World Gin Day is celebrated on the second Saturday in June. This is a day to enjoy all things gin. For some of us, World Gin Day is every day!
I’ve always loved gin. I love the aromatics and the infinite flavours you can play with. The only things gin needs in order to be called gin is distilled alcohol and juniper berries. After that you can add anything else and it’s still a gin. In fact the name gin is derived from juniperus, the Latin word for juniper.
One of the more interesting gins I have recently discovered is an Australian gin called Ink. It was the deep blue/purple colour that drew me to the bottle. I then discovered that this blue/purple colour changes to a light purple/pink when you add tonic water. I was entranced! I was also very happy that this gin was not just a gimmick, but a beautiful tasting one as well.
Ink is infused with 14 different botanicals including butterfly pea flowers. It is these flowers that give the gin its bright colour as well as its colour changing properties. Butterfly pea flowers are considered an aphrodisiac as the flowers resemble female genitalia. Not surprisingly their scientific name is derived from the Latin for clitoris – Clitoria ternatea.
With that in mind I started thinking of a way of showcasing this delicious and unusual gin while adding a feminine touch 🙂 After much thought I really couldn’t go past a classic gin and tonic with the addition of strawberries. Strawberries are associated with Aphrodite, the Goddess of Love, after whom aphrodisiacs are named.
Strawberry Gin and Tonic
1 strawberry, sliced lengthways
90ml tonic water
Pour the gin into a glass.
Add the sliced strawberry.
Allow to marinate for 10 minutes.
Add the tonic water.
Makes one mixed drink.
For more gin drinks, check out my recipes for Glow In The Dark Gin & Tonic, Gin Alexander and Sage Mulled Wine.
On the weekend, I went to one of my favourite places to buy gin – Nicks Wine Merchants. The staff are very knowledgable, friendly and helpful. As I wandered excitedly down the aisles perusing the offerings, a beautifully painted bottle caught my eye. Then I saw the name – Turkish Delight. Intrigued, I read the label. It was made in Tamborine Mountain, Queensland, Australia. I recognised the place immediately! A few years ago my partner and I went to Tambourine Mountain in search of this distillery and much to our disappointment discovered that it was closed on Sundays. I had really wanted to try their Turkish Delight liqueur. Well now I could 🙂 I grabbed the bottle and made my way quickly to the counter, almost forgetting about my gin. But as I passed the gin section I stopped, lured by the promise of piquant juniper libations. The staff were happy to help me choose a very unusual gin, which I’ll be sharing with you soon.
When I got home I didn’t know what to drink first. After much consideration I went for the Turkish Delight liqueur.
It is a really grown-up liqueur, not sickly sweet, very fragrant and tasty, with a good kick of alcohol. Its light rose colour matches the sophistication of the drink. To accompany it I thought I would whip up a batch of my Turkish Delight Truffles – a fragrant blend of milk chocolate, cream and rose water.
200g milk chocolate, broken into small pieces
1/4 cup double cream
1 teaspoon rose water (or to taste)
cocoa for rolling
Fill a saucepan about one-third full with water and bring to a gentle simmer. Set a heatproof-bowl over the saucepan, making sure the water does not touch the bottom of the bowl. Add the chocolate and cream to the bowl. Occasionally stir with a metal spoon until the chocolate is melted and the mixture is smooth.
Remove from heat and stir in the rose water.
Cover with plastic wrap and refrigerate for 1 hour or until firm enough to roll into balls.
Line a baking tray with baking paper.
Place some cocoa into a small bowl.
Use a melon-baller to scoop chocolate into a rough ball and, working with one ball at a time, roll ball in the cocoa until covered then place onto prepared tray.
Continue until all the chocolate is rolled, topping up with cocoa as needed.
Refrigerate until firm.
Bring to room temperature before serving.