Introducing the mother-daughter team of Alison Smith and Joy Wilding. We created Nip from the Hip in the February of 2011. My mother Joy, has a varied employment background including working as a carer in the community, quality control within the catering industry and labouring on fruit farms. She was born and brought up on a Kent farm and has always had the concept of 'living off the land' in her heart.
I have a background of predominately nursing, and working within the healthcare sector in many guises. In February 2011 I married my husband at the Savoy hotel in London. As you can imagine, we had an absolutely fabulous time celebrating with close friends and family. Myself and my husband are fans of the hip flask as are some of our friends. We all made sure that they were topped up with something fabulous, including homemade liqueurs that my mother Joy had made. The saying of the day was "I'll just have a nip from the hip" in times of stress, anxiety and celebration! And from then on the name and the concept of Nip from the Hip was born.
We remain a small family business, with my brother David now working with us full time and my father supporting us with deliveries and at events. We have a close network of friends that also support us in events in and around Kent, and of course we have no end of helpers and volunteers when it comes to tastings and sampling our liqueurs!
We strived to support and promote Kent, and Kent produce as much as we can within our business and our products. Thank you to all of you that have supported us and helped us get this far in our business.
Best wishes for 2016!
Personally, I am a gin and tonic girl. I like nothing better than relaxing with a g&t at the end of the working day. So I have been really looking forward to having a go at making a gin and tonic cake using some NFTH gooseberry gin liqueur. Follow the recipe below and you will not be disappointed with the results. The cake is very moist and flavoursome. As it is made with natural yogurt the cake will keep for a while in a sealed container.
G & T Cake
225g butter, at room temperature
275g golden caster sugar
Finely grated zest and juice from 2 lemons
3 large beaten eggs
210g natural yogurt
330g self raising flour
100ml NFTH gooseberry gin liqueur
100ml tonic water
150g granulated sugar, plus 2 tbsp for sprinkling
Preheat oven at 160/140 fan. Grease 150cm x 30cm cake tin and line with baking parchment.
Put the butter and golden caster sugar into a large mixing bowl. Add the lemon zest and then mix by hand or whisk together.
NFTH Gooseberry Gin Sour
Simply mix together:
50ml NFTH Gooseberry Gin
50ml Lemon or Lime juice
A splash of egg white (I used one teaspoon full)
A splash of sugar syrup (judge it on your own taste buds)
Mix and shake vigorously together with some ice and then serve on the rocks in a chilled glass.
Thank you for all the support and custom that you have given us throughout 2015. Here's to a fantastic 2015!
This month we hope to be live with our very own online shop! Once this is live we plan to have our entire range available for you all to order and have delivered. We have now extended our range to include more of our flavours in the 200ml bottles and now have a range of 50ml bottles too. These will all be available on our new online shop.
Keep up to date by liking our Facebook page and following us on Twitter - links can be found on our 'About us' page.
Will keep you all posted with the date that we officially go live!