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
These look great. Perfect anytime of the year! Elinor x
ReplyDeletePerfect for a beach hut night too I think Ann x
ReplyDeleteTry rhubarb schnapps using vodka - a Nigella recipe in Domestic Goddess. Beautiful pale pink I am sure Malcolm could use to a lovely summer cocktail. A couple of years ago I also made bramble brandy. Make as sloe gin and do not be tempted to use before 6 months, it was excellent with pheasent!
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