Anticipation is always high as the big day approaches and Malcolm decides on the ingredients for this years Christmas cocktail. Always with something fizzy and a touch of gin.
This season saw a proliferation of plump juicy raspberries with the summer crop moving seamlessly into autumn and picking continuing for some four months. Plenty for puddings, jam, the freezer and for raspberry gin.
What fun to enjoy the fruits of the summer crop in the middle of the winter months.
The mix is straightforward 300grams of raspberries, 300 grams of caster sugar, 1 bottle of gin (I used supermarket brand). Combine the ingredients, seal the bottle and store in a cool dark place shaking occasionally.
It will be ready to drink in three months and improves with age assuming it lasts any longer of course.
As you can see the sugar took a while to dissolve in the small bottles. Next time I will use the larger kilner jar which on this occasion was already occupied with a large amount of sloes also steeping in gin.
These were picked and kindly donated in the autumn by Bexhill friends. The sloe gin and provided an equally popular Christmas addition to the sparkling Spainish Cava.
The Malcolm mix for both drinks is one part gin and four parts fizz - delicious
