Since it is almost the weekend, and none of us can head to the pub, we have shared a range of easy-to-make gin cocktail recipes for those getting creative at home.
From a twist on a classic espresso martini to using some store cupboard ingredients, there's something for all tastes.
30ml Whitetail gin
30ml sweet vermouth
Ice and orange to serve
Add ice to a rocks glass, pour the gin followed by the vermouth and Campari.
Stir then serve with a slice of orange.
50 ml Oro gin
50 ml strong italian coffee
15 ml simple syrup solution (sugar)
Pour 50 ml of your freshly brewed coffee into a shaker tin full of ice.
Add 50 ml of Oro into the shaker and then 15 ml of syrup.
Close your shaker, then shake hard for 12 seconds.
Carefully open the shaker, double strain into a coupe glass and garnish with fresh coffee beans and if you fancy it, a dash of cocoa powder.
This is a pleasant and refreshing twist on the classic G&T.
50ml Eight Lands Gin
10ml raspberry liqueur
Splash of tonic Water
Raspberry and lemon wheel garnish
Pour the gin, liqueur and tonic into a rocks glass, and stir down.
Strain into glass over ice before adding the garnish.
50ml Caorunn Gin
20ml Old Pulteney 12YO whisky
20ml Raspberry gomme
1 Rosemary sprig
Stir all liquid ingredients in a Boston and strain into a chilled martini glass, rim the glass with the rosemary sprig and discard.
Garnish - 2 Lime wedges
30ml Fifty/50 Cask aged Gin
100ml Cranberry Juice
100ml Apple juice
15 ml Elderflower Liqueur.
Pour the Gin in to a Collins glass filled with cubed Ice, pour in equal parts fresh cranberry
and apple juice to around 5cm below the rim, and pour the Elderflower liqueur over the top.
Finally cut a fresh lime into eighths and take to of the wedges and squeeze firmly over the drink.
With many people looking for inventive drinks to make during this difficult time, the Highland Liquor Co. have created a refreshing cocktail pairing their Seven Crofts gin and a tin of peaches, a store-cupboard staple.
This tin can cocktail has just three ingredients, some tropical flavour for a little sunshine and quite a few health benefits from the various vitamins and minerals in peaches, including vitamin C, vitamin A, vitamin E, and potassium.
This small batch dry gin took founders Robert Hicks, Helen Chalmers and their Head Distiller Ben Thomson 96 variations before they knew they had the right recipe.
Hand distilled in Ullapool, it’s a vibrant, opulent gin with notes of perfumed forest fruit, and spicy hints of coriander and pink peppercorns giving it a long, warm finish.
Available direct from the Highland Liquor Co website with national home delivery.
One tin of peaches
50ml/20z Seven Crofts gin
Blitz half the can of peaches in syrup to form a puree. In a large wine glass add 25ml/1oz into a wine glass of peach puree and the pour of Seven Crofts gin.
Finally add ice and top with tonic water before stirring through. Garnish with a mint sprig and orange slice if you have them to hand.
75ml Isle of Harris Gin
2.5ml Wermod Great British Vermouth
2-3 Drops of Sugar Kelp Aromatic Water
Peel a long sliver of red grapefruit and then set aside.
Fill a mixing glass with ice.
Coat the inside of a chilled Isle of Harris Martini Glass with the vermouth.
Add Isle of Harris Gin and Sugar Kelp Aromatic Water to the mixing glass.
Stir with a bar spoon for 60 seconds until thoroughly chilled.
Julep strain the mixture into the Isle of Harris Martini Glass.
Pinch and roll the red grapefruit peel to express its oils over the surface of the spirit.
Add the peel to the drink as a garnish.
50ml Edinburgh Gin Rhubarb & Ginger Gin Liqueur
Fresh mint and lime twirl to garnish
Fill glass with crushed ice.
Add liqueur and squeezed lime.
Top up with ginger ale.
Garnish with fresh mint and lime twirl.