Pan and Bottle's "Bramblin" - during the infusion

The “Bramblin” as I have named it, is my infusion homage to one of my favourite cocktails, the Bramble.

The Bramble cocktail is gin based, with some nice summer fruit flavours and served over crushed ice in a low ball glass. This Bramblin infusion takes around 2-4 weeks to infuse (I left mine for just over 2 weeks). When finished, it’s pretty special.Continue reading

Apple Pie Bourbon - before the infusion

Apple Pie Bourbon - before the infusionI’ve wanted to try this Apple Pie Bourbon recipe from Boozed and Infused for a while now.  So I headed to the shops and got myself some Bourbon and a few other bits for the recipe.

A vanilla pod, some cinnamon sticks and some green apples.  A pretty easy and very tasty sounding infusion.

As per most of my infusions, this one will take a good few weeks, so I won’t post the recipe until it’s finished – just in case I need to tweak it at all.  I found with the bourbon infusions I’ve done before that I needed to add a little sugar syrup at the end, which I guess you could call cheating when it comes to infusions, but I quite like adding the sweetness.Continue reading

Franks Original Hot Sauce - key ingredient in Buffalo Wing Sauce

For a while now, I’ve been dying to have some chicken wings with a good buffalo wing sauce.  I’m not entirely sure why, but I’d hazard a guess that it’s pretty much down to the fact that I missed this type of food a lot when I was in France for a ski season.  A good dose of chicken with Buffalo wing sauce definitely wasn’t on the menu in a high end luxury catered chalet.  Not that I’m complaining about the amazing Duck Confit, Cheesecake or Pot Roasted Pork I cooked every week (among other things)!

I think part of it also has to do with the fact I’m currently searching for a job now I’m back in the UK.  In between phone calls, interviews, applications and so on, food is pretty often high on the agenda..!

After had a chat with a friend the other night, who is probably into this type of cuisine a lot more than me (see his Instagram here).  He recommended using Frank’s Original as the base for the sauce.  So, I looked up a few recipes to get a feel for the ingredients and whipped one together.Continue reading

Pan and Bottle's "Bramblin" - before the infusion

Pan and Bottle's "Bramblin" - before the gin infusion beginsSo today I thought I’d try something completely new for my first “proper” post – a gin infusion!

I’ve tried infusions before, of course – but usually using Bourbon.  I love gin, but usually just have it as a cocktail – I particularly like it with cucumber, lemon juice and ginger beer.  It sounds a little strange, but I promise – it’s fantastic.

But that’s a little beside the point.  My all time favourite cocktail is called “The Bramble”.  There’s a great recipe on the BBC Food website here.  It’s a yummy gin based cocktail with lemon and blackberries – plus a few other bits and pieces.  So I thought my first ever gin infusion should be based on my favourite gin based cocktail.Continue reading

Hi there!  There are two possibilities if this is the only post you can see on my blog so far.  Either I haven’t got around to adding anything to the site yet, or something has gone very, very wrong.  Hopefully it’s the former.

I’ll be putting some of the results here of recipes I’ve tried, recipes I’ve tweaked or twisted and recipes I’ve come up with on my own (try the latter at your own risk)!  I’ll hopefully supplement these with some nice images, a few things I’d like to try and occasionally maybe a shout out to an inspiring site I visit a lot.

Whatever ends up on here – I hope you enjoy it!