This is the first in a series of festival-y posts leading up to the best festival in the world – Glastonbury. The beginning of May is about the time my excitement about our annual jaunt to Pilton, Somerset reaches ridiculous heights. Itching to do something ‘festival-y’, Chris and I usually end up in Asda with a trolley full of vodka and gin. It’s time to make some flavoured spirits!
Flavoured spirits are great for festivals for a few reasons:
1. You can sip them straight (and responsibly) which means less booze to carry to your tent, and no mixers required
2. Because of the lack of mixers, you spend less time queuing for the long drops (ew)
3. If you decide you’d like to use a mixer, simply buy a bottle of cold, fizzy pop, and mix away
4. If you’re a Twisto* go-er at Glastonbury, you meet up with about 100 others who make flavoured spirits, and try each others creations. Delish!
We’re both usually creatures of habit, with me always sticking to raspberry gin, and Chris normally grabbing bags of the sweetest, most sugary sweeties available. However, this year I’ve also ventured onto vodka and here’s what I’ve come up with…
800g raspberries (washed and dried)
1 litre gin
Pop the raspberries into a large jar and fill with the gin. If you like, you can add in some sugar at this stage, but I tend to add it once the raspberries have been brewing for a good few weeks so I can adjust it to taste. I prefer the gin to be fresh and tangy rather than overly sweet.
600g strawberries (washed, dried and cut into pieces)
This is a new one for me, so I made it up. I added the strawberries into a jar and topped with the vodka. That’s all. As with the raspberry gin, add sugar if you want it sweeter, or wait until it’s had time to develop. I’m planning on adding some fresh lime to mine a little closer to the festival.
Sherbet lemon vodka
1 x pack of Bassetts sherbet lemons
There’s no real method to this madness – simply add the sherbet lemons to a jar and top with vodka. Voila.
A few days before Glastonbury, pour the gin and raspberries, and the vodka and strawberries through some fine cheese cloth and squeeze the life from the fruit, getting as much of the natural sweet flavour into the spirit, being careful not to waste any alcohol. Sweeten with sugar or agave to taste, and bottle it up into plastic water bottles.
For the sherbet lemon vodka, the sweets will have completely dissolved by the time it comes to filter, so it’s just about filtering it a good few times with fine cheese cloth and a funnel, making sure it’s crystal clear before you bottle it up.
Chris made Tropical Skittles (looks like fish eggs in dinosaur goo), Werther’s Original, and Glacier Fruits vodka. A little sweeter than I like, but he loves them and that’s all that matters. Here they are:
Are you making flavoured spirits for Glastonbury or another festival? I’d love to know what flavours you’re making. Let me know in the comments.
Until next time…
*Twisto is a group of amazing people who talk on Twitter all year, and then meet up at West Holts to drink flavoured vodka and have a flipping good time. It’s awesome!