Intersection of Midland Ave.

& Schuyler Ave.

Kearny, NJ 07032

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(203) 313 - 4139

© 2018 by Morsels and Mixology

Content by Sean El Dien & Brian Bouchard

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This Gin + Tonic 'Rose' to the Occasion!

April 17, 2019

Where some Gin + Tonics fall flat, this one sparkles and shines. It comes with a little treat too.  Isn't that NUTS!?  

 

Morsels and Mixology created a Spring season series of a classic favorite, The Gin + Tonic.  Using NOLET'S Silver Gin, crafted with real botanicals, we updated the classic Gin + Tonic equation for the modern age while highlighting NOLET'S Silver's 3 signature botanicals: Peach, Rose, and Raspberry!  Check out all of our modern infusions of the classic Gin + Tonic and don't forget to pick up a bottle of the inimitable

NOLET'S Silver Gin 

 

Rose Squared Gin + Tonic with

Salted Pistachio + Basil Brittle Recipes

 

 

We 'rose' the bar on Gin + Tonic infusions AGAIN!  NOLET'S Silver Gin is a floral forward gin, characterized by rose that is macerated and then distilled for a beautifully soft final product.  Our addition of the rose infused ice cubes amps up the floral presence, perfectly setting the stage for the accompaniment of our salted pistachio + basil brittle. 

 

 

The salty & buttery treat is a delicious counterpart for this Gin + Tonic and offers an herbaceous touch for an earthy delight.  Get your green thumbs ready!

 

Here's what you will need: 

 

Salted Pistachio + Basil Brittle 

  1. Non-stick Oil spray 

  2. Baking sheet

  3. Parchment paper

  4. Candy thermometer

  5. 1 cup of sugar 

  6. 1/2 cup of light corn syrup

  7. 1 cup shelled & salted pistachios

  8. 1 Tbsp. unsalted butter

  9. 1 tsp. kosher salt

  10. 3/4 teaspoon baking soda

  11. 3 drops green food coloring 

  12. 2 drops of basil oil 

  13. Coarse finishing salt.

 

Rose Squared Gin + Tonic 

  1. Small rose buds or Rose petals 

  2. Rose Hydrosol or Rosewater 

  3. Balloon or Burgundy glass 

  4. Silicone ice cube tray 

  5. Quality tonic water 

  6. NOLET'S Silver Gin

  7. Bar spoon

 

Salted Pistachio + Basil Brittle Instructions:

  1. Line a baking sheet with parchment paper and spray with non-stick oil spray.  Set aside.

  2. Whisk together sugar, light corn syrup, basil oil, and 3 Tbsp. water in medium pan over medium heat until fully dissolved. 

  3. Bring the mixture to a boil and fit pan with candy thermometer.

  4. Once mixture reaches 290° F, stir in pistachios, butter, green food dye, and kosher salt.  

  5. Continue stirring the mixture until it reaches 300° F, remove from heat, sprinkle baking soda over surface, and quickly, but cautiously, fold in - as the mixture will double in size.  

  6. Quickly pour mixture onto prepared baking sheet with parchment paper, flatten out with spatula, and sprinkle with coarse finishing salt. 

  7. Once brittle is completely cooled, us a heavy object to break and shatter into medium sized pieces. 

 

Rose Squared Gin + Tonic Instructions

  1. Make a mixture of 1 cup of water with a couple drops of rosewater or rose hydrosol.  If using hydrosol, try just one drop since hydrosols are more concentrated.  Stir to infuse water. 

  2. Fill silicone ice cube trays with rose infused water and chill in the freezer.

  3. After 2 hours, remove the silicone ice cube tray from freezer.  Lift the thin tile of ice from the top of the cubes and set aside.  Place small rose buds or rose petals into half water filled cube molds and replace the thin ice tile back on top to trap the rose inside.  Return to freezer to freeze completely through.  You can skip this step if you just want the rose aroma.

  4. Remove the frozen rose cubes from the freezer and fill a glass with them. 

  5. Pour 2 oz. of NOLET'S Silver Gin over the rose cubes and stir with a bar spoon.

  6. Top with 5-6 oz. of quality tonic water. 

  7. Break off a piece of brittle and enjoy the two together! 

 

Time to smell the roses! 

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