Gravity Drinks - Christmas Pudding Gin Liqueur - Sixpence Pud - 50cl

Product Information

Break an egg into cocktail shaker and add ingredients including a pinch of cinnamon and some grated nutmeg. Winter is made for infusions, concentrating and capturing flavours to last through the colder months. Step Two – Cut larger pieces and whole fruit like apricots or figs to the same size as a large raisin. Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time. Tried it with tonic and without but unfortunately nothing seemed to conjure up any of the flavour we were hoping for.

The driver will input your year of birth into their device and may then require an ID check to complete the age verification process. I can't understand how anyone who has tried this hasn't been able to taste the Christmas pudding (unless they were expecting one of the "cheap and cheerful" heavily flavoured gin liqueurs you get in the supermarkets).Strain the infused gin into a jug through a fine sieve or coffee filter, then pour into one large clean bottle or several small ones if giving as gifts.

Once cool, remove the paper and foil and replace with a new set of wrappings, as before, ready for when you want to re-steam and serve. I first tried this on a gin journey tour and was intrigued by it by the back story and the innovative way of distilling even before trying it.Then remove from the pan using the foil handles to lift the pudding out and leave it to cool completely. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. Grease the paper well with butter, then,keeping both together, fold a 2-3cm pleat in the middle to allow for expansion. Vary the dried fruit – apricots, figs, and cherries are all delicious, but keep half to two thirds dark vine fruit as a base.

Now it’s a verdant oasis, home to over 600 different kinds of plants and some of the world’s most exciting gins. Make the pudding and put it on to steam first thing in the morning to allow for the long cooking time. Best sipped on Christmas day, in front of a raging fire, top with clementine tonic or stir down in a martini or Martinez. Our B-Corporation Certified bakery is based in the heart of the Cotswolds, producing cakes and treats based on recipes developed by our founder Meg Rivers. Simmer gently for 4-6 hours (see Kitchen tip, above), checking the water level every couple of hours to ensure it doesn’t dry out – top up if needed with boiling water.You don’t want one of those fancy botanical versions, as they are expensive and all the subtle flavours that make them expensive will be lost. This one only needs about three – four days to infuse, so even if you are running out of time to find the perfect present, you may have found it here. Vary the dried fruit – For the best Christmas pudding flavour, keep a base of about half to two thirds dark vine fruit (currants and raisins) and then make up the rest with apricots, dried figs, dates, cherries, mixed peel, or any combination to taste. Although we haven’t distilled this gin with any coins, our copper ladies purify this rather spectacular liquid to ensure that you lucky sippers have a sensationally smooth gin.