Welcome Spring!
Spring is in full swing with flowers blooming, fresh green growth on the trees, and busy bees working our fruit crops. Nature is waking up and our mango orchard is bursting with new life! We are excited for the upcoming mango season with the industry expectations pointing to steady and healthy fruit volumes for this year.
At Gin Gin & Dry, Spring is when we process transitional and late winter fruit crops like apples, strawberries, blueberries and of course citrus. We are fortunate in Queensland to have a thriving citrus industry and here at Gin Gin & Dry we have made the most of this beautiful produce.
Our citrus range of dried orange, blood orange, grapefruit, lemons, limes, mandarin and citrus powders has been growing rapidly over the years. These have been very popular as beverage toppers used with Gin, cocktails and also for infused drinks, tea blends, fruit compotes and baking.
Introducing our 100% Australian Dried Cara Cara Oranges
We are excited to announce that we have added 100% Australian Dried Cara Cara Orange Slices to our citrus range. These seedless navel oranges stand are naturally sweeter, lower in acid, and have bright rosy-pink flesh.
Grown in Queensland and picked during winter and early spring, they look like regular oranges on the outside. But inside, their vibrant flesh makes them striking as beverage toppers or added to salads.
Their red-pink colour comes from the plant nutrient lycopene, a natural plant pigment and powerful antioxidant. Lycopene is also found in tomatoes, watermelon, and pink grapefruit, and gives the fruit its bright colour.
Now available at our online store.
Our Citrus Range For Beverage Toppers
As the weather warms up, it is time to bring a fresh twist to your kitchen and bar. Our growing citrus range is here to help! These vibrant fruits add a bright, zesty pop to cool summer salads and refreshing cocktails.
To celebrate the start of spring, we have put together some unique monthly cocktail choices. Starting with our Spring Has Sprung Spritzer. A refreshing and light seasonal cocktail perfect to celebrate the start of Spring and share with friends in a pitcher or drink dispenser.
Spring Has Sprung Spritzer
Ingredients
- 3 cups of Prosecco Rosé
- 2 cups Aperol
- Soda water
- 2 handfuls of Gin Gin & Dry 100% Australian Dried Mixed Citrus Slices
- Extra citrus slices for garnish
- Ice
- Large pitcher, jug or drink dispenser
- Cocktail stirring rod or spoon
Method
1. Fill your drink dispenser or pitcher halfway with ice cubes
2. Add 2 handfuls of Gin Gin & Dry 100% Australian Dried Mixed Citrus Slices
3. Pour in 2 cups of the Aperol
4. Pour in 3 cups of Prosecco Rosé
5. Top the pitcher or dispenser with soda water.
6. Stir gently with the cocktail rod or long spoon to mix the ingredients and infuse the citrus.
7. Prepare a number of high ball glasses with ice cubes and dried orange slices.
8. Let your guests help themselves and enjoy! Serve immediately to enjoy the effervescence bubbles
October Orange Spiced Pumpkin Margarita
Ingredients
- 60ml of your choice of tequila
- 30ml fresh orange juice
- 30ml of pumpkin puree
- 15ml of orange liqueur of your choice
- 30ml of maple syrup
- Pinch of cinnamon spice
- Gin Gin & Dry 100% Australian Dried Blood Orange Slices to garnish
- Ice
Method
1. Measure all ingredients and add to a cocktail shaker
2. Fill with the shaker with about ¾ of ice
3. Shake until well chilled
4. Then strain the liquid into glass of your choice filled with crushed ice
5. Garnish with Gin Gin & Dry 100% Australian Dried Blood Orange Slices
November Lime Light Fizz
Ingredients
- 60ml of your choice of Gin or Vodka
- 30ml of Cucumber & Basil Simple Syrup (Find quick recipe below)
- 30ml of lime juice
- Dash of bitters
- Ice
- Soda water to top
- Gin Gin & Dry 100% Australian Dried Lime Slices to garnish
Method
1. Measure all ingredients and add to a cocktail shaker
2. Fill with the shaker with about ¾ of ice
3. Shake until well chilled
4. Then strain the liquid into glass of your choice filled with crushed ice
5. Top with soda water and stir gently
6. Garnish with Gin Gin & Dry 100% Australian Dried Lime Slices
How To Make Your Own Cucumber & Basil Simple Syrup
- 1 cup sugar
- 1 cup water
- ½ cucumber thinly sliced
- ½ cup of fresh basil leaves chopped finely
Method
1. In a saucepan combine the sugar and water over medium heat
2. Stir the mixture until all the sugar is dissolved and the mixture begins to simmer
3. Remove the saucepan from the heat and add the sliced cucumber and chopped basil
4. Cover the saucepan and steep the ingredients for 30 minutes
5. Strain the mixture through a fine mesh sieve to remove the cucumber slices and basil then seal in a bottle or jar
6. Let the syrup cool completely before using. You can store in refrigerator for up to 4 weeks
