Cocktails & Snack pairings for New Year from Tanqueray

Elevate your at-home hosting with delicious, easy-to-make snacks created by Shaun Searley of The Quality Chop House, each paired with, award-winning Tanqueray gin, cocktails and created by mixologist Pippa Guy.

This hosting season, award-winning premium gin brand Tanqueray has teamed up with renowned chef and snack connoisseur Shaun Searley of The Quality Chop House fame famous for his revamp of a 19th-century working man’s ‘eating house’ into a Modern British dining room and wine bar. To revamp your home bar snacks with easy to create at
home tips, without the need for an airfryer, or any kitchen know-how – giving you all you need to make your home bar snack magnificent.

In addition, multi-award winning bartender, author, and Tanqueray Brand Ambassador Pippa Guy has created three signature Tanqueray cocktails that pair perfectly with these magnificent snacks that feature bartender’s favourite Tanqueray London Dry Gin, the zesty and bold Tanqueray Flor de Sevilla Distilled Gin. and Tanqueray Rangpur Lime Distilled Gin.


Anchovy and Tomato Toast with Pickled Shallot

Ingredients:
2 slices of crusty white sourdough
4 on-the-vine plum tomatoes
1 banana shallot
4 top quality anchovy fillets
Olive oil
Salt
Black pepper

Method:
Using the coarse side of a box grater, grate the tomatoes.
Season the grated tomatoes with a pinch of salt and a splash of olive oil.
Transfer the seasoned tomatoes to a sieve set over a bowl and leave them to drain off any excess tomato juice.
Meanwhile, warm a large frying pan on a medium heat.
Generously coat both sides of the sliced sourdough in olive oil.
Cook both sides of the sourdough in the pan until crisp and golden brown.
Transfer the pan-toasted sourdough to a kitchen towel to absorb any excess oil.
Peel the shallot and slice it as finely as you can, before separating into rings.
By now, the tomato should have released its excess liquid, leaving you with a lovely pulpy texture. Double check that you’re happy with the seasoning. Be sure to reserve the leftover tomato juice – it makes for a great salad dressing!
Cut the toasted sourdough into fingers and top with a spoonful of the tomato pulp, followed by an anchovy and 4 slices of shallot. Finish with a drizzle of olive oil and a crack of black pepper.

Pair this tasty snack with a Tanqueray Flor de Sevilla Negroni
(Serves 1 – 2.1 units per serve)
Ingredients:
25ml Tanqueray Flor de Sevilla Distilled Gin 25ml Italian Bitters
25ml Red vermouth

Garnish: twist of orange peel

Method:
Add ice to a rocks glass and add 25ml Tanqueray Flor de Sevilla Distilled Gin,
25ml of Italian Bitters, and 25ml of red vermouth.
Stir well, and garnish with the orange peel.

Exmoor Caviar with a Baked New Potato, topped with Creme Fraiche & Maple paired with Tanqueray London Dry Gin & Tonic


Ingredients:
4 baby new potatoes
100g good quality crème fraîche
30g maple syrup
Chives
20g Exmoor caviar
Olive oil
Salt
Method:
Start by boiling the new potatoes in salted water until soft. You should be able to run a knife through the potatoes without applying much force.
Once the potatoes are cooked, drain off the water and leave them to one side to cool; this can be done ahead of time, or even the day before. If you are planning on cooking the potatoes in advance, be sure to store them in the fridge overnight.
Preheat the oven to 180℃.

Squeeze the potatoes one at a time in the palm of your hand – you want the potato to be crushed and bursting open but still in one piece. They should not be falling apart. Mix the maple syrup with a splash of olive oil, season with a pinch of salt, then gently roll the crushed potatoes in the dressing. Transfer the dressed potatoes to a non-stick oven tray. (If you don’t have a non-stick oven tray, apply a piece of parchment paper to your tray before transferring the potatoes.) Be sure to leave a good amount of space between the potatoes, roughly 2cm. Bake the potatoes for 20-30 minutes, depending on your oven. You want the
potatoes to brown and begin to caramelise. Remove the potatoes from the oven and leave them to cool for 20 minutes or so.
To serve, top each potato with a dollop of crème fraîche, a bump of caviar and, finally, a chive baton.

This goes well with the classic Tanqueray London Dry Gin & Tonic
(Serves 1 – 2.2 units per serve)
Ingredients:
50ml Tanqueray London Dry Gin
Tonic Water
Garnish: lime wedge
Method: Fill a glass with ice. Pour in your Tanqueray London Dry Gin and top up the glass with the tonic water. Garnish with the lime wedge.

Gilda paired with Tanqueray Rangpur Gimlet


Ingredients:
16 pitted Gordal olives
8 top quality anchovy fillets
4 Guindilla chillies
4 wooden skewers (approximately 16cm in length)


Method:

  1. This recipe makes 4 Gildas. Of course, if you need to make more, you can scale the quantities as required.
  2. Slice the Guindillas into 1cm pieces. Stuff 1 piece of chilli into the cavity of each olive.
  3. On a flat surface, line up 4 stuffed olives, leaving a small space between each. Between 2 of the lined up olives, thread an anchovy fillet in an “S” shape. Repeat this arrangement with the 2 remaining olives and a second anchovy. At this point,
    your olives should be sat on the inside curves of your “S”-shaped anchovies.
  4. Take one skewer and, carefully, pass it through the length of the olive and anchovy arrangement. Once the arrangement has been skewered, you can adjust the olives and anchovies so that they are tightly packed together.
  5. Repeat the same process for the remaining Gildas.
  6. These can be made a few hours in advance. Make sure to refrigerate the Gildas if not eating them within a couple hours

Pair this with a Tanqueray Rangpur Gimlet
(Serves 1 – 2.1 units per serve)
Ingredients:
50ml Tanqueray Rangpur Lime Distilled Gin
15ml lime cordial
Garnish: twist of lime peel
Method:
Pour 50ml of Tanqueray Rangpur Lime Distilled Gin and 15ml of lime cordial into a shaker with ice.
Shake well, and strain into a martini glass, then garnish with the twist of lime peel.

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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