Gingerbread Gin Liqueur

Our Gingerbread gin liqueur recipe harks back to ancient Christmas traditions in London. In fact, some records claim that gin and gingerbread is the first recorded pairing of spirits and food.

You see, back in the 17th and 18th Centuries, the River Thames would frequently freeze during the winter. When this happened, Londoners used to head out onto the ice to hold 'frost fairs' with all sorts of market stalls set up to sell to those there for the skating and games. Many of these stalls would have been selling hot gin and gingerbread to keep the revellers warm.

We think this is a tradition that needs to be brought back, but with global warming and urbanisation putting paid to the 'frost fairs' we're going to have to rely on a different approach to combine gin and gingerbread this winter.

Gingerbread Gin Liqueur

700ml gin,
150g crystallised ginger
two cinnamon sticks
two teaspoons vanilla extract
75g soft sugar
Add all ingredients to a jar and leave to infuse for a week, shaking daily. Strain out the solids and return to the bottle. It's ready to drink immediately, but will improve over the next few weeks as it matures.

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