Forget Valentine’s Day, this year the big event is ‘Galentine’s Day’! February 13th is the day entirely dedicated to celebrating friendship over food and drinks!
To mark the occasion, winners of the The YBFs and runner up of the Great British Bake-Off The Sister Table has created the ultimate Galentine’s Day 3-course meal paired with 2 delicious cocktails. The menu is full of all the indulgent foods you really want to eat on a date but probably shouldn’t! Served with a Gordon’s Premium Pink Distilled Gin cocktail to start, and an indulgent Baileys Original Irish Cream cocktail to finish. .
There’s no better excuse to gather your best friends and sip on a fruity flavoured aperitif with Gordon’s Premium Pink Distilled Gin. The Gordon’s Pink Rhubarb and Ginger Sour is the perfect drink to enjoy before you put up your hair and dig into The Sister Tables’ butter drenched garlic dough balls served with shell-on prawns and a vibrant dipping sauce, which compliments the zesty gin cocktail. For mains, tuck into BBQ feast sharing platters: including finger licking sticky harissa chicken wings, pile ’em high’ Texas ribs; ranch style corn on the cob; loaded sweet potatoes with feta; tossed green salad. No Galentine’s Day date would be complete without a dessert that’s oozing in chocolate sauce! The Sister Table has created the perfect combination to end your meal, a delicious Chocolate Brownie & Marshmallow S’more paired with a Baileys Original Irish Cream Honey & Hazelnut martini cocktail. No need to feel judged when you dip your brownie into the cocktail when you’re with great friends…
To celebrate, grab your gal pals and head to Wingmans, a UK & EU Award Winning Streetfood restaurant specialising in Chicken Wings & Homemade Comfort Foods!From 11th Feb – 18th Feb, you can enjoy a Gordon’s Pink Rhubarb and Ginger Sour before getting saucy with some wings, then treat yourselves to a Baileys Honey & Hazelnut martini cocktail to finish. Galentine’s Day sorted!
Recipes
Gordon’s Pink Rhubarb and Ginger Sour [1.8 units]
Rhubarb Ginger Syrup:
Approx 300g fresh rhubarb, chopped
30g Fresh Grated Ginger
150ml Water
150ml Sugar
Add all ingredients to a saucepan and bring to a boil. Reduce to a simmer and cook for 15-20 mins until fruit has softened. Pour syrup through a strainer and leave to cool.
Cocktail:
50ml Rhubarb Ginger Syrup
50 ml Gordon’s Premium Pink Distilled Gin [1.8 units]
25ml Lime Juice
Pour in tumble and stir, add ice
Baileys Honey & Hazelnut martini cocktail [1.2 units]
25ml Honey Syrup (equal parts honey and water)
25ml Hazelnut Liqueur
75ml Baileys Original Irish Cream [1.2 units]
Pour all into a cocktail shaker with ice. Shake and pour into martini glass
DRINKS ENTHUSIAST 