Caorunn Gin, the first gin handcrafted in a malt whisky distillery, has teamed up with leading lifestyle professionals and personalities to provide simple tips and tricks that will elevate your entertaining at home to another level. This series of ‘Life Hacks’ sees Caorunn sharing some ‘Gin Genius’ with the nation. 

Caorunn has partnered with one of London’s most prominent chefs, Tom Cenci. He shares how you can introduce gin into an array of food dishes, both sweet and savoury, to give your guests’ taste buds that added surprise.

With just a few of these life-hacks up your sleeve, you can delight your guests and spark conversation around your creations.

Caorunn knows how important (and fun) it is to try new processes, methods and recipes. It’s part of what makes them an ingenious gin. And they also know how important it is to share their gin genius with the world. Now they want to encourage everybody to do the same.  

Tom has worked alongside some of the greatest and most respected chefs in the industry in the UK and overseas. He pushes culinary boundaries with his eclectic and exciting menus. Tom was an integral part of the development of Duck & Waffle, London’s first 24-7 upscale restaurant.

Keep reading to uncover Tom’s Gin Genius tips for some creative cooking with Caorunn…

“There is more to gin than just G&T’s, Caorunn is distilled in the world’s only working copper berry chamber which gives the gin so much character”, says Tom. “Gin has many uses in cooking, with its unique flavour and numerous botanicals, which lend themselves well to a host of sweet and savoury recipes. And not to mention, the Caorunn serve with sliced red apple, which is extremely refreshing and easy to make at home.”

They say genius is 1% percent inspiration and 99% perspiration. Fortunately, cooking with Caorunn is nowhere near as hard work.

That’s Gin Genius.

So, let’s get started.

“It makes a great addition when baking and soaking sponge cakes; try adding some to your lemon drizzle cake to elevate it to another level”, says Tom.

Gin (with a twist of lemon) Drizzle Cake:

Ingredients

250g Butter

250g Caster sugar 

4 Eggs

250g Self-raising flour

2 Lemons Zest only

Method

Place the butter and sugar into a bowl and cream until smooth. Slowly add the eggs and then the flour and mix until it all comes together.

Place the mix into a loaf tin lined with baking paper and bake at 160.C for 40 minutes until a skewer comes out clean.

Allow to cool slightly before adding the drizzle

For the drizzle

100g Icing Sugar

Zest of 1 x lemon

Caorunn Gin (splash)

Mix the Caorunn into the icing sugar till it forms a thin paste, and then add the lemon zest, pour all over your cake and allow to sink in.

Tom comments “It’s also great for curing fish, like salmon or trout; simply drizzle over with a bit of salt and sugar, leave the fish for a few hours, then wash off and finish with a squeeze of citrus.”

Gin cured trout:

400g of Trout

50g Salt

50g Sugar

Caorunn Gin

1 lemon

Mix the salt and sugar with enough Caorunn to form a thick paste and place onto the fish; leave it for around 3 hours to marinade and wash off the salt; slice the fish and serve with a small squeeze of lemon juice and a splash of Caorunn.

Tom has a Gin Genius hack to top off any celebratory gathering. “Why not try gin and tonic sorbet”, comments Tom. “Simply make a gin and tonic with a bit of sugar and lemon juice, then freeze and serve in a coupe glass, perfect as a dessert or aperitif!”

Gin and tonic sorbet:

200g caster sugar

200ml Tonic water

100ml Caorunn Gin (or to taste)

Juice of 1 x lemon

Mix the tonic water and sugar and place into a pan, gently heat till the sugar dissolves, and allow to cool; add the gin and lemon juice, then freeze until it’s hard enough to scoop.

Place in a glass and serve with more gin if required.

So simple! Absolute Gin Genius!