A lack of lemons, and repeated forgetting to acquire some, has led to us missing the Elderflower champagne season this year. I’m quite peeved about it, really, in spite of it basically being my fault, as last year the crop was so successful I intended to brew up at least twice as much of the falling over juice as last year.

DEEP SIGH, and note to self to do better.

By way of compensation the other day, I unleashed a brew that’s been brewing for an undetermined length of time, and consequently elicits Eric Morcambe-esque “NYAH!”s when sipped.

I give you, damson gin part 1, 2009-2010.

I’ve had a small amount. That’s all you can have in an evening without losing brain cells, I think.

The recipe? Courtesy Jean next door: rough-as-f**k gin (here I’ve used Tesco’s Value – any cheapo stuff will do), sugar & damsons. Stick it in a jar, shake it up periodically, when you can’t see any more sugar leave it on the shelf for 3 weeks to 5 years(!) then strain it through muslin (it seems good to me that I’m using the kids’ old urp cloths to strain strong alcohol. Sort of poetic). Try not to drink it all in one sitting. Hide it when relatives come round. This is NOT schnaps, even though it shares texture, taste & colour with some brands.  This is far more potent and precious. YOUR time has gone into it.

I think Jean has a more scientific method, i.e. measures ingredients and time on the shelf, and probably washes the muslin between batches (JOKE!!) – her brew is generally FAR superior, which is why I give her so many of our damsons each year.

If you need me, I’ll be under the kitchen table…