Stoke the fire, relax into your favourite chair and enjoy some true Cornish festive cheer with Tarquin‘s Figgy Pudding Gin. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. MediaMath sets this cookie to avoid the same ads from being shown repeatedly and for relevant advertising. This cookie, set by PubMatic, is used to build a profile of user interests and to show relevant ads. PubMatic sets this cookie to ensure that a PubMatic user ID is already set and that PubMatic’s code is running properly.

Method: Add all ingredients into a mixing glass with ice and stir until cold. Strain into a chilled martini glass and garnish with a piece of dark chocolate and a raspberry. Method: Add cognac, sugar cube and bitters into a champagne flute. Top with chilled sparkling wine. AppNexus sets the anj cookie that contains data stating whether a cookie ID is synced with partners. Joe & Seph's Festive Mint Chocolate Popcorn Pouch (80g)- A smooth, rich and minty after-dinner treatmade with a blend of the finest Belgian Milk and Dark Chocolate with Peppermint to give a crisp, refreshing taste.

Ingredients

Fever-Tree Ginger Ale x2-Made using a unique blend of three of the world's finest naturally sourced gingers,combined withsubtle botanical flavours and spring water. Method: Add all ingredients to a mixing tin over ice, shake and strain. Pour into a highball or wine glass of crushed ice and garnish with fruit and herbs of your choice. (Use any red wine you have on hand; this is a great way to finish a bottle from the night before). This is the original Christmas gin, first produced by the distillers at Sacred Spirits in Highgate, London in 2010. The gin is made by macerating a Christmas pudding for three months, before being cold-distilled with juniper. The pudding is based on a family recipe of Sacred founder, Ian Hart. The gin has crisp, classic juniper on the nose with a rich, fruity spiciness. The texture is exceptional, accompanied by light buttery notes, vine fruit, cinnamon, nutmeg and brown sugar, before an elegant, dry finish. This is a lovely all-rounder, but particularly superb in a Martini made with gin poured straight from the freezer. Taking its name from an alternative moniker for Christmas pudding, Tarquin’s Figgy Pudding Gin sees its Cornish Dry Gin infused with dried figs, clementine zest, Christmas spices and blow-torched, brandy-soaked cherry wood chips. On the nose, it conjures up the image of a steamed pudding with alcohol-soaked fruits and dark-golden caramel. The palate is syrupy but beautifully light and not too sweet, with notes of dates and figs in syrup, powdered ginger and cinnamon, and buttery cake batter. Tarquin’s suggests enjoying the gin in a Festive Fig-roni, or paired with ginger ale for a longer drink; for optimal enjoyment, find a comfy chair in front of a roaring fire!

Stir-up Sunday is the official day to make your pudding – the last Sunday of November. While the date has religious significance (it’s the last Sunday before Advent), it also has tasty significance in that it gives the pud time to mature. Once it has been ‘stirred up’ by everyone in the family (don’t forget to make a wish), then steamed, the pudding needs to be left to age in a cool, dark place. As it matures, many compounds in the pudding begin to break down, releasing new flavour compounds, which give off sweet and fruity aromas. If you’re really organised, you can even make your pudding a year ahead for a true vintage finish. To finish… I’m a big fan of a condiment with one specific use. Some prefer custard or ice cream with their pud but when else is it socially accepted to eat heaps of sugary boozy butter? Brandy butter it is, then. Love it or hate it, Christmas pudding is the stalwart sweet of British Christmas. I suspect there are more haters than lovers these days (sadly), but figgy pudding fans embrace its dark rich density with gusto. We only get to eat it once a year and there’s no denying its intensely festive flavour, so even if you’ve turned your nose up at shop-bought offerings in the past, I hope I can convince you to give making it yourself a go. Post-distillation Tarquin’s have added a touch of Pedro Ximenez sherry to the distilled gin to add another layer of rich complexity and give this special gin its warm golden colour.The benefits of using dried vs fresh fruit in baking is the deeper, comforting flavour they provide, along with a chewy fudginess. Removing moisture from fruit via dehydration not only intensifies a fruit’s flavour, it also reduces its size, meaning you can cram in more fruit per cubic centimetre – hence the pudding’s iconic richness and density. Plus dried fruit keeps for longer. Choose your fruit Mix the dried fruit, mixed peel, sloe gin, both zests and orange juice in a non-metallic bowl, cover with cling film and soak overnight (giving the mixture a stir now and then). Method: Add Aberfeldy 12, apple juice, lemon juice and syrup to a glass and stir. Pour into a champagne flute and top with sparkling wine. Garnish with a rosemary sprig and a dehydrated apple slice. Bring in the new year and celebrate the hopeful start of 2022 with this elegant sparkling serve. Combining both sugar and bitters, this drink will be the perfect pairing as you sing Auld Lang Syne with those closest to you.

Coppa Gin Glass x2-Serve your drink in style with theUnbranded Coppa Gin Glass, the perfect addition to any gin cupboard.

delicious. tips

The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates! The beauty of cooking with dried fruit is that you get to rehydrate them with a liquid of our own choosing (and one that’s much tastier than boring old water). A lot of recipes call for brandy, but seeing as you’ll be flaming it with that spirit later, I like to go with a brown ale. It has malty notes of caramel, banana and dried fruit, making it the perfect complement to the other ingredients. It also adds a bitter savouriness to counteract the natural sweetness of the fruit. Make sure you soak for the full 12 hours; the fruit should be pleasingly plump and bursting, with only a little (if any) liquid left in the bowl. What is suet? The next day, put the breadcrumbs, flour, a pinch of fine sea salt, spices, sugar and almonds in a mixing bowl and stir. In a small bowl, beat the eggs and treacle, then add to the dry ingredients with the melted butter, apple, soaked fruit and any juices left in the bowl. Mix well (see Know-how) and taste – add more mixed spice or sloe gin if you like.

My granny always added a mashed banana to her pudding – so I do too. There’s a reason for it, though: it acts as a natural binding agent and adds extra sweetness. As with when making banana bread, a brown-skinned banana is ideal – easier to mash and with more caramelly flavours. Age it like a fine wine Best enjoyed in your favourite chair next to a roaring fire mixed with ginger ale and garnished with an orange wedge and fresh thyme or served as a ‘Festive Fig-roni’ with Campari, Sweet Vermouth and a clementine twist – it’s sure to bring some warming Cornish cheer to your glass this Festive period!

The secret ingredient

More of a beer drinker? We have put together a list of the top ten festive buys for craft beer lovers. Read more on that here. For a long drink try it with spiced ginger ale or a light tonic over lots of ice with a slice of orange for a super simple delicious drink with a spiced festive twist! If hot toddies are your thing, consider this ginger-infused winter warmer. Brew with ginger tea bags for a stress free steamy sip. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. A cookie set by YouTube to measure bandwidth that determines whether the user gets the new or old player interface.