IN THE SPIRIT
TAKE YOUR CUE FROM COCKTAILS TO TART UP A ZESTY DESSERT CLASSIC
The gimlet, negroni and the iconic vesper martini have assured gin of its mythical status. Lately, a whole new audience is enjoying this aromatic spirit in more adventurous pours. Distillers are perfuming gin with a diverse range of botanicals and ageing it in wine barrels. It’s a logical leap to employ gin to fortify your cooking. Use it in curing fish, and add gin to pasta, slow-cooked meat dishes, marmalades and a dazzling array of desserts — ice cream, parfait, mousse and tarts. That’s the spirit.