Messymascot's faith in humanity and ginger safe haven

We need instructions for this a Chara.

You got a wee thing going on here?
Rough rule of thumb for flavouring the liqueurs is 1/2 the fruits weight in sugar then add alcohol so say;
Clean litre bottle
Fill to 1/3 with sugar (I prefer Demerara, others caster even honey. Experiment)
Fill to 1/2 with fruit.
Add normally 700ml of water for cordial ? or preferred spirit. Seal.
Shake daily for week then once weekly. Decant when ready.
Nibble on fruit or use for baking. Not rosehips

Important tips for the fruit.
Freeze first rather than waiting for the first frost.
Anything with a tough skin like rosehip needs topped and tailed and scored or chopped before freezing.
Lightly mashing or piercing the skin aids the process.
Muslin cloth, ask somebody old, for filtration.

Hawthorn or strawberries +nettles for whiskey
Rowan, sloes, berries, rosehip for gin and vodka
Everything with that brandy muck or poteen.
I prefer to just syrup the rosehip and use in cocktail form.
 
Hello folks. Been for my flu jab, been for my COVID booster, 12 hours overtime in the bag Now time to chill. @Barnfred 55 you did make me laugh about Harvey's Bristol Cream. I love sherry. Never drink it though because I feel like a raging alcoholic if I do, possibly because I had a very drunken auntie who was never seen without a bottle of it concealed about her person.
It's been foggy here today. A really damp miserable day. Fits the gloom currently hanging over Everton. I still think Frank can turn this round.

Have a good Sunday everyone x
 

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