Making HM Hot Cross Bun Gin
The origin story
In January 2022, we started to experiment with developing a Hot Cross Bun Gin recipe after a friend’s suggestion to make an Easter gin sparked our interest. Dad and I were consumed by the development of this product as we were determined to make a gin that had all the flavours of a traditional Hot Cross Bun, a healthy dose of juniper and all whilst maintaining our signature smooth finish. And Dad didn’t want to macerate with fruits after distillation – he wanted all the magic to happen in the still!
The development process wasn’t confined totally to the distillery either. I vividly remember taking samples of each weeks’ efforts down to my cricket games on Sunday. Transforming the cricket club into an impromptu taste-testing session with my curious team mates. Then during the week dad and I would do further work on the recipe and process.
The moment of truth arrived with our 2022 release. To our surprise the initial batch sold out in 7 days! Dad and I knew we were on to a winner.
HM Hot Cross Bun Gin botanicals
How HM Hot Cross Bun Gin is made
We begin making HM Hot Cross Bun Gin by macerating sultanas, raisins and pitted dates in our grain-based alcohol diluted with water. The maceration process is important as it draws the maximum flavour from the dried fruits creating a much deeper flavour in the resulting gin distillate.
When maceration is complete, which is usually around 36 hours, we transfer this base to the pot of the still for the distillation to commence.
To the concentrated HM Hot Cross Bun Gin distillate we add some medium toasted French oak spirals (or staves). We leave these for a short period of time to add a further touch of complexity. The oak also balances the flavour of the distillate and helps to create that smooth HM Gin finish.
The final steps are to adjust the ABV of the gin back to 43% by adding water to the concentrate and undertake our final gruelling taste testing procedures. Once the gin has been approved we commence bottling.
How to serve HM Hot Cross Bun Gin
Ingredients:
60ml HM Hot Cross Bun Gin
30ml Lemon juice
15ml Simple syrup
15ml Ginger syrup
15ml Egg white or aquafaba
Method:
1. Add all ingredients to a cocktail shaker and dry shake for 20 seconds.
2. Add ice to your shaker and shake for an additional 20-30 seconds.
3. Strain into a chilled rocks glass.
Ingredients:
30ml HM Hot Cross Bun Gin
15ml Cointreau or if you want to reduce the volume of alcohol, swap for orange juice
60ml Prosecco
10ml Sugar syrup
30ml Soda water (or to your liking)
Lots of ice
Orange slice and cinnamon stick to garnish
Ingredients:
60ml HM Hot Cross Bun Gin
20ml Lemon juice
30ml Freshly squeezed or cloudy Apple juice
Top with ginger beer or ginger ale
Apple slice for garnish
Method:
1. To a cocktail shaker with ice combine all ingredients expect ginger beer/ale. Shake for 30 seconds.
2. To a chilled Collins glass add ice and strain shaken ingredients into the glass.
3. Top with your choice of ginger beer or ginger ale.
4. Garnish with apple slice.
Ingredients:
180ml HM Hot Cross Bun Gin
300ml Dry ginger ale
45ml Sugar syrup (or honey syrup)
1/3 of an orange sliced
1/4 of an apple thinly sliced
Lots of ice
Process:
1. To a cocktail jug add sugar or honey syrup and 3/4 of your orange slices and lightly muddle together.
2. Depending on the size of the jug fill it about 1/3 of the way with ice.
3. Add gin, ginger ale and stir.
4. Garnish with remaining orange slices plus the thinly sliced apple.
At HM Gin we have a range of awarded gins, gin gift packs and merchandise.
See our comprehensive list of gin cocktails that have been thoughtfully crafted.
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