MULTI AWARD WINNING VODKA

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Mixology and recipes

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

COCKTAILS

TOFFEE APPLE

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

 

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 APPLE

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

 

 

RECIPES

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

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.

 

KIN TOFFEE APPLE JELLIES

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.

 

OTHER IDEAS

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.