Gin has a more pronounced flavor than most spirits used in cooking, but Chowhounds have found some interesting ways to capitalize on its herbal complexity.

gordeaux makes a gin sauce for scallops: First sear sea scallops until almost done. Add a good chunk of butter, and some garlic, shallot, salt, and pepper to the pan. Deglaze with a few ounces of gin, add a touch of heavy cream, and finish with chopped parsley. “The gin showcases the scallops’ sweetness like you wouldn’t believe.”

smalt makes a quick sauté of geoduck or razor clams and adds a combination of ginger, gin, and soy sauce to flavor it; he also uses this same trio of ingredients to marinate chicken and beef. And meatn3 says gin gives refrigerator pickles a very nice flavor.

Board Link: Cooking with Gin

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