Gin infusions are so popular right now. One of our lockdown projects was creating a range of infused gins for The French Rooms, and they have gone down well. Our current range includes the following infusions –
- Lemonbalm & mint
- Moroccan spiced
We have recently added Lavender, honey & lemon and Gooseberry Gin. Most of our Gins go really well with tonic, plenty of ice and a range of accompanying garnishes to complement the infusion flavour, but they come into their own when used as a base for fizz cocktails.
A few gin cocktail recipes work really well, but it’s hard not to recommend the Gin Fizz as it is such a simple, tasty and refreshing gin cocktail. It contains Gin, fresh garnishes and a quality prosecco, we use .
The origins of gin fizz cocktails are unclear. However, gin fizz cocktails are named after a popular gin drink at White’s Bar in Paris around 1850. If you are interested in the history of our favourite gin tipples grab a copy of The Curious Bartenders Gin Palace by Tristan Stephenson. It is full of facts and fabulous gin-based recipes.
Adding a gin fizz to a celebration is an excellent way of creating an attractive, simple gin cocktail that will really impress your guests with minimal effort. Of course, the Gin should also be poured into the glass, so when you drink it, you get gin flavour first, followed by the sweetness from the sparkling wine.
Rose petal Gin Fizz Ingredients
- 25 ml gin The French Rooms Rosepetal gin)
- 200ml prosecco
- Ice cubes
We recommend using a high-quality prosecco, although cava will work just as well.) Garnish: Lemon zest but soft berries such as raspberries also work well.
New Gin fizz Cocktail menu
A challenge when using a sparkling wine, whether it be champagne, prosecco or cava, in a cocktail is the risk of losing some of its fizz. Our Gin fizz cocktail list uses 200ml ‘snipes’ (small glasses) to maintain the fizz in our cocktails.
Inspired by the ‘French 75’, this is our take on this traditional cocktail. The ‘sioxante-quinze’ was a sort of canon used by the French during the First world war, which fired intoxicating gas into enemy trenches. After multiple cocktails, the inventor of this cocktail likened the effects. The base of our Moroccan infused Gin, already a hit with gin aficionados, includes orange, star anise, cinnamon, coriander seeds and cardamon seeds.
Introducing our newest Lavender, honey and lemon infused Gin. This cocktail is the taste of summer and is our Cocktail of the Month. It has an impressive aroma and is set to take over from our signature Lavender vodka cocktail.
A classic Aperol spritz is a gin cocktail served with an apéritif. It comprises Aperol, Gin and Prosecco to create a simple gin cocktail that tastes great on a hot summers evening. Garnished with orange zest, it is an excellent choice for those who appreciate a dry refreshment.
Our infused Gin imparts the floral, slightly citrus flavour expected from this spring hedgerow. This is a gin cocktail that can be enjoyed all year round. It includes a dash of sugar syrup but is balanced by a sprig of fresh rosemary.
Rhubarb & summer berry bellini
This gin fizz cocktail will keep you refreshed on a summer evening. With hints of rhubarb from our base infused Gin, the addition of fresh summer berry coulis and bubbles, it makes a gin cocktail that is moreish and delectable.
Rose petal gin fizz
Our signature gin infused with Rosepetal creates a gin fizz cocktail classic served on the rocks with a sparkling wine float garnished with rose petals. So glad we chose the scented ‘Etoile de Hollande’ for this infusion.
How to infuse Gin
You will need to choose gin botanicals or flavours, quality Gin, a glass jar (sterilised) and a long spoon.
First, sterilise the jar which you will be storing the Gin during the infusion process. Then, add your infusion ingredients, sugar if required, and of course, the quality gin base.
Mix or shake well. If your recipe includes sugar, you just ensure the sugar dissolves, so shake regularly. Next, seal the Gin covered jar tightly and store somewhere cool for about 2 days up to 5 weeks, depending on the infusion. This is to give time for flavour extraction to take place and make your finished Gin taste smoother! Then slowly strain out the Gin from its botanical mixture using muslin or cloth into another sterilised sealable glass jar.