So, we're what, 3 days on from my experimental, last-minute gorse-flower gin attempt and I thought I'd give it a little taste test.
It's turned quite a remarkable golden colour (hardly surprising!) and has a gorgeously light gorsey aftertaste. I hardly added any sugar, so it's still very much gin, rather than a syrupy liqueur.
All in all, in the gin or jam stakes, when faced with gorse flowers, GIN WINS!
- handful of super-fresh gorse flowers
- 2 or 3 teaspoons sugar
Put the sugar and flowers in the bottle of gin (you could use vodka), seal and shake until the sugar has dissolved.
Shake every day. Do an occasional taste test and when you're happy, filter through a coffee filter, or in the more traditional (and comical) way, through a pair of tights.
It's turned quite a remarkable golden colour (hardly surprising!) and has a gorgeously light gorsey aftertaste. I hardly added any sugar, so it's still very much gin, rather than a syrupy liqueur.
All in all, in the gin or jam stakes, when faced with gorse flowers, GIN WINS!
Gorse Gin
- bottle of gin- handful of super-fresh gorse flowers
- 2 or 3 teaspoons sugar
Put the sugar and flowers in the bottle of gin (you could use vodka), seal and shake until the sugar has dissolved.
Shake every day. Do an occasional taste test and when you're happy, filter through a coffee filter, or in the more traditional (and comical) way, through a pair of tights.
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