3 Easy Ginarita Cocktail Recipes
One gin, three very different serves. Discover three easy Ginarita cocktails — from zesty lemon and garden-fresh herbs to a sparkling Prosecco spritz. Limoncello meets gin, with plenty of room to make it your own.
From age 8 until the day I joined the Air Force, Sunday dinner was the most looked-forward-to day of my week — and this lemon chicken, snow peas, and roast potatoes served with a Conrad’s Ginrita Spritz is exactly the kind of meal that brings that feeling back.
I didn’t fully understand what we were doing back then. I just knew I never wanted to miss it.
What Sunday dinner gave us was something increasingly hard to find: uninterrupted time together. You talked about what happened during the week, heard the stories you might otherwise have missed, laughed, debated, and simply enjoyed one another’s company. That weekly ritual was the fixed point in a week that could otherwise blur past.
The food brings everyone to the table. The conversation is the real reason to stay.
I know modern life makes this feel difficult. Schedules are packed, energy is limited. But the tradition is far simpler to revive than most people assume — and I’ll show you exactly how.
There’s no shortage of options — pot roast, pasta bakes, slow-cooked lamb, whole roasted fish. The best choice is always the one you’ll actually make on a tired Sunday afternoon.
This lemon chicken, snow peas, and roast potatoes menu has become my most reliable Sunday dinner because it delivers every time without demanding much from me. It’s generous without being fussy, fresh but deeply satisfying. And it takes about 1.5 hours start to finish, with the oven doing the heavy lifting for most of that.
It works for four people around a kitchen table as easily as it works for eight at a proper dinner. The simplicity is the point.
Serves: 4 | Total time: ~1.5 hours
Let the oven do most of the work and only think about the greens in the final stretch. This approach means you’re relaxed when guests sit down — not rattled.
The secret to stress-free coordination is to work backwards from when you want to sit down.
1. Prepare the chicken first (15 minutes before the oven) Make your lemon, butter, garlic, and olive oil mixture. Work it under the skin and rub the rest over the surface. While the chicken rests, peel and roughly chop the potatoes.
2. Arrange potatoes around the chicken Place them directly in the roasting pan so they cook in the lemon, garlic, and chicken juices. This is where they develop their flavour.
3. Roast together for 1¼ hours At the 30-minute mark, turn the potatoes so they colour evenly on all sides. Then largely forget about them.
4. Prep the snow peas — then set them aside Trim them and leave them alone. They play no part in the timing until the very end.
5. Ten minutes before the chicken comes out — boil water Snow peas need only a very quick cook. By the time they’re bright green and just tender, the chicken has had a few minutes to rest and everything arrives at the table hot.
6: Rest and serve Remove the chicken from the oven and rest for 5 minutes. Plate everything together hot. Pour a Conrad’s Ginrita Spritz over ice, sit down, and stay a while.
For more pairing ideas from Conrad Distillery, the grilled prawns and Greek feta pairing is a summer favourite worth bookmarking — as is this seared lamb rump with tomato and vodka comfit for when you want something different on the Sunday table.
Most people reach for a white wine with lemon chicken — and I understand why. But for this particular meal, there’s a better answer.
I first encountered lemon chicken in a small place in southern Italy — simple, generous food where the freshness of the lemon was the whole point. That meal stayed with me for years. When we created the Ginrita Spritz at Conrad Distillery, pairing it with lemon chicken felt completely natural.
The bright citrus in Ginrita echoes the lemon in the chicken without overpowering it. The Prosecco and sparkling water bring freshness and acidity that cut through the richness of roasted chicken and potatoes in a way a heavier white wine doesn’t. A richer wine competes with the meal. A sweeter spritz fights the lemon. The Ginrita Spritz lifts it.
What I love about this pairing is the feedback loop it creates: the food makes you want another sip, the spritz makes you want another bite. That’s exactly what a good pairing should do.
If you want to understand more about how we approach flavour and botanical balance at Conrad Distillery, the story behind our gin and why juniper selection matters so much is worth a read.
Setting expectations too high is what stops people before they even start.
Sunday dinner doesn’t need matching plates, three perfectly timed courses, or restaurant-level presentation. The moment it becomes another obligation to get right, we’ve missed the point entirely. I’ve watched people abandon the tradition not because they failed, but because they made it harder than it needed to be.
Keep it simple so it stays sustainable. The people around your table will remember how the afternoon felt — not whether the potatoes were perfectly golden. Pick a Sunday. That’s genuinely all it takes.
The effort here is genuinely small. An hour and a half, one roasting pan, and a handful of ingredients. What you get in return is a table full of people with nowhere else to be — and that’s worth far more than the time it costs.
Pick a Sunday. Get the chicken in the oven. Let the afternoon take care of itself.
When you’re ready to explore more Sunday dinner ideas or the full range of Conrad Distillery pairings, visit the Conrad Distillery recipe and blog collection for more ideas worth making time for.
One gin, three very different serves. Discover three easy Ginarita cocktails — from zesty lemon and garden-fresh herbs to a sparkling Prosecco spritz. Limoncello meets gin, with plenty of room to make it your own.
Spring has arrived at Conrad Distillery, and so has our next delicious challenge. The Limoncello formula is finally perfected, Ginritta is getting dangerously close to release, and there’s just one small problem standing in our way — a few hundred lemons that need peeling.