Get into the Christmas spirit with these beautiful bottles of infused liquor. They are easy to create and make lovely festive gifts to give to friends or loved ones. Decorate with ribbon or string and tags, and include a little serving suggestion if you like.
To store and package up these alcoholic treats you will need to sterilise all the bottles or jars you use. To do this, wash in hot, soapy water and rinse well. Then dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals in hot water for 10 mins, then leave to dry.
Make this apple, pear and rosemary gin by coring and thinly slicing 1 ripe but firm pear and 1 dessert apple. Put into a 1 ltr jar or bottle along with 700ml gin and leave to infuse in a cool, dark place for 3 weeks, shaking every now and again.
Add 1 rosemary sprig and push into the gin until covered, then re-seal and store for 2 days. Strain through a sieve, then through a coffee filter or muslin-lined sieve into 1 large or several small, sterilised bottles or jars.
Enjoy served over ice with a dash of dry vermouth and with a twist of lemon zest.
A mix of spice, nuts and fruits give this Christmas pudding rum it’s festive flavour. To make, dry fry 100g pecans over a low heat for 8-10 mins until toasted and golden. Cool, then put in a colander and tap to remove any flakes. Put the nuts in a 1 ltr jar or bottle with the pared peel of 1 large orange, 75g cranberries and a cinnamon stick, and pour in 700ml white rum. Seal and store in a cool, dark place for 1 week, gently shaking every day to help infuse.
Strain through a sieve into a jug, then through a coffee filter or muslin-lined sieve into 1 large or several small sterilised bottles or jars. It makes the basis for a great twist on a piña colada, just shake 50ml with ice, 50mls pineapple juice and 30ml coconut cream.
Serve garnished with a maraschino cherry, cinnamon stick and extra citrus zest.
This pretty, fragranced pink pomegranate and grapefruit vodka is delicious served with fizz. Put 160g pomegranate seeds in a 1 ltr jar or bottle with 700ml unflavoured vodka. Seal and store in a cool dark place for 4 weeks, gently shaking occasionally to infuse.
Pare the peel of 1 pink or red grapefruit, removing any pith. Slice the flesh and add to the vodka along with the peel, then re-seal and leave to infuse for 3 more days. Strain through a sieve into a jug, then through a coffee filter or muslin-lined sieve into 1 large or several small sterilised bottles or jars.
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