Tarquin's Rhubarb and Raspberry Gin, 70 cl

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This highly unusual cardamom gin from Sacred spirits is one for the truly adventurous. Unsurprisingly, this gin is very heavy on the cardamom, which gives it an incredibly deep and aromatic flavour. You also get hints of spicy pepper and aniseed, all of which are clean and crisp, making a classic tonic its perfect partner. This gin goes fantastically well with Indian food, thanks to its fresh and complementary flavours. Cover and place in a dark spot for 4 weeks. I place mine in a kitchen cupboard. Stir it every other day, or as often as you remember to! As these fruit gins need different times to mature, I make them separately and blend when they're ready. Raspberry Gin is ready in only a couple of weeks. Rhubarb Gin Secrets of Success Mature in a cool, dark place Bottle up a taste of autumn with our homemade damson gin. The flavour matures and improves over time. The recipe can also be used to make damson vodka

gin 2023 - taste test | BBC Good Food Best flavoured gin 2023 - taste test | BBC Good Food

Leave it in a cool dark place to sit and infuse for at least 4 days before sampling, gently shaking the jar every 2 days. For a more robust rhubarb flavor, leave it to infuse for up to 4 weeks. Make up bottles of festive pink gin to offer as a thoughtful Christmas gift for any gin lovers you know. Serve with tonic, or enjoy with a dash of proseccoYou can steep other fresh fruit too and sub out the rhubarb completely! Feijoa, raspberries and plums are great to use. Having said that, I always buy London or Dry gin which is distilled with juniper and botanicals rather than just having the flavouring added. Rhubarb Make up a batch of cherry gin to drink neat, mix with tonic, or try with sparkling water and a slice of lemon for a refreshing alternative to a G&T If you really want to impress your guests this festive season, then make this mouth-watering tart. It takes a little while to make but it’s so worth it!

Berkshire Botanical Rhubarb and Raspberry Gin, 50 cl

Chop up the rhubarb stalks into 2 ½ cm (1 inch) pieces. Add them to a large jar and pour over the granulated sugar. Add on the lid, then give the jar a good shake to coat the rhubarb in sugar. Layer Your Dessert: In a dessert glass, alternate between a layer of compote and a layer of whipped cream. Top with a single fresh raspberry and serve. 5. A Rhubarb And Raspberry Frangipane Tart I don’t have much advice on how to make raspberry gin at home, as it’s a pretty straightforward process, just like our rhubarb gin. Unlike the limoncello, where how much you add of the fruit and sugar, depends on the alcohol content of your vodka/grain alcohol. To make raspberry gin, all we do is: Make Your Frangipane: Beat 75g of softened butter and 80gm of caster sugar together using a mixer, then add 70g of almond flour and 2 eggs, stir, then add the chopped almonds. Leave the mixture to set in the fridge for an hour.The gin I use is any basic supermarket brand, although I like Waitrose London Dry Gin. There really isn't any point in buying expensive gin because you are masking the taste of all those beautiful botanicals with the fruit. Make Your Tart Base: Beat 180g of softened butter and 40g of icing sugar together using a mixer, before adding 2 egg yolks and 1 tablespoon of water. Next, add 250g of sieved flour and stir until all the ingredients have fully combined. Finish by kneading the dough, then wrap it in cling film and leave it to chill in the fridge for at least an hour. Infusing spirits with fruit is a great and easy way to impart some flavour. You can use the lesser expensive spirits too and it works just as well! Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they’ll be hot.