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Chgristmas is coming.....
#1
I have spent most of today pricking sloe-berries with a needle and infusing them in gin, in anticipation of having circa 4 litres of sloe gin in time for Christmas.

It occurred to me that I cant be the only BAJR-ite into home made (legal!!) hootch and wondered if anyone else had a suggestion for an easily made variation that takes about 6 weeks to 'mature'. I have heard that soaking half lemons in a concoction of sugar and Vodka is supposed to be nice. Any ideas?
#2
A bottle of cheap scotch, some sugar, and a punnet of not-quite-ripe Apricots can be turned into a wickedly delicious syrupy gooey drink. The fruit bits are good for puddings. I think it works with cherries and peaches as well. Smile
#3
A homebrew beer kit from Morrisons (or Wilkinsons etc), a fermentation vat and a pressure barrel are enough for me. Pints for under 20p Big Grin
#4
Not alcoholic but - Pickled onions marinated in chilli peppers!!

I have personal experience of these - not to be taken lightly!!

Thank you very much EGGY I havent eaten a pickled onion since!!
#5
Mole,

They were also pickled in peppercorns as well as the chillis. I really liked them.

My favourite Christmas beverage does not really involve brewing but merely mixing. Take 1 bottle of vodka, 2 bottles of red wine, some ginger root, raisins and blanched almonds. Mix together in a large pan and warm on the stove. Once warmed drink repeatedly. Fall over.

Cheers,
Eggbasket
Gentleman Adventurer and Antique

"Ask not for whom the bell tolls, the ringing's in your head"
#6
Have just read Dineley and Dineley's "Neolithic ale: Barley as a source of malt sugars for fermentation", purely in the interests of archaeological research of course, but the detailed instructions for home brewing Neolithic beer have got me thinking about some experimental archaeology...bet I could even do it on expensesBig Grin
#7
As Christmas is on its way heres a recipe I can recomend:
Christmas Whiskey Cake
a very large bottle of bourbon whiskey ~
and
1 cup butter
2 cups sugar
6 large eggs
2 teaspoons baking powder
3 cups flour, sifted
1/2 t. salt
1 cup bourbon
1 pound pecans, chopped
3 cups white raisins (or use candied fruit)
1 t. nutmeg


First, sample the whiskey to check for quality.
Assemble all of the ingredients. Check the whiskey again.
To be sure it is of the highest quality, pour one level cup and drink.
Repeat this step.
Turn on the electric mixer and beat one cup of butter in a large
fluffy bowl. Add one teaspoon of sugar and cream until beat.
Make sure the whiskey is still okay... try another cup.
Turn off the mixer. Beat six leggs and add to the bowl,
then chunk in the cup of dried flut. Mix on the tuner.
Throw in two quarts of flour. Gradually pour in the cow.
Add 2 dried anything.
If the fried druit gets struck in the beaters, pry it loose with
a drewscriver. Sample the whiskey and check it again for tonsistency.
Next, sift two cups of salt. Or something. Who cares???
Check the whiskey again.
Now sift the nutmeg and strain your nuts. Add one table.
And the spoon. Of whiskee. Or something. Whatever you find left.
Grease the oven.
Turn the crake pan to 350 degrees. Don't forget to beat off the turner.
Pour the oven into the batter. Throw the bowl out the window.
Lick the batter off the floor.
Bake 300 minutes at 50 degrees.
Finish the blobble of whishy and flow to bed.


deep


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