- Food & Drink
Last week a PR sent me a bottle of Opihr Gin, a London Dry gin that’s made with botanicals from the spice route. It arrived in a hessian sack filled with a few of the 10 botanicals, which include cubeb berries, coriander, cardamom, juniper, orange and grapefruit zest and ginger. The serving suggestions for an Opihr and tonic is a double measure of gin, Fentimans Tonic Water (natch) and a slice of red chilli. It’s practically a meal.Continue Reading →
On June 7, 2012 By ginandcrumpets
Once again the Gin Fairy has come calling and this time she has bought me a stylish bottle of Sloane’s Premium Dry Gin. So stylish is the bottle that I’ve begun to reconsider my usual habit of sneaking around Nunhead, depositing empties in my neighbour’s recycling […]Continue Reading →
At the Ladies Ale Night fellow lady food blogger Eats the World introduced me to the term “gincident”, which describes an event caused by gin. Or, more specifically, excess gin. Viewed through the prism of the gincident, my life suddenly makes much more sense.
[…]Continue Reading →
Sometimes, when I’m laid on the sofa watching Murder, She Wrote with a gin and tonic positioned just close enough to my face that I barely even need to tremble my lips in order to suck up the booze, I wonder to myself: “Is this it? Is this what […]Continue Reading →
In December Mr B was given a bag of sloes by his ever-loving mother. A big bag of sloes. More sloes than one person could reasonably use in sloe gin making unless they have their own distillery.
Mr B doesn’t, so he offered me a share of his hedgerow […]Continue Reading →
I don’t accept many PR invitations – my commitment to lazy, keyboard-mashing amateurism prevents me from taking an interest in developments, trends or things that happen outside the dark fug of my living room. But when Bombay Sapphire emailed asking if I’d like to go to […]Continue Reading →
Hello sailor! I’m getting that joke out of the way right at the start but I can’t promise it won’t reappear. Opportunities in life to say: “Hello sailor!” are sadly rare and must be taken full advantage of when they come along, much like sailors themselves.
I’ve met Continue Reading →
My name is Jassy Davis and I'm a freelance food writer, recipe developer and food stylist. I write for magazines, websites and I'm the co-author of The Contented Calf Cookbook.
You can contact me at firstname.lastname@example.org
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