Mixology and recipes

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.

Serves 4

200g dark chocolate (70% cocoa solids)
50ml warm water
100ml Kin Toffee Vodka
40g caster sugar
3 eggs yolks
50g creme fraiche

Melt the chocolate with the warm water and Kin Toffee Vodka in a bowl over hot water and mix until smooth and glossy. Cool for a few minutes then stir in the egg yolks. Stir the crème fraiche and add to the mixture until smooth. Pour the mixture into individual pots (or chocolate cups!). Place in fridge for at least 3 hours. Serve with a shot of Kin on the side.

170ml 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.

For each egg white use 50g caster sugar
1 egg 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.

Serves 6

3 egg whites
180g caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
250ml whipping cream
100ml Kin Toffee Vodka
Bag of maltesers (crushed)

Whisk egg whites until stiff. Fold in caster sugar, cornflour and vinegar. Line a swiss roll tin with baking parchment. Lightly spread the mixture evenly in the tin. Bake in oven 150°C for 45mins until lightly golden. Immediately turn out onto a large piece baking parchment. Remove the parchment in which it has been baked, then roll on the LONGEST SIDE. Cover with foil until cool. Whisk the cream, fold in the Kin Toffee Vodka and the crushed maltesers. Unroll the roulade, fill with the cream mix and re-roll. Dust with icing sugar to serve.

Serves 4

4 teaspoons of instant (espresso if you can) coffee dissolved in 150ml water – then cooled
150ml Kin Toffee Vodka
200g Boudoir biscuits
2 medium eggs
50g caster sugar
250g mascarpone cheese
Cocoa powder for dusting

Put the dissolved coffee and 50ml of Kin Toffee Vodka in a bowl. Dip the boudoir biscuits in until damp (not soggy). Place half of them in the bottom of a serving bowl or individual dishes. Separate eggs – you only need 1 egg white. Whisk the egg yolks and caster sugar until pale. Lightly whisk the mascarpone, add to the egg mix and then fold in the remaining Kin. Whisk the egg white until soft peak and fold gently into the mix. Place half the mixture on the soaked base, add another layer of biscuits and repeat. Leave overnight in fridge. Dust with cocoa to serve.

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.