We have sent our member’s Joe & Seph’s remarkably delicious James Bond Dry Martini flavoured popcorn in their June 2020 Gin of the Month box and are now obsessed with that yummy combination of gin and popcorn!
Theirs isn’t just any popcorn, however, Joe & Seph’s apply the same craft principles that we love in our favourite gins to all of their products, focusing on quality ingredients to get the most incredible flavours. Truly, their popcorn provides a gourmet snacking experience like no other!
That’s why we were so excited when we found this stunning Eton mess recipe by Drink Gin & Bake. Adding gin and popcorn to one of our favourite dessert recipes has to be one of the greatest ideas ever. It’s a wonderful way to bring them together in a creamy, fruit-filled dessert extravaganza!
Get Joe & Seph's James Bond Dry Martini Popcorn, Double Chocolate Popcorn and their Salted Caramel Popcorn on our online shop while stocks last!
Gin & Tonic Mess
Image: Drink Gin & Bake
Ingredients
80g Joe & Seph’s Gin & Tonic Popcorn
8 sponge fingers
250g fresh raspberries
60ml gin (we recommend Dartmouth English Gin or a floral, summery gin like Ludlow Elderflower, Chamomile & Lemon Verbena)
1 tbsp caster sugar
300ml double cream
70g cream cheese or mascarpone
1/4 tsp vanilla extract
1 tbsp icing sugar
1/2 jar lime or lemon curd
Image: Drink Gin & Bake
Method
In a bowl pop the raspberries along with the Gin and 1 tbsp of caster sugar, gently stir and allow to macerate for 2 hours.
After 2 hours drain the raspberries, keep the liquid as you need it! Leave a few raspberries in the sieve pushing them through with a wooden spoon into the gin mix.
Get 4 glasses and start by dipping the sponge fingers in the gin liquor. Layer them on the bottom of your glasses. They need to be nice and soaked so pour all remaining liquid evenly over the fingers and allow to soak in for 10 minutes.
Pop the cream, vanilla and icing sugar in a bowl and whisk until thickened and just about holding shape. Soften the cream cheese using the back of the wooden spoon and fold into the cream.
Now you can start layering your ingredients on top of the sponge fingers. Start with a few gin-soaked raspberries, a couple of little dollops of the curd, a few popcorn puffs and then a spoonful of cream. Continue layering the raspberries, curd, popcorn and cream until everything is used up.
Serve immediately so the popcorn still has a delicious crunch!
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