Hot cross bun spiced gin

Hot cross bun spiced gin
  • Serves icon Makes 500ml
  • Time icon Hands-on time 5 min, plus infusing

Now here’s an Easter gift that will be warmly received by most adults: a hot cross bun spiced gin infused with spiced flavours. Enjoy!

It’s as nice for sipping as it is to slip into your cooking – experiment with gin jellies, whip it into butter to spread on toast, or even make an adaptation of this roasted plums recipe using your hot cross bun gin.

 

Nutrition: Per 50ml Serving

Calories
120kcals
Fat
nil
Protein
nil
Carbohydrates
2g (2g sugars)
Fibre
nil
Salt
nil
Calories
120kcals
Fat
nil
Protein
nil
Carbohydrates
2g (2g sugars)
Fibre
nil
Salt
nil

Ingredients

  • 500ml London dry gin
  • 1 vanilla pod, halved lengthways
  • 2 tbsp mixed dried fruit
  • 1 cinnamon stick
  • ½ tsp cloves
  • Edible gold or silver glitter (optional)

You’ll also need

  • 500ml bottle, sterilised

Method

  1. Put the gin, vanilla, dried fruit, spices and, if using, glitter in the bottle, seal and shake well. Leave in a cool dark place for at least 1 week to infuse (see Make Ahead).
  2. Serve freezer-cold, martini-style (as pictured) or add ice and top up with ginger beer for a longer drink.

delicious. tips

  1. For sterilising know-how, watch our how to sterilise jars video.

  2. Make up to a month before serving. The opened gin will keep for up to a month.

Recipe By

Sophie Austen-Smith

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