ZYMURGORIUM: MARMALADE MANCHESTER GIN
Zymurgorium Manchester Marmalade Gin Featuring Duerr’s Manchester Marmalade.
Our Heroic Citrus gin collaboration coming to kick down tonsils and spark some taste buds!
Like a ray of bright morning sun this gin has a true citrus twang that’ll wake the senses.
Firstly we macerate our original Manchester vodka with wild juniper and balancing botanicals, we then blend in the key ingredient; the finest Manchester Marmalade crafted by the Duerr’s, the UK’s oldest family owned preserves producer. Who have been making top quality preserves since 1881! With an array of Seville oranges & exotic tangerines, Manchester marmalade has the perfect mix of classical bittersweet & delicate fine aromas.
This is then traditionally distilled where the vapour is passed over sweet seville peel to finish the flavour also leaving it with its light golden orange hue.
Aromas of fresh marmalade, with creamy, bittersweet citrus taste…
Good Morning Martini
- 100ml marmalade gin
- 25ml freshly squeezed lemon juiceÂ
- 2 tsp thin-cut Seville marmalade
- 25ml Cointreau
- a handful of ice
Add all the ingredients, to a cocktail shaker and give it a really good shake.
Strain into a chilled Martini glass and serve garnished with lemon zest.
Boozy Carrot Cupcakes
For the cake:
● 4 large eggs, free range
● 200ml vegetable oil
● 250g carrots, coarsely grated (no need to peel)
● 100g sultanas
● 100g pecans or walnuts (or a mix), roughly chopped
● Zest of one clementine – keep juice for frosting
● 200g self-rising flour
● 200g light muscovado sugar
● 1 ½ tsp ground cinnamon
● ½ tsp each mixed spice, ground ginger and ground coriander
● 1 tsp baking powder
● ¼ tsp salt
For the syrup:
● 2 tbsp sugar syrup
● 1tbsp Marmalade Gin
For the frosting:
● 60g unsalted butter
● 200g full fat cream cheese
● 150g icing sugar
● 1tbsp Marmalade Gin
Set the oven to 180C/160 fan/ Gas 4. Place 12 x cupcake cases in a muffin tin.
Whisk eggs in a bowl then add oil, carrots, sultanas, nuts and clementine zest. In a large bowl, mix the
flour, spices, baking powder, muscovado sugar and salt. Add the wet to the dry and stir well, until
thoroughly combined and there are no pockets of flour.
Spoon into the prepared tin and bake for 25 – 30 minutes until risen and golden, and a skewer comes
out clean. Leave to cool completely in the tin.
Meanwhile, mix 2 tbsp sugar syrup and add the Marmalade Gin. Poke a few holes in the top of each
cake and drizzle a small amount of syrup.
For the frosting, whisk the butter until light and fluffy, then whisk in the cream cheese, followed by
the icing sugar, clementine juice and Marmalade Gin. Continue whisking until smooth and creamy.
Once completely cool, cover each cake with frosting. Decorate with nuts, sugar carrots or grated
clementine zest, and enjoy with a large G&T!
The Ultimate Manchester Marmalade Gin Collins
- 50ml Zymurgorium Manchester Marmalade Gin
- 1tsp caster sugar
- 1tsp marmalade
- 25ml lemon juice
- Lemon or Lime wedge lightly crushed
- Elderflower tonic or soda
Add the gin, caster sugar, marmalade and lemon/lime juice, then top up with elderflower tonic or soda.
Once all in go give it a whirlpool finish with some crushed ice, a slice of lemon or lime, and place in an old Duerr’s Marmalade jar!
P.s. if you’re feeling slightly more romantic or consider yourself a Casanova why not add a splash of rose water with the tonic?…
Marmalade Gin Carrot Truffles
450g light brown sugar
450ml veg oil
450g self raising flour
1tsp mixed spice
1tsp bicarbonate soda
1 tsp salt
Zest & juice of 1 orange
1 grated carrot
Handful of raisins
2 shots of Zymurgorium marmalade gin
1. Heat oven to 175 degrees
2. Pour gin and zest over raisins and heat in the microwave for 30 seconds- put to one
3. Grease and line your tin with greaseproof paper and measure out the ingredients.
4. With a hand mixer, whip the eggs and sugar until the mixture looks light and creamy.
Drizzle the veg oil into the mix a little at a time.
5. Add the grated carrot and the juice from the orange and mix together.
6. Sieve the flour, spices, bicarbonate soda and salt together, then add the flour and fold
gently until it’s fully mixed. Add the boozy raisins which will be plumper and full of
7. Pour the mix into your tin and leave to bake in the oven for 40-50 minutes.
8. Once the cake has finished baking, leave to cool and then break up into smaller pieces
in a bowl.
9. Add 2 tbsp of marmalade and a glug of Zymurgorium marmalade gin.
10. Mix until it’s like cookie dough and roll into small balls. Once the balls have been
formed, leave to freeze for an hour.
11. Whilst the cake balls are in the freezer, melt some chocolate in the microwave to coat
the balls in before putting back in the fridge to set.
Marmalade Gin Cup Cakes
100g margarine, 100g castor sugar, 2 eggs, 100g self raising flour, 1 measure (30mls gin)
Topping – icing sugar , gin.
Oven 180’C 20 mins.
Cream butter and sugar, add eggs and gin, beat then gently add flour. Bake for 20 ish minutes.
Once cool pour about a teaspoon of gin onto top of each cake.
Ice with icing sugar mixed with gin ( not water) . Enjoy!