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
- Bottles for storing once infused, this makes 50cl of gin.
- Mix all the dry ingredients together and pop into a 1.5ltr kilner jar.
- Pour the GIN over the dry ingredients.
- Add in the orange peal.
- 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.
- 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).
- Strain the GIN again, this time line the sieve with some muslin .
- 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.