|mulled damson gin|
Frankly, it's a sorry sight, almost heart-rending. But the situation is not so dire that I cant find a use for my beautiful gin. I had made two bottles of fruit gin and I was damned if I would waste it. Those damsons could not have died in vain!
I've adapted my chicken with sloe gin for damson gin and it is rather lovely. But this is not a pretty dish; (it's very beige. It doesn't look at all festive and much as I've tried you can't really make a toast waving a couple of chicken breasts! So everything in moderation and I have worked out that if I mull the fruit-infused gin with cider and spices, then I don't end up looking like Heath Ledger's The Joker, This mulled cocktail is delicious; a very merry affair indeed. Cheers!
If you don't have any damson gin (or vodka), use a sloe gin instead. (There are lots of different brands on the market; you can usually find them in the bigger supermarkets.)
Skill level: Easy
200ml cloudy apple juice
1 litre cider (it doesn't even have to be the "good" stuff although I like Aspell's)
200ml damson or sloe gin
2 x cinnamon sticks
6 x cloves
3 x allspice berries, crushed
a thumbnail of roughly chopped fresh ginger
1 x star anise
1 tbsp lemon juice
1 tbsp honey or sugar, (or more to taste)
more apple juice (optional
- Gently heat the apple juice with the spices in a saucepan. Bring to the boil and then simmer for 15 minutes.
- Add the cider. Bring back to the boil and then remove from the heat.
- Add the damson gin and lemon juice.
- Add the honey and stir to ensure that it is well dissolved. Add more if you like it really sweet.
- If you find that it is too alcoholic (I don't!), you can thin it down with more warmed apple juice.
- Do I really need to tell you to strain out the spices? Of course not!
- If you can, skewer a boozy damson, then serve.