Saturday, 20 April 2013

Raspberry heaven

The sun is out and finally feels warm, but never one to take a chance the cat is assisting in the incubation of seedlings. Green buds have started to appear on the raspberry canes, which had looked like dead twigs until last week. Good to know the endless winter and my novice orchard techniques haven't killed them! I've spent the morning straining and bottling raspberry vodka. To get WI grade clarity, double muslin is needed. The inky fragrant liqueur slowly silently filling the jug and perfuming the kitchen with the scent of summer afternoons on the allotment.

In honour of the raspberry and of Carol Channing in Thoroughly Modern Millie - the Carol Channing cocktail. Bruise some raspberries, (or in my case use some of the raspberries that have been soaking in vodka since last summer), in the bottom of a glass, add a little simple sugar syrup and some raspberry vodka, top with champagne, float a few fresh raspberries. Boom, there you are!

Thursday, 11 April 2013

Damsophilia and the life of an East London Gin Slinger

Mother's Ruin is eying up the slow moving advance of Spring with caution and all her fingers crossed. In particular as it's the annual Lyth Valley Damson day at Low Farm near Crosthwaite in Cumbria, this Saturday 10th April from 10.30-4.30. It's a great chance to drift about and check out the blossom orchards and buy some jam or gin. There is no sight more fair to this Cumbrian lass's heart than that soft blue Northern sky and a little sheltered hollow filled with flower laden damson trees.

Meanwhile I've been developing a new persona as an  East London Gin Slinger
in an interview with the lovely Two Thirsty Gardeners chatting about my other life as urban gin magnate and gin palace proprietor. 

A cocktail in honour of the mighty damson

The Public Purse
per person

1fl oz damson gin
1fl oz gin
3/4 fl oz lime juice
1/8 fl oz creme de violette
1/2 fl oz simple syrup
10 drops Peychauds bitters
1 fl oz egg white
1 twist orange peel garnish

Dry shake all ingredients for 30-60 seconds, then shake with ice for 20 seconds and strain into a cocktail glass - garnish with twist of orange.