Christmas Pudding GIN Recipe


Well hello there GIN fans.

Jason & I (Jo) hosted our first GIN infusion and Cheese night last night at La Cave a Fromage in Brighton.

'What's a GIN infusion?' I hear you say... well basically it's flavouring GIN with fruits, botanical's and other such things. It's a great way of being creative and impressing other GIN lovers in your life.

One of the better known GIN infusions is Sloe GIN. a finished London Dry GIN is infused with fresh sloe berries for a period of time until the desired flavour is achieved.

So with all things GIN in mind and some spare time on my hands I decided to get creative in our GIN kitchen.

Last night we served 3 GIN infusions the most popular by far was the Christmas Pudding GIN. 

After many requests I said I'd pop this recipe up here today :)

It's a quick infusion so perfect for this time of year... impress your people with the finest Christmas GIN!


  • 70cl bottle of London Dry GIN (cheapest one is fine)
  • 300g dried mixed fruit
  • 75g caster sugar
  • 2 cinnamon sticks
  • 2 tsp ground mixed spice
  • 1/2 whole nutmeg, grated
  • Pealed zest from 1 orange
  • 6 cloves


  • 1.5 Ltr Kilner Jar
  • Sieve
  • Muslin
  • Bottles for storing once infused, this makes 50cl of gin.


  1. Mix all the dry ingredients together and pop into a 1.5ltr kilner jar.
  2. Pour the GIN over the dry ingredients.
  3. Add in the orange peal.
  4. Leave for 3 days, keep in a cool dark place. A cupboard is fine. Gently shaking the jar each day to ensure all the ingredients mix well.
  5. On the fourth day, strain the gin using a sieve. Keep the fruit! (I'll be posting an amazing boiled fruit GIN cake here tomorrow).
  6. Strain the GIN again, this time line the sieve with some muslin .
  7. Bottle and label!

This will last for 3 weeks... TBH I'd be surprised if it lasted that long! 

Recommended serve 35ml GIN with 125ml of Fentimans Premium Tonic Water. I Like to garnish mine with a twist of orange peal but you could easily use a few currents from the infusion.

If you do make some please use the #BGCcrimboGIN in any social media posts and we will share them on our FB/Insta/Twitter pages.

Happy infusing guys.

Chin Chin,

Jo x

 Mixing in dry ingredients   My recipe scribbles! 



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