How do you make Fennel Gin? | National Dish Recipe | Gin Infusion

Wayne @NationalDish — Mon, 04 Jun 2018 21:28:21 +0000

Looks really beautiful when you first put it in, but that will change – so keep an eye on it.

We like infusing our own Gin and have a growing number of flavours. Fennel Gin is a bit of a surprise – I wasn’t sure how it would turn out – it’s real good, it’s vegan and is a subtle version of Sambuca.

Unlike fruit based Gin infusions, which you would leave for 3 months, fennel needs to be rather quick, cause it goes brown…fear not, we made a recipe, so you’ll be fine.

Our Plum Gin – which is a thing to behold, was created in a very large Kilner Jar, I’ve moved down to 1 litre jars – I can then make more than one at the same time.

How do you make Fennel Gin | National Dish Recipe

Might not seem like an obvious ingredient to infuse, but aniseed is incredibly popular in booze and if you're going for it, use a fab vegetable like Fennel and the result is fab. Remember, when infusing, sterilisation of EVERYTHING is EVERYTHING.

CourseCocktail, Drinks
CuisineBritish

Servings1 Litre

Prep Time20 Mins

Passive Time1 Month

Ingredients

1Litre ginuse a pretty good one, not a designer brand though. We went for Tesco own.
3Large bulbs fennelslice it up in biggish chunks
5Tbls caster sugar
1Litre kilner jarclean as...
1clean jam straineryou could use your grandma's tights, just avoid the gusset

Instructions

First is the sterilisation - you can get a clean bowl and put the kettle on. Wash the kilner jar including the lid, rinse it and place in the bowl standing up. Then pour boiling hot water into it, over filling (be fucking careful) and push it over - cover everything in boiling water - leave it for 10 mins.
In the meantime get the other ingredients ready.
Remove the jar and let it cool - don't touch the inside, the rim or the inside of the lid. Then put in the fennel and sugar and all the gin.
Screw the lid on and leave in a cool dark place, like a cupboard. Shake it every day for the first few days and then leave for a month. During this time the fennel will start to go brown, but that's ok as long as you don't let it turn gross. At one month it should be ready.
Strain into a sterile jug through a jam strainer (sieve isn't good enough) and then transfer to a sterile bottle through a sterile funnel. Done and ready to drink.
If anyone comes up with a good cocktail recipe using it, let me know on social media or post below.

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How do you make Plum Gin? | English Plum Gin | National Dish of England

Wayne @NationalDish — Sun, 07 Jan 2018 08:02:18 +0000

You can use any variety of Plum, I’m using Mirrabella and Victoria

The time of year is late August and my two Plum tree varieties – Mirebelle and Victoria are ready to harvest.

I could make Jam but that means eating bread and that ain’t gonna happen. So I’m making Gin!

How do you make Plum Gin? This recipe will have it ready for Christmas.

How do you make Plum Gin? | English Plum Gin | National Dish of England

This isn't really a recipe, it's a process - a little bit of work up front, especially around sterilising your Kilner Jar, give it a shake for a week and then leave it the hell alone for 3 months - simples...

CourseCocktail, Drinks
CuisineBritish, English
KeywordGin, Homemade, Plums

Servings1 litre

Prep Time30 minutes

Cook Time0

Passive Time3 months

Ingredients

1litre ginuse a mid range Gin that you can improve rather than budget stuff
1kg plumsany variety, I have two Mirrebelle and Victoria, both homegrown
250g caster sugardisolves better
Pinch cardamom pods
Pinch juniper berries

Instructions

Sterilise your Kilner Jar, wash your plums and measure out your ingredients.
Get a clean fork and stab your plums all over, this will release all the juices into the Gin. Any plums that look a little ropey throw away, we want to avoid excess nasty bacteria.
Now add all the ingredients to the jar and give it a shake and seal - place in a cool, dry and dark cupboard.
For the next week, shake on a daily basis to dissolve the sugar and then leave alone for at least 3 months. Should be perfect for Christmas. If you want to make more, just double all the ingredients.
After three months and you were good at sterilising you'll have some kick ass plum gin. Just look how much the colour changes and I promise you, this goes in to the flavour.
You'll need to filter the sediment out, I used a jar with a tap and ran it through clean muslin into a pan.
More sterilising, hopefully you had the sense to keep some old gin bottles, or any bottle, in anticipation of this day - make sure they are ultra clean. Fill em up and cap it off. You might want to sellotape the lids, as if they were bought from a shop - further fermentation could force the them off.
My homemade Plum Gin made great Christmas gifts - not all of it though...
Thank you England

Recipe Notes

I'm sorry, I know this looks like an old man having a wee - although, he's got issues if it's that colour, tastes good though. But, I filmed it so I might as well post it. If videos of gin filtering into a pan gets you going, sit back, grab some Kleenex and enjoy...

The post How do you make Plum Gin? | English Plum Gin | National Dish of England appeared first on National Dish.

Drink Archives | National Dish

How do you make Fennel Gin? | National Dish Recipe | Gin Infusion

How do you make Plum Gin? | English Plum Gin | National Dish of England