Cooking with Copeland Raspberry & Mint Gin

Cooking with Copeland Raspberry & Mint Gin

Due to the natural fruit infusion in our gin, Copeland can go a very long way in the kitchen.

We've put together a number of simple yet delicious recipes you can make in your own home using our Copeland Raspberry & Mint Gin.

The first and simplest of recipes we suggest you start with is of course a classic Copeland Raspberry & Mint Gin and Tonic. This is sure to make the cooking process much more enjoyable.

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1) Classic Copeland Raspberry and Mint G&T

Serves 1

  • 35ml Copeland Raspberry & Mint Gin
  • 150ml premium Indian (or elderflower) tonic water
  • Fresh raspberries and mint leaf to garnish
  • plenty of ice

Serve in a tall glass or Copa Gin glass.

2) Copeland Gin and Tonic Sorbet

Serves 8

  • 230 ml water
  • 200 grams granulated sugar
  • 1 pound raspberries, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons light corn syrup
  • 2 tablespoons Copeland Raspberry & Mint Gin, (plus a little more for serving)


  • For the sorbet: Combine the sugar and water in a medium saucepan and heat on medium high, stirring occasionally until the sugar dissolves.
  • Carefully transfer the mixture to a blender, add the raspberries and blend until smooth. Add in the lime juice and corn syrup. Chill thoroughly.
  • Just before churning, stir in your Copeland Gin. Freeze and churn the chilled mixture in an ice cream machine. Store in the freezer in an airtight container.
  • To serve: Top scoops of sorbet with a few drops of chilled gin and a spoonful of sugared cream.
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3) Copeland Raspberry and Mint Coulis:

Best Served layered with vanilla ice-cream

  • 2 cup raspberries, washed, hulled and quartered
  • 6/7 Mint leaves, finely cut
  • 1/3 cup castor sugar
  • 2 Tbs lemon juice
  • 1/4 cup Copeland Raspberry & Mint Gin
  • Premium vanilla ice-cream


  • Place the raspberries, mint leaf, castor sugar and lemon juice in a saucepan.
  • Bring up to a boil and simmer on medium high for about 7 minutes.
  • Blitz with an emersion blender until smooth. Stir through the Copeland gin and set aside to cool.
  • Using a large dish or Tupperware container, spoon half the ice cream into a container. Drizzle with a third of the raspberry and mint coulis.
  • Repeat the layering once more then swirl through with a skewer.
  • Cover and freeze for several hours.
  • Serve with the remaining coulis on the side.
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4) Copeland Raspberry & Mint Gin Trifle

Serves 8

  • 350g Pack Frozen Raspberries - defrosted
  • 1 Pack Raspberry Jelly
  • Copeland Raspberry & Mint Gin
  • 2 x Raspberry Swiss Roll
  • 1 Pint Custard
  • Double Cream
  • Raspberries, Mint Leaf, to decorate


  • Drain the defrosted raspberries in a sieve and reserve the liquid. Set both aside.
  • Slice the swiss rolls and use them to line the base and half way up the sides of a glass bowl.
  • Soak the sponge with as much (or as little!) Copeland Raspberry & Mint gin as you desire.
  • Make up the jelly to 1/2 a pint with boiling water, add the liquid from the raspberries to make 3/4 pint plus a little water if required.
  • Top the sponge with the raspberries and then pour over the jelly. Put in the fridge to set.
  • Make up a pint of custard and leave to cool slightly (or use pre-made) Pour over the top of the set jelly and put back in the fridge.
  • Whip double cream and pipe or swirl on top.
  • Decorate in traditional trifle fashion with raspberries, mint leaves
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5) Copeland Raspberry & Mint Gin Granita

Serves 6

  • 100ml water
  • 200g caster or granulated sugar
  • 150ml Copeland Raspberry & Mint Gin
  • 500ml good-quality tonic water (without saccharin)
  • Juice of 2 lemons


  • Heat the water with the sugar for about 5 minutes until dissolved. Add the remaining ingredients and pour into a freezer-proof container. Cool to room temperature, then freeze. After 1 hour, remove and whisk with a fork to break up the ice crystals, then return to the freezer.
  • Repeat after another hour. Before serving, break up the granita with a fork to give it a softer texture. Serve topped with edible flower petals for that extra special touch.

Tweet or Instagram your Copeland Gin creations to @Copeland_Gin or @CopelandGin and #CookingWithCopeland