Damson / Sloe Gin

Controversial I know, but I don't actually like Sloe Gin that much, or Damson Gin for that matter. I've not found any really great cocktails that use it and I don't think it's that great on its own.

I did enjoy making it though, so as there's a remote chance that my taste buds aren't superior to everyone else's; I'm dedicating this VeganMoBo post to it.

I made Sloe Gin in 2006, then Damson Gin in 2007. I added the used damsons when I'd finished to a kilner jar with brandy and sugar, then left on a shelf and completely forgot of its existence. I discovered it in summer 2010 and was delighted to find that it's actually pretty good. I'd be tempted to use brandy instead of gin for the first batch if I ever make it again.

Sloes grow in the wild in the UK are are relatively easy to find. Just make sure you look up what they look like in advance though and don't accidentally make deadly nightshade gin. Damsons are harder to find - though sometimes in shops its easier to find someone with a tree.

The recipe for both is essentially the same - wash and prick fruit, place in a kilner jar, add a few tablespoons of white sugar then cover with gin. Close the jar, and shake regularly for the first couple of weeks, then every now and then after. Traditionally you should wait until after the first frost before picking sloes - I'm not aware of any rules for damsons.

The first time I made it I meticulously measured out the ingredients, but in reality it doesn't really matter (and variety is good).

If you make it around now then it should be done in time for Christmas. You can use the fruit again (as I did with brandy) or attempt to eat it. Cooking with it sounds like a good idea, but all the alcohol boils off. I made chocolate with the sloes, but in reality it wasn't that good.

Sunshine

I like winter - to an extent. I enjoy watching the seasons change and totally get the concept of it being a period to reflect, to create your own warmth and to look forward to the year ahead.

I know we're forever whinging about how crap our weather is in the UK, but the last couple of months have been consistently colder, greyer and snowier than any I remember. Romantic season watching aside I've been ready for summer for quite a while now.

My ideal climate would consist of 2 weeks winter, 2 weeks spring, 4 weeks autumn and 44 weeks summer. Enough time to enjoy the unique offerings that other seasons bring (beautifully coloured leaves, snow etc), with the option to spend evenings outside in sandals and a single layer of clothing the rest.

It's not that I find lack of sunshine depressing per se, rather that its presence really boosts my energy levels. I've used a light box for the past couple of years which helps to a degree, especially when having to get up and go to work whilst it's still dark outside. It's no substitute however for the real thing.

I know the obvious answer is move to a warmer climate, but I like the UK and for all it's failings it's a pretty great place to live.

So, rant aside; yesterday we had proper sun for the first time in ages.

Our coatless walk was on reflection a little cold, but it was so refreshing to be outside enjoying the light. For a few moments on Sunday afternoon whilst relaxing by the window bliss was achieved.

Alcohol isn't the answer to many things, but having a glass of something good in your hand when you've nowhere else you need to be often helps.

The following drink was concocted and worth remembering / recreating again:

• 2 Shots Summer Pimms
• 1 Shot Cucumber Gin
• 1 Shot Simple Syrup
• 8 Shots Orange Juice
• 3 Strawberries
• Crushed Ice

Muddle / crush the strawberries in the bottom of a cocktail shaker and add the rest of the ingredients. Shake until your hands go numb from cold, then stain into 2 glasses. Float a 1-2 tsp of the strawberry puree on each.

Warning: this drink goes down very, very easily. It's probably worth making 2 batches (or a jug) in advance.

I'm really loving the cucumber gin I made a while ago at the moment. It's really quite impressively cucumbery and a little goes a long way (you could probably lower the shot to a half if you're less of a fan). I've been a big lover of Pimms since it's vegan status was confirmed a few years ago and strawberries are always good.

Cucumber Gin

Having made Mint & Strawberry Sorbet last week I've been considering ways to get some cucumber flavour into my Strawberry Pimms Cocktail. The obvious answer is cucumber gin, however the stuff that is commercially available isn't cheap and vegan status unknown. Thus I embarked on making my own.

Creating soft fruit infusions is very easy; you just need fruit, alcohol, a jar and between 2 days and 1 week. Cut the cucumber into thin slices and add to the jar with the gin. I used Juniper Green Organic Gin, which I know to be vegan. When last checked both Gordons and Bombay Sapphire were also vegan, however I save the latter for drinks where the gin's flavour will be fully appreciated.

Seal the jar and give it a good shake and put it somewhere where you'll see it regularly, giving it another shake each time you do. After shaking be sure that all the cucumbers are covered, as you don't want them going mouldy. When complete strain the cucumber out and bottle. I can't imagine it going off any time in the next year, so it should be good for the summer.

Peach & Lychee Pimms

The taste of lychee goes surprisingly well with Pimms.

I wasn't going to blog this until next summer, as it isn't Christmassy in the slightest. I've just been informed by @vegandeb however that it would in fact be in no way inappropriate to do so, what with it being the season of boozing and all.

You have 2 options for making this drink:

• Infuse peaches and lychees in Pimms directly
• Infuse them in gin and mix them later.

The latter (pictured above) is recommend as it lets you try the combination with other spirits, but it's up to you. This summer I used the first option, as I found Sainburys fake Pimms (called Pitchers) on offer for £5 a bottle. It's not as good as the real stuff, but once infused it's difficult to tell the difference.

Whichever option you choose cover a tin of lychees and a tin peaches (both drained) in an infusing jar with the booze of your choice. Give a good shake, then leave for 48 hours (shaking briefly whenever you walk past).

Once complete you can make the cocktail. You can leave infusing for longer if you want, but unlike infusion with spices and hard fruits (sloes, damsons, cranberries etc) that take months you can use soft fruit infusions within a couple of days.

Ingredients:

• 1 shot Pimms
• 1 shot Peach & Lychee Gin/Pimms
• 2 slices soaked peach
• 2 soaked lychees
• Crushed Ice
• Lemonade
• 2 Drops Orange Bitters (optional)

In a high ball glass muddle 1 lychee and 1 peach slice together. Add the alcohol and mix. Fill the glass with crushed ice, then top with lemonade. Stir and garnish with remaining peach slice and lychee.

Adding a couple of drops of orange bitters takes the sweet edge off the drink a bit and adds to the complexity of the flavour. Angostura orange bitters were vegan when last checked earlier in 2009.

Enjoy!