Gin – It’s Not Just for Tonic Anymore

During this in-depth class, attendees will taste distinct styles of Gin and learn how each style evolved over time, their origin and what makes each one unique. Your guide through gins will be Dr. Molly Cummings, Founder and Forager for WildGins (and also a UT Biology Professor by day). She will share about the uniqueness of Texas junipers and how she found the very best of our state’s 8 species to highlight in her WildBark West Texas Dry and WildJune Western Style Gins.

In addition to learning about each spirit, attendees will receive instruction on the fundamentals of tasting to understand and appreciate their nuances and trademark qualities to identify them, and what to look for in Gin of superior quality.

When we talk about cooking with Gin we don’t just mean having a Gin and Tonic to sip on while you dice vegetables folks. We actually mean using the spirit in your food – yep, we’re eating it!

Cooking with gin brings an unexpected, but delightful twist to traditional recipes and allows you to create exciting new combinations, infusing dishes with aromatic botanicals and piney juniper notes. Gin’s flavors elevate everyday meals making it a versatile must-have ingredient to have in your pantry.

Raring to put on your apron and cook together? Let the fun be-GIN!

• Raspberry Gin & Tonic Syrup – Drizzle over ice cream or pancakes (MSR provide bottles to take home)
• Gin Gingered Spot Prawns with Crusty Bread
• Rhubarb and Gin Sorbet

And remember, food-related gifts are most appreciated these days, especially when linked to an experience!