Shrimp Chips with Lemongrass Gin Dip
Light, crunchy and aromatic, this effortless snack is designed for long afternoons by the pool or breezy seaside gatherings. Store-bought rainbow shrimp chips keep prep to a minimum, while a quick stir-together dip delivers bold, refreshing flavour in minutes. Make the dip ahead, set out the chips just before serving and get back to the fun. This is the kind of snack that disappears as quickly as it comes together.Ingredients
Serves 4
rainbow shrimp chips, store-bought
½ cup (125 ml) plain Greek yogurt
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) Gordon’s London Dry Gin
1 tbsp (15 ml) lemongrass paste
1 tbsp (15 ml) finely chopped fresh Thai basil
1 tsp (5 ml) lime zest
1 tbsp (15 ml) fresh lime juice
Instructions
- Arrange shrimp chips in a wide serving bowl or on a platter.
- In a small bowl, whisk yogurt, mayonnaise, gin, lemongrass paste, Thai basil, lime zest and lime juice until smooth. For best results, chill dip for at least 15 minutes to allow flavours to meld. Serve alongside shrimp chips for dipping.
Drink Pairings
Gin Pineapple Cucumber Cooler Popsicles
This crisp, garden-fresh botanical cooler blends pineapple, avocado, mint, cucumber, lime and gin for the ultimate hydrating refresher.Ingredients
Serves 6
1 cup (250 ml) pineapple juice
¼ cup (60 ml) diced avocado
1 cup (250 ml) tightly packed fresh mint
½ cup (125 ml) chopped cucumbers
¼ cup (60 ml) fresh lime juice
2 tbsp (30 ml) Tanqueray London Dry Gin
Instructions
- In a high-speed blender, combine all ingredients and purée until smooth.
- Pour into six 3 oz (90 ml) popsicle molds and insert popsicle sticks.
- Freeze for 8 hours or overnight.
- Remove popsicles from molds and serve immediately.
Drink Pairings
Kyoto to Canada
This is wildly refreshing and begging for a hot summer’s day. The yuzu citrus and thyme aromatics are a match made in heaven!Ingredients
Serves 7
12 oz (355 ml) Sheringham Beacon Gin
6 oz (180 ml) Dassai 45 Junmai Daiginjo Sake
2 oz (60 ml) Nakano Obaachan’s Yuzu Shu
5 oz (150 ml) water
fresh thyme sprigs, for garnish
Instructions
- Combine gin, sake, yuzu shu and water in a 25 oz (750 ml) bottle, seal with a screw cap and store in freezer until ready to serve. Be sure to leave some space in bottle (do not overfill) to allow liquid to expand as it cools. Garnish each serving with a thyme sprig.
Featuring
Sea Glass
In this fresh and floral cocktail, cucumber and lime juice complement the herbal and botanical notes found in the local gin and Green Chartreuse. The local salt brings it right to the coast, reminiscent of ocean spray on a sunny day.Ingredients
Serves 1
4 slices cucumber
1½ oz (45 ml) Sheringham Seaside Gin
½ oz (15 ml) Chartreuse Green
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice
1 pinch BC salt
1 cucumber ribbon, for garnish
*1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Instructions
- In a cocktail shaker, muddle cucumber slices for 3 seconds. Add gin, Chartreuse, Simple Syrup, lime juice and salt. Fill with ice and shake for 10 seconds. Fine strain into a short glass over fresh ice, garnish with cucumber ribbon and serve.
Featuring
Midnight Current
Local BC blackberries bring a berry-forward, summery feel to this cocktail, complemented by the coastal essence of seaweed in the background. Fresh lemon juice brings balance to the sweet, savoury, complex flavour profile.Ingredients
Serves 1
1½ oz (45 ml) Empress 1908 Indigo Gin
¾ oz (22 ml) Seaweed Syrup*
¾ oz (22 ml) fresh lemon juice
1 dried seaweed snack sheet, for garnish
*To make Seaweed Syrup, in a small saucepan over high heat, bring 2 cups (500 ml) granulated sugar and 2 cups (500 ml) water to a boil. Add 8 dried seaweed snack sheets, then reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and cool in refrigerator before using.
Instructions
- In a cocktail shaker, muddle 6 blackberries for 3 seconds. Pierce a small cocktail skewer with a few more blackberries and set aside.
- To shaker, add gin, Seaweed Syrup and lemon juice. Fill with ice and shake for 10 seconds. Fine strain into a short glass over fresh ice, garnish with seaweed sheet and blackberry skewer and serve.
Featuring
Spring Pear
This refreshing splash and soda incorporates fresh spring ingredients, including pear, lemon and rosemary, to elevate the botanical profile of Tanqueray London Dry Gin.Ingredients
Serves 1
1½ oz (45 ml) London dry gin
1 oz (30 ml) pear nectar
½ oz (15 ml) Rosemary Syrup*
½ oz (15 ml) fresh lemon juice
3 oz (90 ml) soda water
1 dehydrated lemon wheel and 1 sprig fresh rosemary, for garnish
Instructions
- In a short glass, combine gin, pear nectar, Rosemary Syrup, lemon juice and soda water. Fill with ice and stir to incorporate. Place dehydrated lemon wheel on top of ice, then clip rosemary sprig to side of glass and serve.
- * To make Rosemary Syrup, in a saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add fresh rosemary stems in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and allow to cool in refrigerator before using.
Featuring
Peach Soju Sour
This light and refreshing cocktail has a silky-smooth mouthfeel and candy-like qualities on the palate. The London dry gin adds some character to the drink, while the lemon juice balances out the sweetness. The Peach Soju Sour cocktail is made with Chum Churum Peach Soju and Bombay Sapphire London Dry Gin.Ingredients
Serves 1
2 oz (60 ml) Chum Churum Peach Soju
1 oz (30 ml) Bombay Sapphire London Dry Gin
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) egg whites
½ oz (15 ml) Simple Syrup*
1 dehydrated lemon wheel, for garnish
Instructions
- In a cocktail shaker, combine peach soju, gin, lemon juice, egg whites and Simple Syrup. Fill with ice and shake for 10 seconds. Fine strain into a coupe glass, place dehydrated lemon wheel on top and serve.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Spring Rosé
This dynamic cocktail combines a dry French rosé, elderflower liqueur, London dry gin, grapefruit and lemon in a fresh bouquet of spring notes. For best results, we recommend using Gordon’s London Dry Gin, Château Barbebelle Rosé Fleuri and St-Germain Elderflower Liqueur.Ingredients
Serves 1
2 oz (60 ml) Château Barbebelle Rosé Fleuri
½ oz (15 ml) St-Germain Elderflower Liqueur
½ oz (15 ml) Gordon’s London Dry Gin
¾ oz (22 ml) fresh grapefruit juice
½ oz (15 ml) fresh lemon juice
¼ oz (7.5ml) Simple Syrup*
½ grapefruit wheel, for garnish
1 sprig fresh thyme, for garnish
Instructions
- In a cocktail shaker, combine rosé, elderflower liqueur, gin, grapefruit juice, lemon juice and Simple Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with ice, place grapefruit half wheel and sprig of thyme into glass and serve.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Gin-Marinated Cheese & Olives
For those who order extra garnish in their martini to snack on, this recipe is for you. Feel free to customize what you add to the gin-laced brine; olives, blanched pearl onions or even grapes would all be delicious. This recipe is perfect as part of a charcuterie board, added to a green salad as something special or enjoyed straight from the jar. Serve this dish with Bombay Sapphire London Dry Gin.Ingredients
Serves 8
4 oz (110 g) feta, cut into bite-sized cubes
4 oz (110 g) havarti, cut into bite-sized cubes
4 oz (110 g) baby bocconcini
½ cup (125 ml) green olives stuffed with blue cheese
¾ cup (180 ml) olive oil
¼ cup (60 ml) olive brine
1 tbsp (15 ml) finely grated lemon zest
1 tsp (5 ml) fresh thyme leaves
1 tsp (5 ml) red pepper chili flakes
2 oz (60 ml) gin
Instructions
- In a large Mason jar (about 16 oz/500 ml), combine feta, havarti, bocconcini and stuffed olives.
- In a medium bowl, whisk olive oil, olive brine, lemon zest, thyme leaves, chili flakes and gin. Pour into Mason jar, secure lid and gently shake to combine marinade with cheeses and olives. Refrigerate until ready to serve, up to 5 days. Allow to sit at room temperature for 1 hour before enjoying.
Drink Pairings
Tuna Tartare & Caviar Toast
A fresh twist on a classic, these bite-sized appetizers are perfect for your next martini hour. The garnish of caviar adds a salty pop that mirrors the briny notes in a classic martini, making this pairing feel both timeless and modern. Whether you’re hosting a cocktail party or just want something special to go with your favourite libation, these bites are elegant, easy to prepare and undeniably indulgent. Enjoy this appetizer alongside Suntory Roku Gin.Ingredients
Serves 8
1 loaf brioche
¼ cup (60 ml) ghee or unsalted butter, room temperature
8 oz (225 g) albacore tuna
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
½ tsp (2.5 ml) fresh lemon juice
1 oz (30 g) caviar
seaweed salad or rehydrated sea grapes*, for garnish
* Available at Asian grocery stores or online
Instructions
- Preheat oven to 350 F (175 C). Line a baking sheet with parchment and set aside.
- Slice crust off brioche and discard or reserve for another use. Slice crustless loaf into rectangles 1-in (2.5 cm) high × 3-in (7.5 cm) long. You should have at least 8 rectangles of brioche. Spread each side lightly with ghee and set aside.
- Place buttered bread on prepared baking sheet and toast bread in oven, turning over occasionally to encourage even browning, until golden brown on all sides, 8 to 10 minutes. This step could also be done in a frying pan over medium-low heat. Working with a couple of pieces of brioche at a time, toast in warm pan until browned on all sides. Set aside.
- Finely dice tuna and place in a bowl along with sesame oil, soy sauce and lemon juice. Gently toss to combine. Taste and adjust seasoning with more sesame oil, soy sauce or lemon juice as desired.
- Spoon tuna tartare on top of toasts. Garnish with small dollops of caviar and seaweed salad. Serve immediately.