Despite my most recent attempt to forage cherries being a potentially poisonous disaster I was still in the mood for something fruity, and being one of gin’s biggest fans, cherry gin seemed like the obvious summer choice.
I made mine in a small Kilner bottle, but you can make it in any bottle, or even a jam jar. Let’s be honest – this isn’t going to end up sitting on the shelf all summer. Unless you have the self control of a saint.
Things you need:
- 1/2 a litre of gin
- About 100ml of kirsch to enhance the flavour (optional)
It was super simple to make:
- Take the cherries and removing the stem and stones, cut them into quarters.
- Put the cherries into your bottle or jar and pour over the kirsch if you’re using it. I only had a small amount left, so I used it up.
- Pour gin up to the top and seal.
- Leave to infuse for a couple of days. By day 2 mine had turned a lovely pink colour and I was officially in love.
The only thing to do now is to see how it performs in a cocktail.
(It’s great in a cocktail. Of course. I went for a martini by adding a splash of vermouth, tonic and some of the syrup from Maraschino cherries. I like being unemployed.)