Mince Pie Gin Liqueur | Toffee Apple Gin Liqueur | Jasmine Tea Gin Liqueur
I recently attended a virtual Gin & Beer event – hubby had the beers, I had the gins – and the gins were provided by The Friday Night Gin Club. As I liked the gins I tasted, I went onto their website to get the link of my favourite one (so my daughters could get it for me for Christmas!) and explored what else was on there. I discovered that they sell a fab Gin Liqueur base that comes in a gorgeous bottle, and decided to have a go and make some indulgent liqueurs.
Each bottle is 70cl, so I decided there was enough there for me to make some for myself and some as gifts in smaller bottles (easily found at various online retailers). I ended up making 1x200ml bottle of mince pie gin liqueur, 1x200ml bottle of toffee apple gin liqueur (both of these as gifts), 1x200ml jasmine tea liqueur (for me) and split the rest evenly between mince pie and toffee apple gin liqueurs to go back into the 70cl bottles.
In order to infuse the flavours, I did the jasmine tea liqueur directly in one of the small bottles, the mince pie liqueur in a Kilner jar and the tofee apple one in a lidded glass mixing bowl.
These are so easy to make and really delicious – and you can use the fruit to make a scrumptious boozy cake (see recipe) afterwards (alternatively, the apples are delicious to eat as a very boozy dessert)!
Guidelines for all three liqueurs
Wash the containers you’ll soak the gin and fruit in, and the bottles you’re going to pour the sieved gins into, thoroughly in hot, soapy water and allow to air dry. Ideally, sterilise them before use (I did this by using the steam nozzle on my espresso machine).
Mince Pie Gin Liqueur
Ingredients
- 600ml gin liqueur base
- 2/3rds of a 400g jar of good quality mincemeat
Method
Place the gin liqueur base and the mincemeat into a lidded jar. Stir and leave to infuse for 2 days, stirring / shaking occasionally.
After 2 days, sieve the liquid into your chosen size of gin bottle (place a small sieve over a funnel and pour into the bottle).
The liqueur will settle as it sits in the bottle, so make sure to give it a good shake before serving.
It is delicious neat over ice, but also with a drop of ginger ale! Yum!!!
Toffee Apple Gin Liqueur
Ingredients
- 600ml gin liqueur base
- 80g dried apple rings
- 2 red apples, cored, peeled & cut into segments
- 1 pack Werther’s Original – original butter candies
Method
Blitz the Werther’s Original candies in a powerful food blender (e.g. Nutribullet) until they are reduced to a powder.
Place the powdered sweets, the liqueur base, the dried and fresh apples into a lidded glass container, stir and leave for 2 days, stirring / shaking occasionally. Initially, the Werther’s Original powder will form a kind of sticky caramel in places, but this will soon dissolve.
After 2 days, sieve the liquid into your chosen size of gin bottle (place a small sieve over a funnel and pour into the bottle).
The liqueur will settle as it sits in the bottle, with the toffee sitting at the top, so make sure to give it a good shake before serving.
Delicious served neat over ice. Enjoy!!!
Jasmine Pearls Gin Liqueur
Ingredients
- 200ml gin liqueur base
- Approximately 10 jasmine tea pearls
Place the jasmine tea pearls and gin liqueur base into a lidded glass jar / bottle and leave to infuse for 24 hours (longer if you want a stronger taste, but check flavour regularly to ensure it doesn’t become bitter). Stir / shake occasionally while it is infusing.
Sieve the liquid into your chosen size of gin bottle (place a small sieve over a funnel and pour into the bottle).
Delicious served neat over ice to fully enjoy its delicate flavour, just like jasmine tea itself! Yum!!!
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