Alongside being National Doughnut Day (which entitles you to a free Krispy Kreme doughnut, FYI), today, Friday 7 June, is National Fish and Chip Day.
Naturally, we’d recommend celebrating this occasion with a big plate of fish and chips for dinner.
But if you’re keen for a less conventional idea, here’s another option.
Sarson’s has teamed up with Poppie’s to create the Vin & Tonic cocktail.
As you may have guessed from the name, that’s a cocktail containing Sarson’s vinegar. Cool.
The creators reckon it’s the perfect pairing for a serving of fish and chips. So much so that if you get to Poppie’s in Soho or Spitalfields in time, they’ll give you a cocktail for free (there are 100 freebies available).
If you can’t be bothered to trek to Poppie’s but find yourself curious about the concept of a vinegar cocktail, don’t stress, as Sarson’s has shared the recipe with us.
You’ll need to make a shrub (that’s a vinegar based mix) first, designed to replicate the classic chippy flavours of mushy peas and tartar sauce, then pile in your booze.
How to make a vinegar cocktail for National Fish and Chip Day
How to make your shrub
- 250ml of Sarson’s Malt Vinegar
- 375ml of water
- 500g sugar
- 1 bunch of dill
- zest of four lemons
- 60g of drained capers OR 200g of cooked peas
Bring the vinegar, water and sugar to the boil. Turn off the hob and put everything else into the vinegar mixture. Let it sit for at least four hours, up to a day. Strain everything out, and your shrub will stay fresh for two to months.
Once you’ve made your shrub, you can make a Vin & Tonic.
How to make a Vin & Tonic
- 25ml Gin (London dry. Bombay, Tanqueray, Beefeater, etc)
- 15ml Dry Vermouth (e.g. Martini dry)
- 15-20ml Lemon Juice, or juice of half a lemon
- 25ml Sarson’s Shrub
Pour all ingredients over ice and then top with tonic. Garnish with a lemon wedge.
Anyone else planning to settle for just pouring some vinegar on their chips?
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