Roll over Brandy Butter, there's a new festive sauce in town! My Gin Butter tastes SO good generously dolloped on your warm Christmas Pudding or Mincemeat Pies. You can even indulge your juniper addiction at breakfast time by spreading it on toasted Panettone. Brandy Butter is so last year darlings!
There are some ideas that take a long time to reach fruition. This is one of them. I've had a post for Gin Butter sitting in my blog drafts for almost two years now. After buying a jar of Sloe Gin Butter in Fortnum & Mason on the way back from a visit to the Christmas Markets in Bruges and Brussels I reckoned I could come up with my own version, using one of my favourite Scottish Gins.
If you like a smooth butter use the full quantity of icing sugar, however if you like a more granular version go full on golden caster sugar. I reckon my quantities below give the best of both worlds. When it comes to adding additional flavour look to the botanicals in your gin of choice and the recommendations for the perfect serve. I've opted for cinnamon and lemon but feel free to experiment with variations of citrus and spice. Depending on what you want to serve your Gin Butter with you may wish to allow it to come back up to room temperature before use. I've been enjoying it rather too much straight from the fridge melting over a piping hot mince pie. Slainte and Merry Ginmas!
Perfect for generously slathering over Mince Pies or Christmas Pudding
250g Unsalted Scottish Butter, at room temperature
150g Golden Caster Sugar
100g Icing Sugar, sieved
Zest of one Lemon
1/4 tsp Ground Cinnamon
100ml of your favourite Gin
Cream together the butter, both sugars, lemon zest and cinnamon until pale. You can do it manually with a wooden spoon or use an electric hand whisk or stand mixer.
When you have a smooth and pale mix, gradually add the Gin a little at a time. Keep beating throughout. Don't add the gin too quickly or the butter may split.
Taste and add more Gin if you think it needs it!
Chill thoroughly before serving.
The Gin Butter will keep in the fridge for 2-3 weeks, or can be frozen.
For further Gin-spiration check out my other Gin based recipes