Blog

Online discount for 2018!

Enter THANKS10 discount code at the end of your online shopping experience and receive a 10% discount code!  Keep hold of this code, as it can be used multiply times throughout 2018, right up until the 10th December!  Happy shopping! 

Label changes for 2018

Same drink, new labels for 2018!

To comply with current EU guidelines we have had to make slight changes this year to our labelling.  But don't worry, the delicious drink inside the bottle is exactly the same!  If you have any queries regarding these changes then please do ask at info@nipfromthehip.co.uk 


Autumn has arrived!

Autumn has arrived here in the UK and the warm, vibrant colours of this gorgeous season are really starting to shine.  When producing our liqueurs we try and use as much local fruit as we can.  For instances, it was a bumper year in Kent for damson's.  For some of you that are unsure of what a damson is, it's very simular to a sloe.  It grows on the hedgerows around our countryside but is often victim to the hedge cutters and then get's squashed on the roads.  But if you're lucky enough to find some damson's off the beaten track it's a great fruit for making jams, chutneys and gin!

Our Damson gin liqueur is a very popular flavour all year round. Other autumnal fruits we use include blackberry, plum and sometimes (if we're lucky) the mulberry.  All flavours are currently available on our website www.nipfromthehip.co.uk go take a look!


My two favourite things....NFTH liqueurs and food!

In May 2016 we were invited to have a stall at the Fleet Food Festival, but also to take part and hold a 40 minute tasting session in their new Indulgence Marquee.  This involved us pairing 4 NFTH liqueurs with 4 tasty amuse bouche's.

We chose to pair our Raspberry Gin with some delicious raspberry macaroons made for us by the talented Lorna from Yumptious Bakery, http://www.yumptious.co.uk.

We paired our Plum Gin with a selection of locally brought cheeses (from the cheese stall next to the indulgence tent!) and biscuits.  Our best seller, Rhubarb Vodka with some tasty handmade marshmallows produced by husband and wife team, Marshmallow Heaven, http://marshmallowheaven.org

And to finish with, I made some boozy chocolate cherry truffles to pair with the NFTH Cherry Brandy.  Soft chocolate ganache with a boozy whole cherry inside for that wow factor.  As an extra treat I dipped some of the left over booze infused cherries into plain and milk chocolate and handed them round to the unsuspecting participants!  They had more of a 'blimey' 'wowooohoo' response!!


What to do with left over gin soaked gooseberries......

....make a Vanilla Panna Cotta with a Red Gooseberry Compote of course!

Every year we are given a small batch of pink dessert gooseberries, which have been picked from a small holding in Kent.  We infuse the gooseberries in gin to make a pink gooseberry gin liqueur, a sweeter alternative to our classic award winning green gooseberry gin.  It always seems such a waste to simply discard the fruit after the filtration process.  To be honest some fruits really take hold of the alcohol and become completely inedible as they are just way too boozy!!

However this year, I'm going to have a go at a recipe I found on the BBC Good Food website, using the red dessert gooseberries.  This recipe is to serve 4 persons:

Vanilla Panna Cotta with Red Gooseberry Compote.

For the panna cotta:

250ml milk

250ml double cream

20g sugar

1 vanilla pod, split lengthways and seeds scraped out

3 x gelatine leaves

For the red gooseberry compote;

500g red gooseberry

80g sugar

Directions:

1. Combine the milk, double cream and sugar in a saucepan over low heat.  Split vanilla pod and scrape seeds out into cream mixture, add to the mixture.  Bring the mixture to the boil then turn off heat immediately and allow flavours to infuse for half an hour.  Remove vanilla pod.

2. Soak the gelatine in cold water for 5-10 minutes, until soft and floppy, then squeeze out excess water.  Reheat cream mixture to warm add gelatine and stir well until dissolved.  Pour the mixture into 4 small moulds, such as ramekins.  Then, leave to cool at room temperature.  Once cooled, put in the fridge and chill for at least 4 hours, until set.

3. To make the compote, put the red gooseberries in a pan with the sugar and 50ml of water.  Bring to a simmer and cook gently for about 10 minutes, until very soft.  Leave to cool completely and chill.

4. To turn out the panna cotta's, dip each mould very briefly in hot water for a few seconds - then turn upside down on to a serving plate and give it a shake.  Run a knife around the edge if necessary.  Serve with gooseberry compote.

So have a go and I look forward to hearing about or seeing the results. I would have thought that you could use any alcoholic infused fruit for this recipe, perhaps raspberries or strawberries?  Feel free to comment on here or via our Facebook page, Nipfromthehip or on Twitter @nipfromthehip. I'll post again or edit this one once I've tried out the recipe myself.