Whitley Neill Gooseberry Gin, 70 cl

Product Information

At the start of the season you’ll find the younger, greener gooseberries on the shelves (or on the bushes, if you’re going to pick your own! Drink on its own, mix with tonic or drink with sparkling water and mint for a refreshing summery cocktail.

The Best Infused Gin Recipes - Great British Chefs 11 Of The Best Infused Gin Recipes - Great British Chefs

Victoria also includes a recipe to use up those berries that have been gently soaking up that wonderful gin – a boozy gooseberry gin jam. Don’t keep the gooseberries in the gin for any longer than three months or the flavour will start to deteriorate. In an old barn, converted for the purpose, we have spent countless hours adapting our family recipe to new flavours and concoctions, made using the finest ingredients sourced from far and wide. I have just been filtering my version of Creme de Cassis and have bottled 4 x 375 ml bottles up and I shall keep the other two jars on the fruit until after Easter. As you can see from the photo I prefer to pick my dessert gooseberries when they are still not quite ripe.My loganberries have really struggled with the weather and I have frozen only just about a 1/2 litre for use later. With notes of cinnamon, dry spice, pear and apple and tastes of vanilla, stone fruits, pear and white pepper spice. Believe it or not they have a natural sweet intensity – unlike the usual tarty green unripe things you come across right now – so they’ll need far less sugar. Freezing is certaily big help and it means one can harvest the gooseberries as they come to harvest condition. Having moved down to Devon at an early age, Johnny would pick the local Gooseberries and his mother would create a Gooseberry Fool for the family to enjoy.

EASY Gooseberry Gin Cocktail Recipes - stevethebarman 5 EASY Gooseberry Gin Cocktail Recipes - stevethebarman

I am hoping that the weather improves ( as the UK forecasters promise for the Olypics) so the my blackberries produce a good crop. Gooseberries may not be everybody's cup of tea, but there is something original about this Gooseberry Gin which makes it positively irresistible. There is no hard and fast rule here for how long to leave your gin - we recommend at least a week or two, to allow the flavours to steep. Once tasted, resisting a second try from the glass would be more tricky than avoiding a glance at the wicked Medusa's head.Combining our expertise, we constructed some brilliant cocktails that allow the unique and individual flavours of their gin shine through, without overpowering the drink. Absolutely ideal for the coming summer months we hope you look forward to making and trying these Slingsby Gin cocktails as much as we do. I have just picked 3 kg of gooseberries and topped and tailed them and will “gin” some of them tomorrow. The gin will be ready after three weeks, but can be kept for up to three months with the fruit in for a stronger flavour.