Mallows Gin, Mango, Passionfruit & Lime Gin, Premium Gin, Perfect Gin Gift, Hand Made in Wales, 70cl (40% ABV Alcohol)

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For the buttercream frosting I followed a similar idea to my gin & tonic cupcakes, but obviously with vodka! If you wanted to have a Prosecco hit, you can try and add it here using a Prosecco syrup (boiling down Prosecco and sugar to a syrup) – but I just went straight with the vodka. The Melodist Mango and Passion Fruit Gin doesn’t need much help. It makes a unique gin and tonic with a simple garnish of a skewer of a lime wedge and a spear of fresh mango. Try it shaken with a dash of dry martini and ice and served in a well-frosted glass. To make your homemade flavoured gin, take a sterilised (dry) jar or bottle and simply add your chosen fruit(s), herbs and/or spices to your gin and leave the mixture to infuse. It’s as easy as that! To turn it into a gin liqueur, simply add sugar.

A passionfruit martini if you don’t already know is usually a mix of vodka, passion fruit liqueur, sugar syrup, lime, passion fruit and prosecco. These ingredients can change and vary depending on your point of view, or recipe you use, however. If you are planning a special evening, then consider The Melodist Mango and Passion Fruit Gin as a pre-dinner aperitif or as a late evening sip. It’s different – and rather smart. How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year.Shoppers will be cider themselves as Aldi introduces a new range of ready-to-drink cider cans, which combine its award-winning spirits with tropical fruit flavours – perfect for bank holiday sipping and just 99p a can! Herbs & plants: rosemary, thyme, lavender, mint, elderflowerRemember, the more you use the stronger the flavour. Use around 200-400g of fruit per litre of spirit. Mango and Passion Fruit, two delightful flavours that come together in perfect harmony to transport you to the sunny isle of Saint Lucia. A classic combination that’s simple yet effective. Whether the sun is shining where you are or not, let these tropical heroes embrace your taste buds like a balmy Caribbean breeze.

For the decoration, I decided to go a little overboard as these are meant to be celebration cupcakes, and used some edible gold glitter spray, a bit of a gold straw for decoration, and I used some small pipettes to add a mini ‘shot’ of prosecco to each cupcake.

When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment. What mixer goes with gin liqueur? This is a question that many people ask, and there is no one definitive answer. However, there are a few mixers that work well with gin liqueur. One mixer that goes well with gin liqueur is tonic water. Tonic water has a light, refreshing taste that pairs well with the botanical flavors of gin liqueur. If you want to add a bit of sweetness to your drink, you can also add a simple syrup to your tonic water.

Lime Juice — Again, freshly squeezed juice! The lime adds a subtle sour contrast with the sweet mango flavor. The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month. Passion fruit gin liqueur is a delicious drink that can be enjoyed on its own or mixed with other beverages. Here is how to serve it:Simple Syrup — This is a liquid water and sugar mixture. You can easily make this yourself or buy it pre-made. Inspired by the tropical delights of the natural world, our Mango and Passion Fruit Gin Liqueur is the perfect drink for those long summer afternoons. Herbs and spices like vanilla, thyme, lavender, mint, cardamom or chilli may only need a few hours steeping in the gin, whereas fruits, strongly flavoured vegetables and berries will probably be best left for a week or two, maybe even up to a month. That’s not completely untrue - there is a type of gin called “compound gin” that you can make in your kitchen with a bottle of vodka and whatever botanicals you feel like adding. But for an even easier “cheat’s” take on flavoured gin, try one of our ‘ginfusions’ below. There’s no rule to how much of your chosen botanical to use , although approximately a third fruit to gin is probably about right for most infusions ( roughly 300g produce for 1 litre of gin).