Gin-gle bells

Getting into the Christmas Spirit

Welcome back, or if it’s your first time here, take a seat, and I’ll fix you a drink.

Today, we are going to look at a drink called 'Gin-gle Bells' This is technically an infusion, we will make a great drink with this in the coming weeks. This marks a huge deviation for me, not actually sharing a drink recipe - but you will want to follow this one.

This drink is courtesy of my good friend Matt Burton who runs one of the UK's leading Gin Blogs: The Gin Shelf

Whilst you may roll your eyes at a Christmas post being made in November, this little concoction is going to need a minimum of 6 weeks before it’s ready to whack under the Christmas tree…I give you a ‘The Gin Shelf’ limited edition infusion of cranberry, orange & cinnamon, which is aptly named ‘Gin-gle Bells'

This really is Christmas in a glass, and the perfect Crimbo sipper. It can easily be enjoyed neat over ice or as a festive gin & tonic (best served with a premium light tonic water). If you want something a little edgier, try it alongside a ginger ale or ginger beer to add a little warming spice to the equation to complement those cinnamon flavours.

Let's start with some ingredients:

• 2 Cups Sugar
• 750ml Gin (Matt uses 'Oliver Cromwell', I went for 'Good Morning')
• 400g Fresh or Frozen Cranberries (see tips below)
• 2 oranges
• 2 cinamon sticks

What hardware do I need?

• Mixing spoon
• A large 2 Quart / 2 litre Container
• A peeler

Directions - Let's do this; let's make Christmas!

Ok, so I’m going to let you in on a secret. This is super easy to make, and if you get a wriggle on then you’ll have this ready in time for Christmas morning! (…or afternoon, you know…up to you!).

Chuck your sugar in to your storage jar and pour in the gin. Slosh it about for a bit until your sugar has dissolved.

Add the cranberries & orange peel and give the whole thing a bit of a mix. 3. Throw in your cinnamon sticks, close the lid and give it a shake (pretend this ‘bad boy’ is on the naughty list and give it a bit of umph!)

Stick your gin infusion in to a dark place, out of direct sun light, returning to give it a good shake once a week to keep those juices flowing and flavours infusing! 5. I’d recommend leaving the gin to infuse for 6 weeks, though you can give it slightly more or less time depending on the flavour profile you’re after.

After 6 weeks of patiently waiting, you’re going to want to strain your gin through a muslin cloth, to remove the berries, peels and any residue. And then you’re done – your very own Christmas gin is ready to be bottled up.

Drop back in Early December and I'll share a couple of drinks using this.

Enjoy

Tips

Frozen cranberries will avoid you having to individually prick each berry if you opt for the fresh fruit alternative!

Follow Matt on (@theginshelf) for all your Gin desires.