We’re all about Manchester at Didsbury Gin. It’s where we started and is at the heart of everything we do. So, to celebrate this, we’re relaunching our beloved Manchester Tart gin. We decided that a limited run wasn’t enough, so now it’s coming back for good.

To make this relaunch extra special, we’ll be donating £5 from each sale to EMERGE 3Rs, registered charity: 1132944, who are proud to work in partnership with surplus food redistribution organisations. 

EMERGE 3Rs help redistribute food within the community to those most in need. Each bottle sold will provide up to 20 meals to charities supporting those in need in Greater Manchester.

Manchester Tart is a traditional baked tart filled with raspberry jam and vanilla custard then topped with flakes of coconut, a maraschino cherry. We can’t forget the controversial addition of a thin layer of rum-glazed bananas. As a staple on school dinner menus for a long time, Manchester natives will know this taste very well. 

This modern version is actually a variation of the original recipe of ‘Manchester pudding’ which can be traced as far back as 19^th century, first recorded in a book about household management by Victorian writer Mrs Isabella Beeton. Robinson’s Bakers of Failsworth now advertise themselves as the home of this popular treat. 

We’ve taken these nostalgic flavours and infused them into our original liquid for an exciting addition to our range of bright, vibrant & zesty gins. 

You’ll Need:

50ml Manchester Tart Didsbury Gin 

25ml dry vermouth

1 egg white

15ml lemon juice

15ml raspberry syrup or raspberry jam

3 raspberries on a cocktail stick to garnish

Method:

Add all ingredients to a shaker and dry shake (no ice) to break up the egg and ensure it’s mixed in.

Add ice and shake for 30 seconds to chill the cocktail.

Strain into a chilled cocktail glass. 

Garnish with three speared raspberries.

Don’t forget to share your creations with us on Instagram @didsbury_gin and twitter @didsburygin with the hashtag #DGatHome.