DIY Infused Spirits

As with the homemade chilli and garlic oils, I made these for Christmas last year for my Mum and sister, so couldn’t post them at the time. They went down very well indeed, and became special occasion drinks! They only take a week to infuse, so make great last-minute gifts.

They really are so easy to make, and better than most flavoured alcohols you can buy (the spiced rum knocks Captain Morgan out of the park!). I bought a few Kilner jars for the infusing, as well as these lovely bottles from Home Made, which you could also paint if you liked. A funnel also makes life much easier, and you’ll need some muslin too.

Raspberry Gin (makes 500ml)
– 500ml gin (you can also use vodka)
– 200g raspberries
– 1 vanilla pod, halved
– 1 tbsp granulated sugar (optional)

1. Place all the ingredients into a large, clean jar. Put to one side for a week; shake daily.

2. Sterilise the bottle: heat your oven to 100°C. Wash the bottle thoroughly in hot water, then rinse and place on a baking tray to dry in the oven.

3. Place the muslin cloth in the funnel, and pour the gin through this into the bottle.

Spiced Rum (makes 500ml)
– 500ml dark rum
– 1 cinnamon stick
– 1 nutmeg
– 3 allspice berries
– 1 star anise
– 3 cloves
– 2 cardamom pods
– 3 black peppercorns
– 1 bay leaf
– 1 vanilla pod, halved
– peel of 1 orange
– thumb-size piece of fresh ginger, peeled
– 1 tbsp demerara sugar

1. Use a mortar and pestle (or a plastic bag and a rolling pin) to crush the cinnamon stick, nutmeg, allspice berries, star anise, cloves, cardamom and peppercorns.

2. Place all the ingredients into a large, clean jar. Put to one side for a week; shake daily. Remove the ginger after 3-4 days to stop it overpowering the other flavours.