Introducing two sensational late summer Kennet Crayfish gin cocktails created by Anna Fidler a renowned, food writer and chef. Anna is also product development consultant for Kennet Crayfish Company.
The Kennet Crayfish gin is a unique craft gin using crayfish shells and botanicals. The distilling process releases not only the sweet delicate taste of the shells but a crayfish oil that creates a new top-quality mellow gin, smoothing the edges of the botanical making it a surprising and delicious ingredient for cocktails.
ANGURIA FRESCA
This watermelon and gin cooler is sweet, light and moreish, be careful it is easy to keep refilling your glass!
Ingredients:
- Approximately 200g fresh, refrigerated watermelon chunks, as few pips as possible!
- Juice of a lime, add to taste
- 50ml Kennet Crayfish gin
- 25ml Limoncello liqueur
- Watermelon wedges to serve
Start by blitzing the watermelon in a blender. Ideally blend a whole watermelon and keep it in a jug in the fridge so the juice is ready in advance and cold enough not to need extra ice. Add enough lime juice to get a good balance between the sweetness of the melon and tartness of the lime. Pour the gin and limoncello into your desired glass, add the watermelon juice, add extra ice if desired, stir and serve with watermelon wedge garnish.
GIN SGROPPINO
Ingredients:
- 2 large scoops of lemon sorbet
- 25ml Kennet Crayfish gin
- Approximately 50ml prosecco
- Fresh mint to garnish
In a large jug whisk the lemon sorbet and gin until the mixture loosens a little. Gently stir in the prosecco, adding enough to create a pourable texture. Pour into a tall glass, garnish with mint and serve. The ultimate way to refresh flagging spirits in the heat of late summer also makes for an amazing dessert alternative!
The crayfish shells that go into making Kennet Crayfish gin are the company’s wild-trapped crayfish. The Kennet crayfish are sustainably caught in a British chalk stream and humanely processed to ensure quality and care at every step. (https://www.kennetcrayfish.com/)