With all of us being forced to stay at home at the moment, finding something a little creative to do can help brighten up an otherwise monotonous day as one day drifts into another. This is particularly so this Easter weekend, when most of us are unable to spend time with our families and lived ones and the bank holiday is just like any other day.
So with this in mind, we thought we’d share three refreshing and creative Jaisalmer Indian Gin cocktails you can make at home this Easter or for that matter at any time of the year, along with some top tips for each cocktail.
Jaisalmer Indian Gin & Tonic
50ml Jaisalmer Gin
125ml Fever-Tree Indian Tonic Water
Orange Peel
Ice
Fill a Copa glass with ice and add Jaisalmer Gin and top up with Fever Tree Indian Tonic Water and top it off with an orange peel twist.
Top Tip
Why not boost your Vitamin D levels by saving the orange peel each time you eat an orange. Then simply freeze orange peel on a tray until it is frozen then transfer to a Tupperware container and keep it in the freezer.
Jaisalmer Golden Fort
50ml Jaisalmer Gin
15ml Lime Juice
10ml Cinnamon Syrup (see recipe below)
50ml Cloudy Apple Juice
Sliced Green Apple
Nutmeg (optional)
Ice
Pour Jaisalmer Gin over cubed ice, add fresh lime juice, cinnamon syrup and cloudy apple juice and garnish with an apple fan of 3 slices and add grated nutmeg on top as an optional extra.
Cinnamon syrup recipe
Add 1 cup granulated sugar, 1 cup water, 4 cinnamon sticks broken into large pieces and then bring all ingredients to a boil over medium heat. Reduce the heat to medium to low and let it simmer for 8-10 minutes until the sugar has completely dissolved, stirring frequently. Remove from heat and let it cool. Discard the cinnamon sticks, strain into a clean glass jar and cover. It can then be stored in a refrigerator for up to two weeks.
Top Tip
If you have some apples that you need to preserve, why not thinly slice them into semi-circles and freeze them to use at a later date as a cocktail garnish. Make sure to place the apple slices so they aren’t touching on a tray to freeze so that they don’t stick together. Once they are frozen, you can put them all together in a Tupperware and store in the freezer.
Jaisalmer Maharaja Mojito
50ml Jaisalmer Gin
20ml Sugar Syrup (see recipe below)
15ml Lime Juice
6 Mint Leaves
50ml Bitter Lemon Mixer
Ice
Fill up glass with ice, pour Jaisalmer Gin, then clap 6 mint leaves and add to the glass, add fresh lime juice, bitter lemon mixer and sugar syrup. The stir gently and garnish with a mint sprig.
Sugar syrup recipe
Add 300g caster sugar and 150ml water. Dissolve 300g of caster sugar in 150ml water over a low heat. Leave it to cool and bottle for use in cocktails and keep refrigerated.
Top Tip
If you happen to have an abundance of mint in your garden, then why not rinse some mint leaves and freeze them in water in ice cube trays and use them in future cocktail mixes.
Jaisalmer Gin is available from The Whisky Exchange, Drinks Supermarket and Master of Malt.
RRP: £34.95 for 70cl ABV: 43%
Author Bio:
Simon Burrell is Editor of Our Man On The Ground, a member of The British Guild of Travel Writers and professional photographer.
Photographs courtesy of Jaisalmer Gin
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