Friday, December 26, 2014

Sloe Gin Fizz

I have a dirty addiction - the BBC's historical re-enactments. I've watched historians recreate farms from every era, I'll stalk Dr. Lucy Worsley in anything she does, there's even a show which has Edwardian cooking tips. There goes your afternoon, you're welcome!

While watching the Victorian Farm series, I watched Ruth put together a few bottles of Sloe Gin, traditionally made with blackthorn drupes. She placed it in the pantry for the upcoming Christmas season. If there's two things I like it's foraging and booze!

Unfortunately, here in the western U.S. there is a lack of hedgerows with wild plums in them. Fortunately there is a decorative plum in my front yard! It's got rich purple leaves and bark, and makes small red plums. Not quite the same, but a decent stand in.

I put my small harvest in a jar, covered it in good local gin, and a shake of sugar. Traditional recipes call for a lot of sugar, and I prefer my cocktails less sticky. Plus, watching my weight or something..

The photo above was taken Oct. 1st, this is the end of December, nearly three months! A rich red color and fantastic fruity aroma has occured. It looks really good against that backdrop of fresh fallen snow don't it?

Now, for a Sloe Gin Fizz. A good cocktail must have at least three ingredients - mine has the infused gin, sparkling water, and lime. A Fizz is traditionally done with a whipped egg white, but I am lazy  I wanted to experience the full flavors of the gin.

Full measure of both, on top of ice, squeeze of lime, stir with a knitting needle.

Go outside into the snowy afternoon and enjoy the drink and the sparkling of the sun on the flakes.

Some research shows that sugar is an important ingredient for the chemistry of the whole mess, so I added a bit more and stuck it back in the pantry to infuse more. While it is totally awesome and delicious right now, I was hoping for a fruitier flavor. (I used good Gin, so it's hard to lose, really.) I'll crack it again in January and see how it's doing! Until then, I'll just have to drink mead...

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