COCKTAILS & RECIPES

Kin Vodka is delicious served straight or over ice, but did you know it's also perfect for creative cocktails and delicious puddings?

COCKTAILS

ALL CREATED BY OUR LOVELY MIXOLOGISTS IN THE LAKES!

TOFFEE APPLE

50ml Kin Toffee Vodka
50ml apple juice
25ml lemon juice
Serve with an apple slice.

BANOFFEE

50ml Kin Toffee Vodka
50ml banana liqueur
10ml single cream
1/4 banana
Blend together.

TOFFEE LEMON BON BON

25ml Kin Toffee Vodka
25ml limoncello
200ml low sugar lemonade
Ice and a slice in a glass.

KIN KIR ROYALE

Champagne, Cava or Prosecco
slug of Kin Toffee Vodka

CINNAMON TOFFEE

50ml Kin Toffee Vodka
50ml cinnamon
schnapps
50ml apple juice

RECIPES

ALL CREATED BY OUR LOVELY COOKS IN THE LAKES!

KIN TOFFEE CHEESECAKE

170g plain digestive biscuits crushed
25g melted butter
180g cream cheese
1 egg yolk
100g caster sugar
150ml lightly whipped cream
75ml kin toffee vodka
1 leaf gelatine (or 1 sachet)
squeeze of lemon juice

Crush the biscuits and mix with the melted butter then line a 7-8" flan tin/dish. Soak the gelatine leaf for 5 mins in cold water – squeeze then melt in 10ml water over a gentle heat. Beat the cream cheese, caster sugar and egg together. Fold in the cream, add the Kin, lemon juice and gelatine and fold until smooth. Pour onto the biscuit base and place in the fridge to set – preferably overnight. Could be topped with apricots or mango – which go very well with the flavours.

MERINGUES WITH KIN TOFFEE CREAM

For each egg white use 50g caster sugar -
1 egg mix will make enough for 12 meringue halves
double or whipping cream
a good slug of kin

Whisk egg whites until stiff; fold in caster sugar. Pipe or spoon amounts in whatever shape you want onto baking parchment on a tray. Place in a warm oven about 100˚C for 2-3 hours until they lift easily from the baking paper. Whisk the cream into soft peaks, fold in Kin to taste – glue the meringues together with cream.

KIN TOFFEE APPLE JELLIES

70ml kin toffee vodka
70ml pure apple juice
20ml lemon juice
2 leaves gelatine (or 2 sachets)

Blend the liquids together. Soak the gelatine leaf for 5 mins in cold water. Place in pan together and gently heat until the gelatine has dissolved. Pour into shot glasses or individual dishes. Place in fridge to set for at least 4 hours.

OTHER IDEAS

Add to sticky toffee pudding sauce.

Use instead of sherry in trifle.

As a flavour in home-made ice cream.

In your coffee or hot chocolate.

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CALL OR EMAIL US TO PLACE YOUR ORDER

07900 942284

info@kinvodka.co.uk

THE OLD SMITHY, NEWBY BRIDGE, LA12 8LZ.