A food-loving husband and wife team have given up their jobs and sold their home to create the world's first lassi-flavoured gin.

The couple infuse the iconic Indian drink with the quintessentially British spirit themselves out of a hi-tec distillery in their home town of Wolverhampton.

Crazy Gin is the result of Bruce and Paramjit Nagra's dream and mission to create an alcoholic drink that best reflects and celebrates their British-Asian identity.

The exotic drink is the world's first clear lassi and cleverly combines the traditional yoghurt-based Punjabi thirst quencher lassi with quintessential British gin.

 It's been a labour of love for the couple who distill their own gin and flavourings after teaching themselves the process when a supplier pulled out.

Now the pair produce about 200 bottles a week supplying their unique product to high-end stores like Harvey Nichols as well as Michelin-rated restaurants like the Cinnamon Club in London.

Celebrity chefs like Sat Bains and Atul Kochhar have raved about Crazy Gin on social media while hip-hop and grime artist  Tinie Tempah  looked up the couple to provide drinks for the launch of his clothing range. "It's about expressing our Indian and British heritage through an drink, " said 40-year-old Bruce.

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Lat year the couple supplied specially labelled drinks for Liverpool FC legend Ian Rush's Legends of Sport award celebration.

#nohumpdayhere . Here at the #CrazyGinDistillery each day is about fun and new experiences so we wanted to show the customised label we made for the Legend @ian_rush9 for his @legendsofsport award on #GoodFriday . When we received a call by his team to create something special for him, immediately we wanted to recreate the famous #RushieTash . We believe that the customer experience is sometimes forgotten about and we always make sure that we try to exceed the customers expectations . Also what a great post following the mighty @liverpoolfc making it to the #ChampionsLeague semi finals ⚽ . Please get in touch if you want to discuss any collaborations . #thecrazysingh #thecrazykaur #thecrazysinghmovement #IanRush #Rushie #Tosh #LFC #Liverpoolfc #Liverpoollegend #BritishIndian #Lassigin #KOP #KopEnd #Anfield #Liverpool #Ginoclock #Ginstagram @mosalah22 @roberto_firmino @sadiomaneofficiel @alexoxchamberlain @virgilvandijk Image may contain: 2 people, people smiling, glasses and beard

"It all began one tipsy Friday night when I started talking about our passion for food and how the trend is towards fusing Indian and British flavours.

"We began to reminisce about the foods of our childhood, which was always an eclectic mix of Indian and British cultures. Recipes like spicy baked beans with onions and butter or a spam curry.

"So we wondered why had there been no similar attempts with a drink."

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Paramjit, 39, added: "As the night wore on we thought how can we push the boundaries and decided we wanted to create a British-Indian alcoholic drink because it reflected our joint heritage and had never been done before."

The couple moved fast and soon settled on gin as the most suitable alcohol base for their idea.

"My only experience with gin was drunk nights at Uni but we discovered it was the best alcohol to use as base for a yoghurt-based drink like lassi," said Bruce.

"People were telling us its impossible to distill alcohol and lassi but we eventually found someone who had created a cream gin."

The couple tried eight different versions before opting for the sub-continental holy trinity ingredients of black pepper, coriander  and turmeric, with yoghurt and black cumin and pomegranate for sweetness along with clarified butter or ghee.

"My mom said we were crazy but that just gave us motive to prove everyone wrong and provided the inspiration for the name Crazy Gin."

Within months the striking dark bottles were on the shelves at Harvey Nichols while star Indian chefs like Sat Bains and Vineet Bhatia sang its praises on social media.

But it all came to a grinding halt when the distillers said they could no longer make the drink and gave the stunned couple just six weeks to find an alternative.

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Undeterred Bruce and Paramjit decided to go it alone and found another drinks maker who helped refine the distilling process even further to create an evensmoother and more satisfying gin.  They invested thousands of pounds on hi-tec distilling equipment like a rotary evaporator used by the pharmaceutical industry.

"I watched the process very closely and it didn't take me too long to learn how to distill gin by myself," said Bruce.

"The trick was to add the ingredients one by one and it not only saved us money but made sure every bottle had a consistent and smooth taste."

Crazy Gin is vacuum-distilled to enhance the flavours of the lassi with the fragrant spices of classic gin botanicals like juniper berries.

The spices are macerated in a Neutral Grain Spirit for 48 hours, filtered and then distilled under vacuum at 40 degrees celsius using the rotary evaporator.

To fund their dream the couple gave up their jobs as a buildings manager and Met police projects manager and sold their home in London to move in with Bruce's mum in Wolverhampton.

"People said we were crazy but we had literally gone all in with this venture and were adamant that it would be a success," he said.

Over the next ten months the couple continued to refine the process themselves and used their cutting edge equipment to create super-concentrated alcoholic.