The majority of the G&T flavour is carried in the bubbles – a huge responsibility for such small shoulders. Rising up to burst – releasing a delicious, fruit-filled aroma – it’s crucial to stimulate as many as possible. With a wide bottom and effortless sophistication, the Balloon Glass produces twice as many bubbles as the taller, slimmer alternatives, and twice the flavour. Step 2: The Gin Make the Cake:Cream the softened butter in a large mixing bowl until smooth. Add the sugars and mix until well creamed. Add the eggs, two at a time, mixing until just incorporated. Add the vanilla and Greek yoghurt, and mix until just combined – the batter will be lumpy. Whisk the dry ingredients (flour, salt, baking soda, and cocoa powder) together in another bowl. Add the milk to the wet mixture, and mix until just combined. Add half of the dry mixture, mix until just combined, then do the same with the gin and the remaining dry mixture, scraping the sides of the bowl to get everything incorporated. Each element of the ultimate G&T works in harmony, and the ice is no different. Add plenty of large cubes to keep your drink cool on a long summer night, and to keep it fizzing too. A G&T that stays fizzy, is one that stays flavoursome. Time to throw out the ice cream, and get rid of the prawns, you’re going to need some extra freezer space. Use boiling water if you want ice cubes that are perfectly clear. Step 5: The Garnish Dikla Frances (or Dee, as she likes to be called) is no stranger to baking – her life mantra? “I breathe, therefore I bake.” A self-confessed baker, Stephanie believes in cooking and baking at home – and started her blog to help give her audience the confidence and know-how to make dinner, dessert, lunch, and more from scratch – in their own kitchen.

The sugar will start to bubble from the sides of the pan towards the middle. If you notice some sugar crystallization on the sides of the pan, brush the sides with a lightly wet pastry brush. The tonic should come straight from the fridge and be the perfect bedfellow for your gin – refreshing, invigorating and bright. It will take up the majority of your glass, so make sure it’s a good one. All-natural Fever-Tree and unfiltered Bermondsey Tonic Water come recommended. Step 4: The Ice She moved to the US 10 years ago from Israel to be with her husband, and hasn’t stopped baking since.

Flavor Profile

In a medium bowl, sift the AP flour, cake flour, baking powder, baking soda and salt. Stir to evenly distribute and set aside. Right after adding the last portion of the flour, turn the mixer off and use a rubber spatula to incorporate any flour or egg residue. Earlier this year, in the midst of Summer, bartenders across Belfast gathered at a Properly Improper event to sharpen and show off their mixology skills. In a bowl of a standing mixer, mix the butter and sugar on medium-high speed for 5 minutes, until light and fluffy.

In a bowl of a standing mixer, place the sugar and butter and mix on medium-high speed for about 4-5 minutes, until light and fluffy. Mix 1/4 of the milk with the flour and stir with a fork until smooth, then gradually add the rest of themilk. Keepstirring until smooth. Once the sugar gets a light amber colour, carefully add the hot cream while stirring with a rubber spatula. (If you notice the sugar is getting darker on one side and not the other, turn the pan, but DO NOT STIR!) In the early stages of motherhood, my mother found herself recently divorced with two young children, living in a one bedroom apartment and working two jobs.

Place a cake layer on top of a serving dish. Brush the cake with simple syrup (about 1/4 cup). Spread about 1/4 cup of buttercream and 2 tablespoons of caramel on top. Pour the hot coffee over the chocolate and cocoa powder and allow 1-2 minutes for the hot coffee to melt the chocolate. As a child, there was nothing better. Sweet, yet savoury; filling yet it was like dessert. Even though it was derived out of necessity, she always made it feel like a treat and a special occasion.” Make the Chocolate Glaze:Cut the butter into quarters and set aside. Add the chopped chocolate to a heat-proof bowl. Heat the heavy cream in a small pan over medium heat until it’s simmering (it will be bubbling a bit, but take it off the heat before it hits a boil). Pour over the chocolate, let sit 1 minute, then add the butter and whisk it all together until you have a smooth ganache. Reduce speed to low and add the eggs, one at a time, waiting for each egg to fully distribute before adding the next.