I love a good infusion, I think that’s something we can all agree on by now. If it’s colourful and boozy it’s got my name all over it. I love when fruit that I just haven’t got round to eating yet takes on a whole new life – especially when that new life is as something that makes my life just a little boozier.
Infusing your own drinks is a really nice, and so simple, way to personalise your cocktails. The first time i was drinking one of my own creations I couldn’t have been more proud (/smug), simultaneously wanting to share it (to show everyone just how clever I’d been) and keep it all just for myself.
An infused bottle of anything makes a great present, what’s more personal than ‘when I think of you, I think raspberries and getting drunk’? Nothing, that’s right.
Here’s everything you need to make your own Raspberry Kumquat Gin – which you can keep or share, depending on if you’re a better person than me, or not.
Here’s what you need:
- Handful of flaked almonds – not toasted and definitely not salted.
- Handful / half a punnet of raspberries at any stage of ripeness. There’s no such thing as over ripe here.
- 4/5 kumquats, cut into halves and quarters.
- A sealable jar / a bottle with a wide neck.
- Enough gin to top up your bottle / jar.
It’s really easy:
- Clean you jar and fruit
- Put the almonds into the bottom of the clean jar
- Put the raspberries on top
- Roughly cut you kumquats into halves and quarters, then put them in too!
- Fill the jar up to the top with gin
- Put it somewhere, and don’t drink it, for at least a week. The colour will change into a beautiful pink pretty quickly. Leave it for as long as you can, because the flavour takes a little longer than the colour to come through.
- Serve! Drink! Be merry!
- Sometimes, some of the fruit makes it’s way into the glass when you’re drinking. They have a strong gin flavour. Don’t say I didn’t warn you.