solids
Anna Hunt, Culinary Consultant at Victoria Spirits and Chef at Victoria’s Paprika Bistro, has developed a number of recipes inspired by Vic Gin and our other spirits. Here are some of our faves.
twisted & bitter Orange Ice Cream
yields approx. 3L
14 egg yolks
24 fl. oz. whipping cream
28 fl. oz. half & half
1.5 cups sugar
zest of 1 large orange
0.5 bottle of twisted & bitter (get them at these stores or online)
Bring two creams and orange zest to a boil. While they come up to temp, mix together egg yolk and sugar. Temper egg mixture with the hot cream by adding it a bit at a time, mixing it constantly.
Return the mixture to the pot and cook over low heat stirring continuously, scraping sides and bottom. When the mixture reaches 180 degrees remove it from heat and strain immediately.
Stir in the bitters and allow to cool. When completely cool add to ice cream machine and spin until it holds well on a spoon. Place in a chilled container and freeze, preferably over night, before use.
Gin Kissed Salmon Gravlax
1 side salmon (without bones)
1 cup coarse salt
1 cup brown sugar
1/3 cup juniper berries
zest of 1 lemon, 1 lime, 1 grapefruit, 1 orange
2 oz Victoria Gin
• in a bowl combine coarse salt and brown sugar
• grind together juniper and citrus zest (a coffee grinder works best)
• add your juniper mix to your salt and sugar and combine well
• lay your salmon skin side down on a cooling rack over a sheet pan (to catch the drips)
• pack the flesh of the fish in your salt mixture, so no pink is exposed
• sprinkle the Victoria Gin over the whole fish
• cover tightly with plastic wrap and leave refrigerated for 2-3 days, until the flesh feels firm
• then wipe fish clean of all the salt, slice thinly and serve with crème fraiche or sour cream
Suggested drink pairing: Limonatta Bianco
• 2 oz Victoria Gin
• top glass with San Pellegrino Limonatta, lemon soda
• add a splash of Martini Bianco, Sweet Vermouth
• garnish with a twist of lemon
Seared Venison Crusted with Gin Botanicals & Sautéed Cabbage
(serves two as a main course or many for canapés)
10 oz venison loin (available with notice at Slater’s Meats)
1 tsp each: angelica, orris root, star anise, orange peel, lemon peel, cinnamon, rose petal
1 tbsp each-juniper and coriander*
2 cups thinly sliced green cabbage
1 tbsp butter
2 oz Victoria Gin
lemon
• grind all your botanicals together (coffee grinder works best) *some of these spices are harder to find then others, don’t worry if you can’t find them all, the juniper and coriander are the most important, use what you can find
• season your venison with salt and pepper, then pack it in the botanical blend
• in a hot pan sear your crusted venison (for appetizers sear for about 10 seconds each side, for main course about a minutes on each side) watching your heat so your botanicals don’t burn
• remove meat from the pan and allow to rest
• sauté your cabbage in the butter and season with salt and pepper
• once your cabbage is soft, deglaze with Victoria gin and reduce
• add a small squeeze of lemon juice
• slice your venison and serve on top of your cabbage for a main or slice very thin and wrap it around your cabbage securing it with a skewer for an appetizer
Suggested drink pairing: Apple Martini
2 oz Victoria Gin
1/2 cup water
1/2 cup sugar
1 apple
• make a simple syrup by boiling the water and sugar together
• peel and dice your apple and poach it lightly in the syrup allow to cool
• when cool, place some of the apples in the bottom of your glass
• shake Victoria Gin with ice and simple syrup to your desired sweetness
• pour over apples and enjoy
• (the apple and syrup is more than you need but it will keep quite well it the fridge for a long time… or until you need another)
Vic Gin Scallop Gibson
1 scallop
1 sweet pickled onion
2 oz Victoria Gin
1 oz dry vermouth
• skewer the scallop and onion on a bamboo skewer
• sear your skewer in a hot pan until caramelized
• deglaze your pan with Dry Vermouth and reduce it just a little
• shake Victoria Gin with ice
• place skewer in martini glass, pour in vermouth and cover with the gin