There’s times when we just want to live our best life and indulge in decadent sweet gin cocktails and the quirkier they get the better.
In this guide we’re not only sharing recipes for fun cocktails but you’ll also find some cocktails that will satisfy those sweet tooth cravings.
These are perfect for any occasion, to be enjoyed among friends that love gin and all things sweet.
Rhubarb & Custard Surprise
- 35ml Nelson’s Rhubarb and Custard Gin
- 25 ml Monin Rhubarb Puree
- 12.5ml Advocaat
- 2 Mint sprigs
- Mint leaves
- 3 Lime wedges
- Rhubarb or rhubarb and custard sweets (optional garnish)
- Fill a cocktail shaker with a handful of cubed ice and add the gin, rhubarb puree, advocaat, mint sprigs and lime wedges
- Top with lemonade
- Shake well and pour into glasses
- Garnish with mint leaves and fresh rhubarb and/or rhubarb and custard sweets
Nelson’s Rhubarb and Custard Gin is available to buy from Nelson’s Rhubarb and Custard Gin for £39.95
Recipe and images supplied by Nelson’s Distillery and School
Curaçao Ice Cream Float
- 160 ml orange juice
- 1 1/2 tablespoons blue curaçao
- 2 teaspoons gin
- 2 scoops vanilla ice cream
- Combine in a shaker the orange juice, blue curaçao and gin and shake well.
- Empty the contents of the shaker into a tall glass filled with ice.
- Top off with ice cream.
Recipe via Yummly.
Rhubarb Gin Sour
For the simple syrup:
- 1/2 cups of white sugar
- 1/2 cup distilled water
- 4 cups fresh rhubarb, cut into chunks
- pinch of salt
For the gin sour:
- 160 ml gin (City of London Rhubarb and Rose could pair up nicely)
- 160 ml rhubarb syrup (see above)
- 80 ml rose water
- Juice of 1 lemon
- 80 ml egg white
- Rhubarb for garnish
- In a small saucepan, add sugar, water, fresh rhubarb, and salt. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Turn off heat and cool mixture in saucepan. Strain mixture through a fine mesh sieve allowing mixture to drain for about 10 minutes. Keep syrup in the fridge until ready to use for up to 4 weeks.
- Put gin, rhubarb syrup, rose water, lemon juice, and egg white into a cocktail shaker. Add ice and aggressively shake for 30 seconds. Strain into a low ball glass or champagne coupe. Garnish with rose petals or rhubarb.
Recipe via Designs of Any Kind
- 20 ml gin
- 20 ml triple sec
- 40 ml cream
- 2-3 dashes grenadine
- Shake all the ingredients together well in a shaker full of ice cubes. Strain the mixture into a chilled cocktail glass and enjoy.
Recipe via Yummly
Salted Caramel Coffee Martini
- 90 ml Coffee Liqueur
- 50 ml Gin
- 1 1/3 tbsp salted caramel syrup (similar to Torani brand)
- Place ingredients in a drink shaker over ice. Shake to mix.
- Pour in a martini glass.
- Garnish with coloured sugar or caramels if desired.
Recipe via Berly’s Kitchen on Yummly
- 25 ml gin
- 20 ml blue curaçao
- 20 ml cram of coconut
- 10 ml lime juice
- 20 ml tonic water
- Combine the gin, blue curaçao, cream of coconut, and lime juice together in a cocktail shaker with a few cubes of ice and shake until the outside is frosty. Place a few cubes of ice in a collins glass (or half pint jar) and strain the contents of the cocktail shaker into the glass. Top with the tonic water and serve.
Recipe via Feast on Thyme on Yummly