Editor's note: Planning ahead for Christmas? Autumn is the time to harvest your damsons so I give you the complete guide to damson gin. I would say that if you only pick one alcohol inspired adventure to go with then this is the one. Not only is it really interesting to watch it 'percolate' but as ever MiamMiam delivers on flavour in spades. Before the arrival of this and other posts, I couldn't have told you what a damson was but boy was I missing out!
Not in the back catalogue …
… but definitely damsons.
I'm going to mention Christmas – bear with me, there's a valid reason.
I wanted to produce something different from the harvest – it does require a smidge of organisation I'm hoping it's going to be worth it. It certainly got H's attention!
There's a fashion for flavoured spirits these days. Here's my contribution, damson gin – which will be ready for Christmas!
It's not my recipe but, as you'll see, it's easy :
Damson Gin
500g damsons
250g golden caster sugar
1 litre bottle of gin (or vodka if you prefer)
Rinse and pick over the damsons, removing any leaves or stalks, pat dry place in a good quality freezer bag and freeze overnight. The following day bash the bag to break the fruits then tip into a 2 litre Kilner jar or divide between two smaller jars.
Pour in the sugar and the gin and secure with the lid. Shake well. For the following week shake each day until the sugar has dissolved then put it in a cool dark place and leave for 2/3 months.
Line a plastic sleeve with a square of muslin and strain the gin through it. Decant into clean, dry bottles, seal and label. It's ready to drink but will get better over time – it will keep for over a year – very funny!
Next – the story so far, a few photos.
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