Apple crumble gin in cloudy apple juice
There are days in life when ingredients just look at you and say ‘I want you to make me into gin.’ Right? OK, maybe not exactly, but let’s just say you’ve got the ingredients for an apple crumble in front of you but also a bottle of gin. What would you do? Apple crumble gin is the answer. When life gives you apples…
This particular life and blog can be quite heavy on the gin sometimes, but only because it’s delicious. I’m a big fan of small-batch craft gins, but also making seasonal flavours in a way that commercial production just can’t is also just generally a joy. In the past, there’s been mulled gin, raspberry gin, apple and bramble gin, blood orange gin, and a few more on top of that. Well, now joining that collection is something that’s perfect for this time of year, this apple
If you’re somehow imagining a crumble dish in a very large jar of gin, I admire the creativity of your brain. Doubly so if you’ve worked out how to do it. But in this instance, it’s purely down to the flavours. We’re talking lots of cinnamon, some ginger and lemon. There’s also apple, of course, and it’s all topped off with brown sugar to give sweetness this gorgeous deep caramel colour.
It comes with a suggested serve as well: warm cloudy apple juice.
Not so much a dessert, this apple crumble gin is something to drink on a cold dark evening. A mug of hot apple juice you can hug, topped off with delicious gin.
The eagle-eyed amongst you might have spotted the photos have it in a glass, but that’s just because it looked better in the photos than a mug!
So this winter
Who doesn’t love gin? This apple crumble gin takes some of the best flavours of the much-loved dessert and puts them into a gorgeous seasonal gin.
- 500ml simple gin
- 80g brown sugar
- 2 tsp ground cinnamon
- 2 cinnamon sticks
- 2 bramley apples
- 1cm root ginger
- Juice of 1/2 a lemon
Peel and core the apples. Cut into cubes of about 2cm squared and pop into a large jar (I use a 1-litre jar) along with the lemon juice. Shake a little to cover the apple in lemon juice.
Add the sugar, cinnamon and ginger into the jar along with the gin. Seal and shake for a minute or two to dissolve as much of the sugar as you can.
Place in a cool dark place, shaking every day or two. Let it infuse for two weeks then decant using a muslin cloth or a kitchen paper-lined sieve.
- You can use any gin you want, but something very delicately flavoured will be a bit of a waste and if it started out tasting like paint stripper no amount of flavour will save it!
- Remember to sterilise your bottles before adding the gin to them – wash them in hot, soapy water, rinse and pop in the oven on about 100 degrees to dry.
Keywords: apple crumble gin
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