Happy New Year – The Winter Martini

Damson Gin

Happy New Year everyone. This year I promise to try and update this blog more regularly and to try and stop thinking of it as homework and thus a chore.

Well another Christmas has come and gone, and I have put on about a stone by eating various combinations of pork wrapped in pastry. This year though the Christmas hit was the Christmas Martini that we invented a sassy alternative to the regular classic martini. This does require preparation though, about 3 months in advance!

The advance notice is required for the Damson Gin which is a doddle to work.

Damson Gin

Get a pound of damsons and freeze them, this will split the skins to make the damsons infuse the alcohol better. Grab the damsons out of the freezer and put them in a large kilner jar (i used a litre one) with 750ml of cheap gin (don’t bother with Bombay Sapphire!) and 4 heaped tablespoons of caster sugar.

Shake once a day for the first week, then once a week for the remains weeks to Christmas. The longer you leave it the better it gets but I guess you could get away with doing it just a month before Christmas. After a while, the gin will take on a nice pink hue, delicately flavoured by the damsons.

Cheers! The finished Martini with a boozy Damson treat

To make the Martini add two parts of the gin to one part vermouth and shake through ice. Garnish with one of the damsons for a boozy treat at the finish.

Once drunk, don’t be tempted as we were, hungry for more, to add gin and shake like a madman as it just won’t work. Instead enjoy the alcohol sodden fruit with a good vanilla ice-cream for a post Christmas treat!

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About mappyuk

Food evangelist residing in Sheffield, London and somewhere around the world.

Posted on January 9, 2010, in Drinks, Ingredients, Recipe. Bookmark the permalink. Leave a comment.

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