Skip to main content
A Magazine for

A Slice of the Gin Action

by Now Then Sheffield

Recipe by Trippets Lounge Bar

Salmon fillets
200g caster sugar
140g table salt
1 lemon, juice & zest
3 oranges, peel only
50ml Liverpool Valencian orange gin

Blend the above ingredients to a paste and add 500g of grated raw beetroot. Mix together. Cover the salmon with the paste and refrigerate. Ready in approx 7-10 days.

|

Recipe by Locksley Distilling

The Lakehouse in Bay Shore, New York asked us to come up with a new cocktail to celebrate their re-opening in new premises right on the Great South Bay. They wanted it to be called Robin On The Bay. To us, 'bay' reminds us of summer and long icy drinks. We had just been given some fresh rhubarb and decided to use fresh bay leaves alongside.

45ml Sir Robin of Locksley Gin
20ml rhubarb shrub
5ml bay leaf syrup
5ml Aperol
85ml soda

Stir the gin, shrub, syrup and Aperol over ice. Strain into a rocks glass with ice - large sphere or cube, if possible - and top with the soda. Garnish with two fresh bay leaves.

For the Rhubarb Shrub:

Put 320g of fresh chopped rhubarb in a non-reactive bowl. Add enough sugar to cover and stir. Let the mixture sit for two to three days, stirring occasionally. The liquid should take on a slightly pink hue. Strain and add 60ml of white wine vinegar. Keep refrigerated and use within one month.

For the bay leaf syrup:

50g sugar
60ml water
8-10 fresh bay leaves

Break or cut up the bay leaves and put them in a pan with sugar and water. Bring to the boil. Reduce heat and simmer until the sugar is dissolved. Remove from heat and let stand for a few hours to infuse the bay leaf flavour before straining. Keep refrigerated and use within one month.

)
by Now Then Sheffield

Next article in issue 124

Live / stage review One Flew Over The Cuckoo's Nest, Crucible

Ken Kesey’s seminal 1962 novel is no stranger to the stage, having been adapted into a play by Dale Wasserman and Kirk Douglas the year afte…

Ken Kesey’s seminal 1962 novel is no stranger to the stage, having been adapted into a play by Dale Wasserman and Kirk Douglas the year afte

More Food

Celebrating the seasons

Make the best of what’s around you this winter harvest – our tips on how to prepare and cook in-season fruit and veg.

Independent Food Festivities

Yes, ‘Christmas is going to be different this year,’ but Sheffield’s independent traders and producers are up to the challenge. Here are some choice picks for festive food and drink.

Connecting people through baking

Sheaf Community Bakery are passionate about growing local, promoting food equality and baking great heritage breads. Jonny from SCB told us more about the non-profit venture started in Heeley.

Food in Film

Film has long celebrated food, from the passion and craft of making to the joy of eating. The Showroom Cinema’s Young Audiences Coordinator, Linnea Pettersson, shares her favourites.

Growing a Community

Food charity Green City Action share how community growing connects people, improves wellbeing and helps us to develop our communities.

More Food