Rumbullion! Navy Strength Chilli Brownie Recipe

Spice up your life….and your mouth, with this brownie recipe

Browniesedited.jpg

It’s week six of The Great British Bake Off (how?! Where is this time going?) and this week’s theme is Spice Week. Which, just so happens to be perfect for us because our Rumbullion! is full of delicious spices, and tastes great in baked goods.

This week the bakers are taking on a ginger cake challenge, but because we already treated you to this rum and ginger traybake a few weeks ago, this week we’re using a Rumbullion! and chilli combination for another tasty treat.

These brownies are every bit as chocolatey, fudgy and gooey as you’d expect, but they have two (not so) secret weapons...they get their spicy kick from our very flavoursome Rumbullion! Navy Strength and the addition of a good old chilli gives them a spicy little kick at the end.

Each batch makes roughly 16 squares and can last in the fridge for a couple of weeks, but we’d recommend maybe making a few because apparently people really, really like brownies and they go quite quickly.

Add more or less rum as required, ditto the chilli powder. And if you want to add extra chocolate chunks too, we doubt anyone would complain...

Ingredients

  • 3 tbsp Rumbullion! Navy Strength

  • 3 tsp chilli powder

  • 185g dark chocolate

  • 90g plain flour

  • 50g cocoa powder

  • 50g white chocolate

  • 50g milk chocolate

  • 3 large eggs

  • 275g golden caster sugar


Method

Slowly melt the dark chocolate and butter together in a bowl (you can do this in the microwave but be careful not to overcook).

Once melted, add 2 tbsp of rum to the mixture and set aside to cool to room temperature.

Turn the oven on to 180C/ 160C fan/ gas 4.

While the chocolate is cooling, whisk your eggs and sugar together, ideally with an electric mixer. This can take around 5 minutes, depending on the power of your mixer.

While it’s mixing, add in your final tbsp of rum.

You’ll know the mixture is ready when it’s light and airy and has increased in size - you’re looking for the consistency of a milkshake.

In a separate bowl, use a sieve to sift the flour, cocoa and chilli powder together and ensure there’s no lumps.

Now add your cooled chocolate to your egg and sugar mix. You want to fold this together slowly to avoid knocking out the air, working in a figure of 8 motion, so use a spatula to do this.

When the colour is a mottled brown, it’s time to add your flour and cocoa mix. Use the sieve again to sift this in to your mixing bowl, and then slowly mix this in, again being careful not to knock out the air.

Break your white and milk chocolate into small chunks, and mix in.

Pour the mixture into a 20 cm square tin lined with parchment paper, and level out. Then place into the oven. Set the timer for 25 minutes and then check - if the centre is still wobbly then put back in the oven for another few minutes until the top is firm with a cracked, papery finish.

Leave in the tin to cool. Then remove, cut into squares and serve!




Ableforth's Summer Fruit Cup Roulade

Summer Fruit Cup in a dessert? That’s how we roll…

SFCRoulade.jpg

Even though summer is swiftly departing us and making way for some much less sunbathing appropriate weather, there is a way to keep that summer feeling going. Okay, there are several ways, but if a trip to the Maldives is a stretch too far, then might we suggest our Summer Fruit Cup, all rolled up in a delicious dessert?

This week it’s Dessert Week on The Great British Bake Off, and the bakers will be taking on a meringue challenge. So we thought it was the perfect opportunity to crack open a bottle of Summer Fruit Cup and create a creamy, fruity and decadent dessert. Even the coulis on top features our SFC.

If you fancy serving up your own slice of summer, you could win a Summer Fruit Cup hamper to help you do just that. Head over to our Facebook and Instagram pages to see how. (T&C’s below).

In the mood to get baking? Here’s the tasty recipe in all its glory…

Ingredients

Filling

Infused fruit

  • 250g (10oz) strawberries, hulled and quartered

  • 75g blueberries

  • 30g raspberries

  • 50ml (2fl oz) Summer Fruit Cup

  • 1 tbsp demerara sugar

Strawberry coulis

  • 50g strawberries

  • 1 tbs sugar

  • 1 tsp vanilla extract

  • 2 tbs Summer Fruit Cup (or to taste)

Cream filling

  • 300ml (1/2pt) double cream

Roulade

  • 4 x large egg whites

  • 250g (9oz) caster sugar, plus a little extra for sprinkling

  • 1tsp cornflour

  • Icing sugar to dust

  • Flaked almonds

Method

First, slice three quarters of a punnet worth of strawberries and 30g of raspberries in to quarters. Place the strawberries, raspberries and 75g of blueberries in a bowl with the demerara sugar and marinate in 50ml of Summer Fruit Cup for at least 60 minutes.

Preheat oven at 200°C (180°C fan, Gas 6)

Lightly oil the Swiss roll tin (we used 23 x 33 cm/ 9 x 13in) and line with a sheet of non-stick baking paper.

Whisk the egg whites in a large bowl until you form stiff peaks, then start to add the sugar, one teaspoon at a time until you have a glossy mixture. Just before you are done whisking, add the cornflour until completely mixed in. (If you’re brave, tip the bowl over your head, just to make sure the mixture is stiff enough!)

Spoon your meringue into the tin and gently smooth to ensure an even layer.

Sprinkle the almonds over your mixture.

Pop in the oven for 10 minutes until the top has a light golden colour.

Reduce the heat to 160°C (140°C fan, Gas 3), and continue baking for around 10 minutes or until the meringue is firm to touch.

Put a tea cloth on to the work surface and cover with a sheet of nonstick baking paper then you can turn out your meringue.

Remove the baking paper from the bottom of the meringue and let it cool for 15 minutes or so.

Whip your cream while the meringue cools.

Spread your cream evenly over the meringue and scatter over your deliciously soaked strawberries.

Blend the fruit together for your sauce, then lightly pour over your meringue.

Using the lining paper to help, gently roll your meringue (length ways) until you have a beautiful rolled roulade.

Pop in the fridge for 20 minutes just to set the cream a little before eating.

Before serving lightly dust with icing sugar and pour over more sauce to taste.


Ableforth’s GBBO 2018

COMPETITION TERMS

THE PROMOTER

The Promoter is Ableforth’s. Just so you know, our legal name is Atom Supplies Limited. We are a company registered and incorporated in England and Wales with the company register number 03193057 and having its registered office at Unit 1 Ton Business Park, 2-8 Morley Road, Tonbridge, Kent, TN9 1RA, United Kingdom.


ARE YOU ELIGIBLE?

  1. The Ableforth’s GBBO 2018 competition (the Competition) is only open to private individuals who are 18 years old or older and residents in the United Kingdom (each being an Entrant). Ineligible entries (howsoever received) will be discarded.

  2. The Competition is not open to any employees of Atom Supplies Limited or any of its associated companies (including Ableforth’s), their families or friends.


HOW TO ENTER

  1. The Competition Period shall commence at 20:15:00 pm on 18 September 2018 and end at 23:59:59 pm on 27 September 2018.

  2. Entrants will be automatically entered into the Competition if they comment on the designated Ableforth’s Facebook and Instagram posts (Ableforth’s Facebook or Ableforth’s Instagram) about “who they would like to share the hamper with” within the Competition Period (each a Qualifying Entry).

  3. By submitting a Qualifying Entry, you are agreeing to be bound by these terms and conditions.

  4. Only one entry per person is allowed in the Competition.

  5. No purchase is necessary, and no payment is required to participate in the Competition.


HOW TO WIN

  1. Winners (each a Winner) will be selected at random from all Qualifying Entries by Ableforth's in Ableforth’s absolute discretion. The selection made will be final and no correspondence or discussion will be entered into.


WHAT IS THE PRIZE?

  1. Each Winner will win a Summer Fruit Cup Hamper consisting of the following goodies (the Prize):

    • bottle of 50cl Summer Fruit Cup;

    • bottle of 200ml Prosecco;

    • bottle of 200ml Soda;

    • bottle of 200ml Lemonade; and

    • bottle of 200ml Ginger Ale.

  2. There are 10 prizes available in total and 10 winners (5 winners chosen from Qualifying Entries submitted via Facebook and 5 winners chosen from Qualifying Entries submitted via Instagram). All prizes include packaging and carriage to any address within the United Kingdom.

  3. The Prize is provided by Ableforth’s, and cannot be exchanged for any equivalent cash value or for other items. The Prize is not negotiable or transferable.

  4. The Prize is strictly non-transferable, not negotiable and no cash alternative shall be available.


WINNER ANNOUNCEMENT AND HOW TO CLAIM THE PRIZE

  1. The names of the Winners will be announced on Instagram and Facebook as soon as practicable after the end of the Competition Period.

  2. Ableforth’s will make reasonable efforts to contact the Winners on the date of the announcement by replying to the relevant Qualifying Entry on social media and in any event no later than 5 October 2018. Upon receiving a reply from the Promoter, the Winners must respond to the Promoter by sending their contact details (name and email address), to the Promoter via private message on the relevant social media channel. If such response by a Winner is not received by the Promoter within 7 days of the Promoter replying to the relevant Qualifying Entry, Ableforth's reserves the right to offer the Prize to another eligible Entrant. Ableforth’s cannot accept any responsibility if a Winner is unable to take up the Prize or respond within the time limit as set out above for any reason.

  3. In order to redeem the Prize, the Winners acknowledge and agree that they will be required to provide further details in order for Ableforth’s to fulfil the Prize, these will include but are not limited to proof of legal drinking age and the Winner’s delivery address.

  4. In order to accept the Prize, the Winners shall be required to agree that we can use his or her name and county, state or region of residence (as applicable) when announcing the Winners of the competition and for other reasonable and related promotional purposes (nothing sinister, and we won’t sell the Winners’ or any other entrants’ details to anybody else – we promise). Ableforth's may contact the Winners for feedback in respect of the Competition and/or Prize and may use any feedback provided when announcing the results and promoting the Competition or subsequent competitions.

  5. Ableforth's will send the name and county of the Winners to anyone who writes within one month after the end of the Competition Period requesting details of the Winners and who encloses a self-addressed envelope to the address set out above or sends an email to hi@ableforths.com.


LIMITATION OF LIABILITY

  1. We shall not be responsible for any entries which are incorrectly submitted or which are not publicly visible or are removed from Instagram or Facebook for any reasons before the end of the Competition.

  2. Insofar as is permitted by law, the Promoter, its agents, employees, and/or representatives shall in no circumstances be responsible or liable to compensate the Winners or any Entrant for any loss, damage, personal injury or death whatsoever and howsoever caused, whether in contract, tort (including negligence), breach of statutory duty, or otherwise, for any direct, indirect or consequential losses arising out of or in connection with or as a result of the Winners taking up the Prize or any failure or delays in taking up the Prize, except where it is caused by the negligence of the Promoter, its agents, employees, and/or authorised representatives. Entrants' statutory rights are not affected.


ENTRY CONTENT, OWNERSHIP AND INTELLECTUAL PROPERTY RIGHTS

  1. Let’s be sensible, people. By commenting on our website and/or on social channels which we are running the Competition on, you agree to only post comments that comply with our Acceptable Use Policy. Any post which depicts, describes, encourages, endorses or normalises the excessive consumption of alcohol, the consumption of alcohol by those under the age of 25, anti-social behaviour (including any criminal activity) or irresponsible drinking (including rapid drinking), which links the consumption of alcohol with popularity or other social success, bravado, technical skill, good fortune, the operation of vehicles or other machinery or therapeutic benefits, or which depicts the consumption of alcohol whilst potentially dangerous activities are being undertaken will be disqualified.

  2. Entrants warrant and undertake that they own all rights (including, without limitation, intellectual property rights) in any image and/or text post with which they enter the Competition. As between each Entrant and Ableforth's, Ableforth's shall own all rights (including, without limitation, intellectual property rights) in any image and/or text post which is entered into the Competition. Entrants waive all moral rights in the image, video or text to which they are or become entitled under Chapter IV of the Copyright, Designs and Patents Act 1988 (or any similar right or entitlement anywhere in the world).


DATA PROTECTION

  1. Ableforth’s is committed to protecting your privacy, in particular in compliance with the GDPR. Ableforth’s will only process your personal information as set out in Ableforth’s Privacy Policy (as amended from time to time), a current copy of which is available at: https://www.ableforths.com/privacy-policy.

  2. By entering into the Competition and claiming the Prize, the Entrants and Winners are accepting and consenting to the terms of Ableforth’s Privacy Policy and to the way Ableforth’s processes their personal information.

GENERAL

  1. Ableforth’s reserves the right to hold void, suspend, cancel or amend the Competition where it becomes necessary to do so. If there is any reason to believe that there has been a breach of these terms or any attempt to circumvent or to frustrate them, Ableforth’s may, in our sole discretion, exclude any person from participating in the Competition.

  2. These terms shall be governed by English law, and the parties submit to the non-exclusive jurisdiction of the courts of England and Wales.

Copyright in these terms belongs exclusively to Atom Supplies Limited.

All rights (including moral rights) are asserted and reserved.













Ableforth's Cherry Brandy Buns

Bread week and Cherry Brandy…what’s not to love?

Cherrybrandy1.jpg

Now that we’re in week three of The Great British Bake Off, it probably comes as no surprise that we enjoy sweet treats, especially when they’re infused with our range of spirits. And this week is no exception - for Bread Week we’ve baked a batch of Belgian buns…but with a Cherry Brandy shaped twist.

Adding Cherry Brandy really is the um, cherry on top of the cake (or bun, if you will). Sure, you could have regular icing, but would it be as flavoursome? Probably not. Adding the Cherry Brandy makes the classic Belgian bun the grown-up iced treat you probably didn’t know you needed or wanted…until now.

In the spirit of sharing, we baked these and brought them in to Ableforth’s HQ, and they were wolfed down so quickly there was barely time to boil the kettle to make a nice ol’ cup of tea to accompany.

So, without further ado we present to you our Cherry Brandy Bun recipe. We’d recommend making at least three batches of these, because you will have to share. (And eat some for yourself to “test” them…)

Ingredients

Buns

  • 90ml whole fat milk

  • 1tsp of dry active yeast

  • 225g strong white flour

  • 1/2 tsp salt

  • 25g unsalted butter

  • 50g caster sugar

  • 1 medium egg

Filling

  • 2 tablespoons of cherry jam

  • 1 large handful of raisins

  • 1 large handful of dried cherries

  • 4 tsp of Ableforth’s Cherry Brandy

Icing

  • 3/4 tablespoons of icing sugar

  • Cherry Brandy to taste

  • 1 glacé cherry per bun

Method

Warm the milk to hand hot in the microwave (around 20 seconds).

Add a pinch of sugar and the fast acting yeast.

Leave this for around 20 minutes you will see the yeast working.

In a bowl mix the flour and salt.

Cube up the butter and then rub in using your fingers to make a breadcrumb consistency.

Stir the sugar into the dry ingredients.

In the centre of the bowl make a depression and add the egg and the yeast/milk mix.

Gradually mix in the flour from around the edge to make a soft dough - if it's too dry then add some more milk to the mix but make sure it is at least room temperature.

Turn out the dough onto a lightly floured surface.

Knead for around 5 minutes until it's smooth and elastic.

Put it in a clean bowl and cover with a dish towel for around 2 hours - make sure it's in a warm location otherwise the dough will take much longer to double in size.

While you wait, mix 4 teaspoons of your Ableforth’s Cherry Brandy in to your jam.

Once the dough has doubled in size knead again for approximately 2 minutes and then roll out.

Spread with the Cherry Brandy jam and then sprinkle on the handfuls of raisins.

Roll up the dough to along the thick end similar to how you would roll a Swiss roll.

Cut into pieces about 3cm thick (this can get a bit messy!)

Place on a greased baking tray and leave for the second rise for around 30 minutes again make sure it's in a warm place.

Pre-heat the oven at 200C (180c in a fan oven) and bake the buns until golden brown. (about 15 minutes - N.B the time between perfect and burnt is very small)

Mix the icing sugar with enough cherry brandy to make a smooth paste which can be spooned onto the buns.

Remove the buns once cooked and place on a wire rack to cool down.

Once they have cooled add the icing and place a cherry on the top.


Rumbullion! And Ginger Traybake With Lime Buttercream Frosting

On your marks, get set...rum!

Rumbulliontraybakeoutside.jpg

It’s week two of the Great British Bake Off and that means it’s...CAKE WEEK. This week, the bakers in the famous tent will be creating traybakes as one of their tasks, so we took on the challenge ourselves, and have come up with recipe we think you’ll like.

This cake is not only really easy to make, it’s also absolutely rum-tastic. (As in, it’s filled with lovely Rumbullion!* And it’s also pretty tasty). Made with rum and ginger with a lime buttercream frosting, it’s spicy, zesty and all-round delicious. We’ve eaten quite a bit of it in the name of research**, so we can confirm it’s nice. But if you don’t believe us then we’re happy to have another slice...

Plus, the great thing about a traybake is it’s a real crowd pleaser, so if you need to impress at a birthday or make office friends, just throw together this booze-filled bake and you’ll be the star baker in no time.

*We should point out that this recipe has a fair bit of Rumbullion! in, but you could use less - adjust according to your taste requirements (and your audience!)

** Research or greed…

Serves 20

Ingredients

Cake

  • 4 large eggs
  • 225g margarine, softened
  • 175g light muscovado sugar
  • 200g  black treacle
  • 300g self-raising flour
  • 2 tsp baking powder
  • 1 tsp ground mixed spice
  • 1 tsp ground allspice
  • 100ml Rumbullion! (Add more or less as required)
  • 3 pieces stem ginger, roughly chopped

Frosting

  • 150g unsalted butter, softened
  • 475g icing sugar
  • 2 tbsp Rumbullion!
  • Juice of 2 1/2 limes
  • Lime zest to decorate

Method

Grease your tin (we used a 13”x 9” roasting tin for this) and line with parchment paper.

Preheat the oven to 160c or gas mark 3.

Measure all of your cake ingredients apart from the Rumbullion! and add them to a mixing bowl. An electric mixer is best, or you can mix by hand if preferred.

Mix for around a minute, then slowly add your rum. Continue to mix for another minute, or until the mixture is smooth.

Pour your mixture into your tin and level out. Then put in the oven and bake for 30-40 minutes.

While the traybake is in the oven, make your frosting. To do this, grate your limes and put the zest aside. Then combine the butter, icing sugar, lime juice and rum in a mixer for around two minutes. Put put in a bowl and refrigerate for half an hour.

Once your sponge has cooled and your frosting is set, spread the frosting on top, sprinkle the lime zest over, slice up and enjoy!

Bathtub Gin & Tonic Cheesecake Recipe

Celebrate the return of The Great British Bake Off with this delicious gin-infused cheesecake creation

Bathtub Cheesecake - Tredwells.jpg

We love The Great British Bake Off, we love cheesecake and we love gin. So what could be better than celebrating the beginning of 2018’s GBBO season with a tasty gin-infused treat?

The new series of Bake Off kicks off with biscuit week, so this crumbly, creamy, zesty cheesecake is the perfect way to get your biscuit and booze fix in one.

While we’d normally serve our Bathtub Gin with a wedge of orange, for this recipe we’ve instilled the help of orange’s citrus cousins lemon and lime too. The result? A zippy, fresh and velvety dessert with a delicious gin hit. Oh, and there’s no actual baking involved, which might not earn you a Paul Hollywood handshake, but it’ll definitely be a showstopper...

Makes 6 individual cheesecakes

Ingredients

Biscuit base

250g biscuits (digestives or oaty biscuits work well)

80g unsalted butter

Filling

560g cream cheese

500g mascarpone

80g caster sugar

1 lime juice & zest

1 lemon juice & zest

4 tbsp Bathtub Gin

4 tbsp premium tonic water

Gin & tonic topping

6 gelatine leaves

1 lemon juice

1 lime juice

½ orange juice

100g caster sugar

4 tbsp Bathtub Gin

300ml premium tonic water

Method

Blitz the biscuits in a food processor until they’re a fine crumb. Add the melted butter and mix together.

Press the mixture into your bases, then refrigerate until needed.

Next, put the cream cheese, mascarpone, sugar, lemon and lime zests and juices, gin and tonic into a mixing bowl and use an electric mixer to mix together until smooth.

Spoon over the chilled biscuit base and ensure each cheesecake is level. Put back in the refrigerator and leave to chill for two hours.

For the top layer, place the gelatine leaves in a bowl of cold water to soak for five minutes.

While they’re softening, put the lemon, lime and orange juice into a saucepan and heat on medium. Add in the sugar and stir to dissolve. This should form a citrus syrup.

Once the gelatine has softened, squeeze the water from the leaves and add them to the citrus syrup until dissolved.

Add the gin and tonic, whisk and then pour over your cheesecake.

Continue to chill in the refrigerator for four hours, or until set.

Garnish with lemon slices and enjoy!

We Took Home Three Top Awards From The Gin Masters 2018

Our Bathtub Gin - Navy-Strength came top of two categories and our Sloe Gin was also named a master medal winner

We’re incredibly pleased to announce another series of exciting awards for Ableforth’s, this time from the Gin Masters 2018.

The awards recognise exceptional expressions, and Ableforth’s Bathtub Gin-Navy-Strength certainly proved to be just that by coming top of both the Contemporary and Navy Strength categories, with judges commenting on the drink’s ‘delicious nose’ and ‘oaky, vanilla’ profile.

The Sloe Gin was also a hit, winning a master medal in...you guessed it, the Sloe Gin category, where judges were impressed with its ‘tannin and fruit balance, which added another layer to the drink’.

Ableforths awards.jpg

What a terrific haul! But don’t go anywhere just yet, because that’s not the end of this winning streak! Gold medals were awarded to Bathtub Gin – Cask-Aged, Navy-Strength in the Navy Strength category, while Bathtub Gin picked up shiny gold medals in both the Contemporary and Super Premium categories.

Ahh gin, lovely lovely gin. And lovely awards. What lovely news.


 

We Took Home Two Top Titles From The World Drinks Awards

Our Rumbullion! XO 15 Years Old and Bathtub Gin – Sloe Gin were named World’s Best Spiced Rum and World’s Best Gin Liqueur at the World Drinks Awards 2018!

We're once again very excited to share the news of our tasty tipples claiming big awards. This time, at the World Drinks Awards 2018, Rumbullion! XO 15 Years Old was named World's Best Spiced Rum (again - it won this title back in 2017 and 2015 too!), while Bathtub Gin - Sloe Gin was named World's Best Gin Liqueur!

sloexo-small.jpg

Alongside the awards, the judged noted that Rumbullion! XO 15 Years Old was "Very well balanced," and praised the "...Oak and cloves on the palate with caramel and fruit notes." Meanwhile, they also deemed Bathtub Gin - Sloe Gin to be "Very tasty," and went on to mention "...Complex start with spice notes on the nose. Bright, powerful and wonderful take on sloe gin. Gentle middle with soft, short finish."

We're always incredibly proud of how well our drinks are received, probably in a similar way that a parent bird is proud of its baby bird for flying out of the nest for the first time instead of just sitting around and making a terrible racket. The only difference is we don't have feathers. Cheers!

Ableforth’s: Bathtub Gin Bath Products!

Ableforth’s branches out and builds upon its award-winning brand with a range of incredible Bathtub Gin Bath Products.

UPDATE@ It shouldn't be too big of a surprise to find out that this was our April Fool's gag! We'll be sticking to creating delicious spirits... For now...

Supplying the world with accomplished spirits is what we do at Ableforth’s. We’re committed to bringing happiness to people with moments of discernment, as our incredible selection of terrific tipples has demonstrated, from Bathtub Gin to Rumbullion! spiced rum, Summer Fruit Cup and beyond. After years of delectable success and satisfaction in equal measure in spirits, we’ve decided to expand our portfolio and branch out into Bathtub Gin Bath Products.

Having a moment alone to stop and relax is vital in this hectic world. We all know the pleasure to be gained when you take the time to melt away the stresses of the day. We’ve taken pride in providing this indulgent moment in the form of a perfect G&T. Now, Ableforth’s has curated a revitalising range of bath and body products, from the essentials to the luxurious.

Introducing Ableforth’s: Bathtub Gin Bath Products!

Bath Tub Bubble Bath Bottle.jpg

Coinciding with the launch of our new Cornucopian Bathtub motif, the range is inspired by the botanicals and methods used to craft the award-winning Bathtub Gin. Juniper, coriander, cassia, orange peel, cloves and cardamom are the inspiration for every product, meticulously re-worked for the utmost in relaxation.

You may recognise the picture above, but look again. What you’re actually seeing is our new Bathtub Gin Bubble Bath – a rich, deeply soothing  product, perfect to help you unwind after a long day. Based on the classic gin, this indulgent treat utilises the complex aromas of juniper, cassia and cardamom to create a new, inviting style of bubble bath. Bathtub Gin Bubble Bath is also complemented with a Sloe Gin version to invigorate your senses and leave you feeling almond fresh.

Bath Bomb.jpg

Ableforth’s understands that modern gin sippers like to bathe with style. What better way to make the most of your dip than with a Bathtub Gin Buzzing Bath Bomb? The Orange Pomander Bath Bomb, inspired by the orange peel and clove botanicals central to Bathtub Gin’s incredible taste, is a product with dual purpose. Its deep amber tones help curate a calming atmosphere, while the fizzing cloves add more spice to your life.

If that’s not up your street, try the Aromatic Coriander Infused Bath Salts. The rich spice of the coriander is proven to be inspiringly uplifting, adding an invigorating kick to every bath, while the traditional salts help melt away any aches and pains.

Cassia Stick Loofer.jpg

Ableforth’s has also created a wonderful Bathtub Gin Soap for the traditionalists, lovingly embedded with fragrant cardamom seeds, as well as the Navy Strength Damp Gunpowder Exfoliating Scrub, which is sure to leave you with sparkling, radiant skin (please don’t smoke and shower while using this product, the Navy Strength Gin in the scrub remains an ignition hazard). You can also give yourself the thorough foot care you deserve with the specially engineered Clove Foot File, or get to every alcove of your body (or nooks and crannies, if you will) with the Cassia Stick Loofah (complete with signature Bathtub Gin twine!).

Rubber Duck.jpg

Wrapped, strung and wax-sealed by hand, Bathtub Gin Bath Products are ready to deliver unparalleled fresh skin and luxurious, relaxing bath times that will leave you feeling replenished and recharged!

With Bathtub Gin Bath Products, Ableforth’s fans will be able to seamlessly blend their love for incredible gin with their bath time rituals. Ableforth’s: Bathtub Gin Bath Products are made with heart, soul and, most of the time, a shower cap. We’ve conquered the bar – now we’re going to conquer your bathroom.

You can purchase all of the above from our website as usual. To celebrate the launch, Bathtub Gin fans can tweet @Ableforth’s using the hashtag #BATHISBEST to receive a personal discount code that will give you 20% off your first purchase (expires midday).

Bring on bathtime.

Disclaimer: Please Don’t Drink And Bathe. #BatheResponsibly.

We understand that our Bath Products look just as good as their alcoholic counterparts, so our expert team went to great lengths to ensure the whole range is, entirely safe for consumption - just in case you did get them mixed up. But they still carry a warning - they are simply never going to taste as good as our the original Bathtub Gin spirits bottlings!