DECEMBER 11: Getting ready for Christmas with some homemade flavoured vodka, or gin as I like to call it.

THE LEMON GROVE CHRISTMAS ADVENT CALENDAR: December 11

All gins must be distilled or steeped with juniper berries and then with any botanicals you fancy. 

Home made gin using vodka and botanicals, only takes 48 hours to create the flavours

Here I’ve got three bottles of The Lemon Grove Flavoured Gin β„’ πŸ˜‰, each of 500ml. 

First in the lineup is Vanilla and Lemon; then Chilli and Lemon, and finally Lemon and Lime, each with a teaspoon of juniper berries, and some whole peppercorns, slightly bruised in a pestle and mortar, for extra bite with the chilli flavoured gin.

Traditionally this type of drink is called bathtube, or compound gin referencing the way American bootleggers made it during Prohibition times of the 1920s. 

Compound or bathtube gin

Do have a go at steeping your own gin for Christmas and do let me know what you create πŸΈπŸΈπŸΈ Try Angelica root, cassia bark, cinnamon, lavender, fennel seeds, lemongrass or perhaps bay leaves. Coriander seeds are popular while a liquorice flavoured gin may divide the room.

Great for cocktails and with tonics!

glass of ice cubes on counter with ingredients

Do have a go at steeping your own gin for Christmas and do let me know what you create πŸΈπŸΈπŸΈ

 Try Angelica root, cassia bark, cinnamon, lavender, fennel seeds, lemongrass or perhaps bay leaves.

Coriander seeds are popular while a liquorice flavoured gin may divide the room.

Great for cocktails and with tonics!

  1. Sterilise bottles, Mason or Kilner jars. 
  2. Add juniper berries and other botanicals, minus fresh peel, and top up with decent quality vodka ( after all, you’ll be drinking it).
  3. Leave in cool dark place for 24 hours.
  4. Taste … does it need any more botanicals? Add the fresh peel.
  5. Again, place in a cool dark place, for another 24 hours, shaking gently at least once.
  6. Then filter through muslin or a coffee filter paper. Serve and enjoy πŸ˜Š.

Now to design the label πŸ· πŸ‹

Bruce

I am a freelance journalist and published author focusing on food and drink; business startups and enterprise, culture and travel. In 2019 I graduated with a Masters degree in Food Culture, Communication and Marketing from the University of Gastronomic Sciences in Pollenzo, Italy. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur.

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