Blessed be the Great British Bake Off and all the office cakery it inspires.

But as much as we love Berry’s buns and Hollywood’s hotcakes (and we do), sometimes it’s like there’s just something missing. And that something, it turns out, is gin.

Now the folks at Portobello Road Gin (yep, that’ll be the team behind upcoming four-floor gin hotel The Ginstitute) have gone one step further than dodgy tonic-flavoured buttercream and created three GBBO-inspired gin cocktails.

What’s more, they’ve given us the recipes so you can knock up a showstopper Tipsy Trifle, a Marzipina Colada or a Gingerbread Man Gin Julep for yourself. Simply scroll down for an ideal way to impress as a hostess, end a dinner party with something more interesting for pudding or, of course, just indulge while slumped in front of the telly in your ‘I’ve just finished work and I’m not leaving the house again’ slob gear.

Read more: 51 awesome ways to indulge your love of gin around the UK

Also perfect for a Bake Off drinking game. Soggy bottom? Drink. Prolonged oven stare? Drink. Cake rushed to freezer panic, tears of joy and/or pain, allusion to Mary having a booze? Drink, drink, drink.

(Responsibly, of course. Nobody wants a disapproving glare from Paul.)

Ingredients:

50ml Portobello Road Gin
5ml pain d’epice syrup
Handful of mint
Small gingerbread man
Dusting of icing sugar (optional)

Method:

Rub a fistful of mint around the inside of a chef's measuring cup with the back of a wooden spoon – the aim is to coat the inside of the cup with the oils and aromas from the mint. Once the mint is thoroughly bruised and the cup completely coated, discard the mint.

Fill the cup about halfway with cracked ice. Add the gin and the syrup and stir.

Top the cup with a heap of crushed ice and deck with mint. Dust the whole thing with icing sugar to give it a ‘Paul Hollywood, silver fox’ lustre.

Finally, add a gingerbread man to garnish.

Ingredients (serves two):

25ml Portobello Road Gin
25ml amaretto
25ml Cherry Heering liqueur
50ml single cream
50ml almond milk
One egg white
Hundreds and thousands
Fondant icing flowers

Method:

Combine all the ingredients in a blender with a heaped scoop of cracked ice. Blend for a minute or so then pour into a bowl (a crème brûlée ramekin or similar should do the trick).

Leave to stand for five minutes in the fridge then dust with hundreds and thousands and top with an icing rose and present with two straws.

Ingredients:

50ml Portobello Road Gin
25ml Coco Lopez coconut cream
Handful of fresh pineapple slices
Sugar cube-sized lump of marzipan

Method:

In a blender, combine all of the ingredients with a small scoop of crushed ice. Blend until evenly mixed and pour into a coconut shell or coconut tiki mug.

Garnish with pineapple leaves and serve with a straw.

Read more: 21 gin cocktail recipes to make at home

Images: Portobello Road Gin