Visiting a distillery with two tired and irritable children is tempting fate. Both my little people had throwdowns at Bathurst's Stone Pine Distillery last Friday (Tom had issues with leaving the mini ride-on tractor behind and Alice was reluctant to leave George the cat). I admit I stood in that lovely room, next to the big shiny still and took some deep breaths hoping to inhale some alcohol and find inner calm.
As well as the classic gin and tonic, we also tried Ian's gin in this beautiful trifle. It's one of the easiest desserts you could imagine and really does showcase the spirit's flavours quite well. Just a warning though; don't have seconds if you plan on driving home.
Gin and ruby red grapefruit 'trifle'Serves 4
4 slices madiera cake (store bought or home made - here's my recipe)
6 tbsp Stone Pine Gin
3/4 cup cream
3/4 cup sugar
2 tbsp almonds
1 ruby red grapefruit, segmented
Slice the cake and place it on a nice platter. Sprinkle over the gin and let sit for a little while. Whip the cream until nice and floppy. Pour the sugar into a saucepan over medium high heat. Line a tray with baking paper and scatter it with the almonds. Swirl the sugar around until it melts and turns into a lovely golden syrup. Once all the sugar is dissolved pour over the almonds, swirling until you have a large disc of toffee. Let set and then break into shards. Spoon the cream over your cake, top with the grapefruit segments and almond toffee and serve.