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A while back I promised myself that when I finally moved into my own home, I’d start a gin collection and learn more about this clear spirit I’d been drinking for years and officially crowned my favourite tipple.

So when a message from Hoxton Gin popped into my inbox about a gin (1 week after I’d moved into my home) I immediately replied to see if I could get my hands on the first in my collection! Why not start the ball rolling already?

Hoxton Gin has a large number of botanicals and flavours that consist of coconut, grapefruit, juniper, iris, tarragon and ginger. Firstly, I’d never tried a gin that contained coconut *insert heart eyes emoji* and secondly just look how stunning the bottle is!

I was recently taught by a gin-enthusiast that in order to really taste the botanicals contained in a gin (try and say that without sounding like a dick) you need to take a sip of it straight… Hoxton Gin is like no other gin I’ve ever tasted, that’s definitely not a bad thing and something that Hoxton brashly shout about. “Warning Coconut & Grapefruit” which upon taste definitely top trumps any other ingredients! Some gin-lovers will shake their heads at the rum like taste but Hoxton have broken the traditional rules and made something very contemporary and slightly ‘hipster’ which I’m in love with.

When it came to creating the cocktail I wanted to throw the trendy taste of coconut and grapefruit into something classic  and with the flavour of a classic Pina Colada in mind I created the Pineapple Gin Fizz.

Pineapple Gin Fizz Recipe:
100ml – Pineapple juice
50ml – Hoxton Gin
10ml  – Lime juice (squeeze of 1/4 lime wedge)
25-50ml – Club Soda
1 sprig – mint (for garnish)
1 handful – Crushed ice

Add the pineapple juice, gin and lime juice into a cocktail shaker and shake, shake, shake Senora.

Pop over the strainer and pour the contents over crushed ice 

Top with club soda and garnish with a wedge of lime and/or sprig of mint.

Beki Xo

Disclaimer: As part of this blog post I was gifted the Hoxton Gin however all opinions and the recipe itself are my own