Gin, gin, gin; such a little word, but that one syllable always fills our hearts with joy – and gets our tastebuds tingling in anticipation. A twist of lime, a dash of tonic, and you’re ready to go…
But what if we told you that, with a little more time and patience, there’s an even better way to enjoy your favourite alcoholic tipple?
Like, say, baked inside an ooey-gooey chocolate brownie?
Chocolate. And gin. We’ll just let that soak in for a moment.
If you’re tempted to whip up a batch of these boozy bakes yourself, you’ll need light brown sugar, flour, unsalted butter, cocoa, eggs, raspberry jam, crushed digestive biscuits, raspberries, and a healthy measure of gin.
It’s worth remembering that the Cut Out And Keep recipe recommends opting for Opihr Oriental Spiced Gin; the exotic hand-picked botanicals, bursts of citrus, earthy aromas, and soft spices really pack a punch when combined with the heady intensity of a chocolate brownie.
However, to paraphrase Andrew Lloyd Webber, any gin will do.
Read more: Are you ready for chocolate gin?
The entire thing takes under half an hour to make (if you discount the 20 minutes needed to infuse your raspberries with gin), but you will need to wait until your brownies have cooled before you chop them up into squares / eat the entire thing yourself.
Just be sure to serve it up alongside a handful of fresh berries – and, if you’re intent on drinking a gin with it, veer clear of your usual G&T. The bitterness of the tonic will ruin the sweet, chocolatey flavours.
Instead, team your Mother’s Ruin with a dash of ginger beer (go on, we dare you), and revel in all that spicy goodness. Bottoms up!
You can find the full recipe – including exact ingredient measurements - on Cut Out And Keep.
Images: iStock / Cut Out And Keep / BBC One