Feb 8, 2025
So my auntie has been making damson gin and she sent me a miniature. Let’s see how it turned out…
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So my auntie has been making damson gin and she sent me a miniature. Let’s see how it turned out…
Harvest Flip
I like a flip (a cocktail shaken with an egg white). And I may have had the best, most delightfully voluptuous flip I ever drank at S.P.Q.R. in Auckland last month (I shall endeavour to re-create that cocktail sometime!) but that won’t stop me from mixing my own! And this Autumnal Harvest Flip is pretty voluptuous and beautiful, too! Happy Friday!
Ingredients (serves 1):
60 millilitres/2 fluid ounces (4 tablespoons) London Dry Gin
30 millilitres/1 fluid ounce (2 tablespoons) Damson Gin
15 millilitres/1 fluid ounce (1 tablespoon) Crème de Cassis (Blackcurrant Liqueur)
7.5 millilitres/1/2 fluid ounce (1/2 tablespoon) Cointreau
1 egg white
6 ice cubes
1 Marigold Flower
Pour Gin in a shaker. Add Damson Gin, Crème de Cassis and Cointreau to the shaker as well, along with egg white. Close tightly, and dry shake (without the ice), about 30 seconds.
Add ice cubes to the shaker, and shake energetically until well-chilled. Strain into a cocktail glass, and garnish with a Marigold Flower, if desired.
Enjoy Harvest Flip immediately!
Damson Gin
This year, the fruit harvest is producing as much tipple as Jams and Jellies! After this delicious Spiced Pear Liqueur, and a batch of Cider currently fementing, the glut of plums I picked on our tree allowed me to make this gorgeous Damson Gin. A delightful Autumnal night cap. Happy Wednesday!
Ingredients (makes about 500 millilitres/2 cups):
a dozen plump, ripe Damson plums
1/2 cup + 2 tablespoons caster sugar
500 millilitres/2 cups London Dry Gin
Thouroughly rinse Damson plums. Then, halve and pit them.
Place plum halves into a large sterelised jar. Sprinkle caster sugar over them. Top with London Dry Gin and close jar tightly. Shake the jar energetically.
Place the jar on a shelf in a draught-free place and not in direct sunshine, although not away from it either.
Shake the jar every day for a week, until the sugar is completely dissolved.
Then, keep it in a darker, cooler spot, and allow to infuse, a couple of months.
After two months, the liqueur will have taken this gorgeous garnet hue.
Strain mixture through a fine mesh sieve fitted with coffee filters, and pour Damson Gin in a sterelised bottle, closing tightly.
You can return the plums to a a sterelised jar with sugar and Gin to make another bottle --although you will need to wait a bit longer at least three to four months for them to infuse as well.
Keep Damson Gin in you liqueur cabinet and serve after dinner, use it in desserts or offer as a gift to friends.
New Post has been published on http://www.buildthebottle.com/2020/01/14/damson-gin-liqueur-recipe-2/
Damson Gin Liqueur Recipe D.I.Y.
Damson Gin Liqueur Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Damson Gin Liqueur Recipe? You now have no reason to look any further you have just found what you have been looking for! This is a recipe for the most awesome tasting Damson Gin Liqueur Recipe in the world.
Ingredient
3 cups of damson fruit
1 cup of sugar
3 cups of gin
Utensils Tips
Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)
Utensils
– cheesecloth – saucepan – small funnel – glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one.
Instructions
Rinse and clean and remove any leaves and stalks on the damsons then pat dry.
To get sweeter damsons place in a freezer bag and freeze overnight.
The next day, bash the bag of damsons a couple of times with a rolling pin and then put into your aging container.
Add in the sugar and gin, and put the lid on shake well.
Aging, Straining, Filtering, and Drinking Your Damson Gin Liqueur Recipe
Each day for a week, give the jar a good shake until all the sugar has dissolved, then put it in a cool, dark place and leave for 2-3 months.
After 2-3 strain through cheesecloth.
It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.
Water down to your likening.
Congratulations, You Have Completed Making this Awesome Damson Gin Liqueur Recipe!
You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!
Notes on Utensils and Ingredients
Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
Use organic ingredients to avoid pesticide residues.
Other Great Recipes for You to Check Out!
Desert Lime Liqueur Recipe D.I.Y.
Dill Bitters Liqueur Recipe D.I.Y.
Finger Citron Liqueur Recipe D.I.Y.
Cacao Liqueur Recipe D.I.Y.
Kola Nut Grappa Liqueur Recipe D.I.Y.
Strawberry and Elderberry Bitters Liqueur Recipe D.I.Y.
Cacao Mezcal Liqueur Recipe D.I.Y.
Cinnamon Infused Vermouth Liqueur Recipe D.I.Y.
Blood Orange Liqueur Recipe D.I.Y.
Ginger Liqueur recipe D.I.Y.
Raisin Bitter Liqueur recipe D.I.Y.
Sloe Gin Liqueur recipe D.I.Y.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
Image by Dimitris Vetsikas from Pixabay
Damson Gin Liqueur Recipe D.I.Y.
New Post has been published on http://www.buildthebottle.com/2019/10/15/damson-gin-liqueur-recipe/
Damson Gin Liqueur Recipe D.I.Y.
Damson Gin Liqueur Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Damson Gin Liqueur Recipe? You now have no reason to look any further you have just found what you have been looking for! This is the most awesome tasting Damson Gin Liqueur Recipe in the world.
Ingredients
300g of damsons, ripe, washed
150g of sugar
600ml of gin
Utensils Tips
Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)
Utensils: – cheesecloth – saucepan – small funnel – glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one.
Instructions:
Wash the ripe damsons and gently prick each one with a fork Place the damson sugar and gin into the jar.
Close the lid and give it a good shake.
Aging, Straining, filtering, and Drinking Your Damson Gin Liqueur
Store in a cool dark place for 3 months. After 3 months, strain the damsons and taste the gin. If you’d like it a little sweeter, you can add more sugar at this stage
Transfer to a bottle, and let age for as long as you can the longer it ages the softer it gets, but no worries you can enjoy it now.
Congratulations, You Have Completed Making this Awesome Damson Gin Liqueur Recipe!
You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!
Notes on Utensils and Ingredients
Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
Use organic ingredients to avoid pesticide residues.
Other Great Recipes for You to Check Out!
Mint Liqueur Recipe D.I.Y.
Pumpkin Liqueur Recipe D.I.Y.
Jackfruit Liqueur Recipe D.I.Y.
Cucumber Gin Liqueur Recipe
Carrot Liqueur Recipe D.I.Y.
Wall Germander Liqueur Recipe
Plum Liqueur Recipe D.I.Y.
Sour Apple Cinnamon Liqueur recipe D.I.Y.
Plum Liqueur Recipe D.I.Y.
Sour Apple Cinnamon Liqueur recipe D.I.Y.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
A sloe way to pass the Port
A sloe way to pass the Port
IF YOU want the Port you pass to be your own here’s a little ruse to make an acceptable substitute that might not fool a connoisseur but will bring you and your friends a warming glow.
This is a little bit ahead of the sloe picking season but it does give you another option on what to do with all those alcohol-soaked berries after you have made sloe gin.
Rather than simply throw them out I…
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Rhubarb and Ginger Gin (a recipe)
Rhubarb and Ginger Gin (a recipe)
We’ve reached “peak rhubarb”, that point in the season when we no longer look forward to a rhubarb crumble, even my favourite rhubarb fool (made with stewed rhubarb whipped into freshly made custard) no longer appeals. But my rhubarb patch is at the top of its game, huge pink stalks appear almost daily. There’s jam of course (rhubarb and ginger is a rather fine jam), but we’ve grown tired of the…
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