Celebrate Gin and Tonic Day with These Desserts
What are some absolutely scrumptious Gin and Tonic dessert recipes that are fun to try out?
- Gin and Tonic Float
- Gin and Tonic Cheesecake
- Gin and Tonic Cronuts
This April 9th marks 2018’s International Gin and Tonic Day. Gin has a reputation of being a widely enjoyed liquor in the Philippines. From the average working man to the most esteemed of corporate executives, gin is enjoyed all across the spectrum.
After a hard day’s work in Metro Manila, wine and gin are two of the most go-to drinks to calm the nerves, indulge, and have a great time with friends. The perfect gin and tonic is never convoluted with intricacies; it is a cocktail that is best done with the most basic of principles.
Here’s how you mix it:
- 4 Tonic Water Ice Cubes
- 3 oz. Gin
- 4 oz. Tonic Water
- 1 tbsp. Fresh Lime Juice
- 1 Lemon Wedge
- Place ice cubes in a tall chilled glass, add the gin and tonic water followed by the lime juice. Stir well and garnish with the lime wedge.
Before you immediately down this concoction, why not use it as an ingredient for an even sweeter treat? Here are a few recipes you might want to try out:
Gin and Tonic Float
Let’s start with something simple. This recipe is essentially just gin and tonic, but with the final touches of a yummy ice cream treat!
- 3 oz. Gin
- 4 oz. Tonic Water
- Juice from ½ of a Lime
- A Scoop of Vanilla Ice Cream
- 1 Slice of Lime
- Simply pour the gin, tonic, and lime juice into a glass. Add the scoop of ice cream and garnish with the lime slice.
Gin and Tonic Cheesecake
This dish is relatively simple and definitely just as fun to make as it is to eat with good company.
- 100g Melted Butter
- 200g Tea Biscuits
- 500g Cream Cheese (room temp.)
- 25g Icing Sugar
- 50ml Gin
- 1 tbsp. Lime Juice and Zest of 1 Lime
- 100g Pieces of White Chocolate
- 300 ml Double Cream
- 150 g Lemon Curd
- 2 tbsp. Gin
- Lime Slices
- Lightly grease an 8-inch round baking pan.
- Finely crush the biscuits with a rolling pin. Add melted butter to the bowl and mix until clumped together. Press into the base of the tin and chill for later.
- Beat cream cheese, icing sugar, gin, lime zest, juice, gin and tonic flavoring in a large bowl then whisk until smooth.
- Melt the chocolate in a bowl atop slightly simmering water. Fold chocolate into cream cheese bowl until combined.
- Tip cheesecake mixture into tin and spread into an even layer. Chill in fridge for 6 hours or more.
- Whisk lemon curd with the gin. Transfer the cheesecake into serving plate—peel off parchment paper. Add curd mixture over the cheesecake, and finally decorate lime slices accordingly.
Gin and Tonic Cronuts
This dish is arguably the more challenging recipe. It requires more of an effort to make, but if executed correctly, the output is one of the most heavenly pastries your taste buds will ever experience.
- Croissant Dough
- 500g White Bread Flour
- 120g Granulated Sugar
- 10g Powdered Milk
- 12g Salt
- 100g Softened Butter
- 25g Fresh Yeast
- 230 ml Cold Water
- 250g Chilled Butter
- Vegetable Oil
- Gin and Lime Crème Patissiere
- 250ml Milk
- 25g Butter
- 2 tbsp. Gin
- 200g Icing Sugar
- 1 tbsp. Tonic Water
- ½ Lime Juice
- Caster Sugar
- Lime Peel
- Put flour, sugar, powdered milk, salt, and softened butter in a bowl. Crumble in the yeast without touching the salt.
- Knead at medium speed while gradually pouring water until smooth (about 6 min.)
- Flatten dough into a rectangle. Cover and chill until firm (about 2 hrs.)
- Place 250g of chilled butter in freezer.
- Roll chilled dough into 6mm thick rectangle shape.
- Dust chilled butter with flour. Roll butter into a rectangle that is half the size of the dough.
- Arrange dough with the short side facing you. Roll the soft butter between the sheets of the lightly dusted parchment paper.
- Rotate dough clockwise at 90 degrees so an open edge faces you. Roll out the dough lengthwise into 6mm thick rectangle. Fold up the bottom third to meet the edge.
- Fold entire dough in half to make a double turn. Lightly press down for it to be smooth and even.
- Cover the 4 layers of dough with plastic wrap and chill for 1 hr.
- Arrange dough with the closed side on the right and the open side facing you. Roll out again into 6mm thick rectangles. Fold dough in thirds. With currently 3 layers of dough, cover with plastic and chill for 1 hr.
- Roll dough on floured surface to a 2cm thickness and stamp out 16 pieces of 8cm rounds using a cutter. Use a 1cm cutter to make a doughnut shape.
- Place ring doughnuts on baking tray with greaseproof paper and proof until double in size (about 2 hrs.)
- While dough is proofing, make the crème patissiere—combine sugar and corn flour in bowl and add the egg yolks. Whisk until sugar is added then finally add lime juice.
- Boil milk and whisk a third of the milk into the egg mixture.
- Whisk in the remaining milk, return mixture to saucepan, cook over medium heat while constantly whisking.
- When the pastry cream thickens, whisk until smooth and stir in the gin.
- Place cream into bowl, cover with plastic wrap and let cool.
- Heat deep pan of oil to 180c and fry 2 cronuts at a time—2 min. on each side.
- Leave cronuts to cool, poke four holes on the bottom of each and inject crème patissiere.
- Sift icing sugar into a bowl, mix with gin, tonic water, and lime juice for the glaze.
- Drizzle glaze on the doughnuts and decorate with lime.
Besides these dishes, there are many more recipes that you can try out. Get into the spirit of International Gin and Tonic Day by celebrating this ubiquitously accessible liquor here in the Philippines. Next to wine, Manila is known for having amazing selections of gin. Go ahead and grab your favorite bottle of gin from our product catalog and give these recipes a go!