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How to blend meat with gin

Have you ever blended meat with gin? If you want to give your cut of meat a unique flavour, all you have to do is use BUGIN gin and its botanicals complementary to those used in cooking. Find how!

Bugin il gin torinese creato per la carne e gli abbinamenti in cucina e il food pairing


Let's choose the ingredients!

- 500 g meat of your choice (e.g. chicken, pork or beef), cut into pieces

- 2 tablespoons of olive oil

- Salt and Pepper To Taste.

- 1 onion, finely chopped

- 2 cloves of garlic, chopped

-1/2 cup BUGIN gin

- Aromatic herbs to taste (rosemary, thyme, bay leaves, etc.)

Let's go!

• Before starting, prepare all the ingredients and cut the meat into pieces if necessary.

• In a large skillet, heat the olive oil over medium heat.

• Add the cut meat and brown on all sides until it acquires a golden colour. Add salt and pepper to your taste.

• Add the chopped onion and garlic to the meat and cook for a few minutes until translucent.

• Pour BUGIN gin into the pan. Be careful, as gin may cause flare-ups. You can also tilt the pan away from the flame as you add the gin to prevent it from catching fire.

• Let the gin evaporate, stirring the meat occasionally. This process should take a few minutes, during which the gin will give the meat a unique flavour.

• Add your chosen herbs, such as rosemary or thyme, to add additional depth of flavor. Continue cooking until the meat is cooked to your liking.

• Serve the meat blended with BUGIN gin when it is hot, perhaps accompanying it with side dishes of your choice.

This recipe can be adapted based on your personal preferences and the type of meat you are using. Enjoy your meal!

Bugin il gin torinese creato per la carne e gli abbinamenti in cucina e il food pairing. Cocktail rub per insaporire pesce, carne, frutta e verdura

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