Monday, October 19, 2009

damsons in distress

Second instalment of the great pre-Christmas drink brewing extravaganza: damson gin. I won't go into the recipe in great detail as it's already available here: basically this year's batch comprised three two-litre jars, each loaded with about 600g of damsons, 200g of sugar and a litre of gin.

Give it a couple of months and it should be ready to decant. Also, the gin-soaked damsons can be made into a crumble, though one somewhat hazardous to human health, what with the alcohol content and all, plus the ever-present danger of someone sparking up a cigarette and the resulting fireball taking out most of the street.

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