TIPS for making Homemade Damson Gin

Preparation

1.Use fresh damson plums for the best flavour. If you can’t find damsons, and they can be hard to source, you can use plums and turn this recipe into a Plum Gin instead. Note: Plums are sweeter than damsons and this should be taken into consideration when combining the ingredients. 2.Use a jar that is big enough and that has a wide neck so that you can get the damson plums in and out easily. And make sure that this jar can seal well and you will be shaking or swirling the mixture from time to time. 3.Add sugar to taste – depending on the sweetness of the damson plums, you may need less or more than the recipe calls for. I prefer caster sugar as it is fine and dissolves quicker, but any granulated sugar would do the job. 4.If you freeze damsons instead of pricking them, they will often split naturally saving you the time needed to prick their skins. 5.Use an inexpensive, uncomplicated gin for this damson gin recipe so that the fruit's flavour can be showcased. If you don't like gin, then vodka would work just as well.

Finishing

1. Allow to mixture to steep for at least 6 weeks. It is this period that facilitates the development of the deep flavour and colour of the resulting drink. You can let it mature for even longer 3-12 months... It will be worth the wait! 2. Bottle in a dark glass container to limit oxidation which can alter the taste and appearance of the drink. 3. You can strain the mixture a few times, if needed, to make sure that the result is as clear as possible and without any sediment. 4. If you experiment with ingredient quantities or personalise the recipe, make sure that you write down what you used on a label and stick it to the bottle (or in your recipe journal). You do not want to make the best batch of damson ever and then have no idea how to repeat it!   5. Make it in September when Damsons (or plums) are in season and it can be ready for bottling as Christmas gifts and to enjoy over the festive season.  

Personalise your Damson Gin

• • Add a sprig of fresh rosemary or any other favourite herb. This will give the drink a slightly herby flavour which pairs well with the tartness of the damsons.

• • You can add a bit of lemon peel to the gin. This will give the damson gin a more tart, fresh flavour which can balance some of the sweetness.

• • Add some damson jam final mixture and strain again. This will bring additional concentrated damson flavour and sweetness to the liquor. (if you do this you may want to use less sugar in the original recipe relative to your preference).

• • Add some spices. Examples of spices that complement damsons include cinnamon, star anise, vanilla, ginger or cardamom. This will give the damson gin something extra and different.

• • Dark sugars can add caramel notes.

Experiment with different combinations of these ingredients until you find the perfect damson gin for your taste buds!  

Enjoying Damson Gin

You can enjoy this drink in a variety of ways including : 1. Damson Gin Cocktails - for example with tonic, to make a martini, with soda or in a punch. 3. Use in Cake: This unique cake recipe uses damson gin in the batter for a deliciously moist and flavourful plain or fruit cake. Yum! 4. You can make a boozy mousse: This light and fluffy mousse is made with damson gin, cream, and chocolate. It's the perfect dessert for any occasion! 5. Add to a mulled wine or cider, or make a celebratory sparkling wine drink. 6. Sip it slowly, on its own, from a liqueur glass as a digestif on a cold winter's night.    

The Bonus of the Leftover alcohol-soaked Damsons -

• • Chop up and add to the mix when making complimenting jam or chutney.

• • As an ingredient in damson gin muffins, loaf cakes or fruit cakes, or Christmas pudding!

• • Serve as a special extra garnish to a dessert dish.

• • Mix with stuffing for poultry or other meats. 

• • Cover in chocolate and enjoy an indulgent luxurious chocolate liqueur treat.

• • Destone the used damsons and cook them down to a jam to serve as a sauce or to glaze roast meats.

For more information see RESOURCES and RECIPES.