I like to sip my Christmas liqueurs from a shot glass. If you prefer, you can serve over ice or add to mixed drinks.

Sweet and oh-so-indulgent, liqueurs are the perfect end to any meal. Typically, they will have a lower ABV of around 15-20% (as opposed to a straight spirit such as gin, which will be upwards of 40%), making them ideal drunk neat or over ice. Set to become another cult yuletide spirit this Christmas Pudding Gin Liqueur deserves pride of place amidst the festivities. It’s the star of the drinks cabinet and a showstopping centrepiece for the holiday season guaranteed to make it a very merry Christmas. The Gin Liqueur contains warming flavours of Christmas spices, including cinnamon with mince pie, Christmas cake, dried fruit like raisins and prunes overlaid with icing sugar, toffee and syrup on the aroma. A syrupy sweetness, combined with dried fruits, gives you a liquefied Christmas pudding on the palate. Although you can’t see it clearly in the bottle, there’s also a golden shimmer that shines beautifully in your glass. Spices – I’ve added a mix of cinnamon, mixed spices, cloves and all spice. You can choose your own, and any warming spices would be delicious. I don’t like too much spice, and don’t want to mask the fruit. If heavy spice is your thing, then go wild. Use a reasonable gin, but not something really fancy. A mid range supermarket own brand dry London gin is perfect here.Making homemade liqueurs is much easier than you might think. This one only needs about three – four days to infuse, so even if you are running out of time to find the perfect present, you may have found it here. Why make Christmas gin The joy of this simple recipe is that it’s not only easy to make at home, but it’s totally flexible; the number of spices we’ve suggested in our easy recipe below are merely our own preference, so feel free to experiment with the flavours you like; so if you are not so keen on cloves, for instance, just leave them out!

Vary the dried fruit – For the best Christmas pudding flavour, keep a base of about half to two thirds dark vine fruit (currants and raisins) and then make up the rest with apricots, dried figs, dates, cherries, mixed peel, or any combination to taste. Cut larger pieces of fruit into smaller pieces, about the size of a raisin. As with other liqueurs, store this in a cool dark cupboard. It is best consumed within a year, because the flavours can start to fade if you keep it longer. Hints and tipsBefore you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time. Spices – Add more, or less to taste. Remember that not all brands are the same, and that fresher jars of spice will have far more flavour than older ones. Because of this, err on the side of caution. It is best to add less and then if you feel it needs a little more, adjust and leave to infuse for a bit longer. Aroma 👃 “Fresh green apples, green pears, gooseberry with the slightest hint of spice and orange zest on the aroma.” If you want your gin Christmas gifts to look really fancy, you can crumble in a pinch of culinary gold leaf when you bottle your gin. Winter is made for infusions, concentrating and capturing flavours to last through the colder months. This one is like Christmas pudding in a glass.

It makes sense that a festive spirit will help get you into the, ahem, festive spirit, so of course we're getting excited about Christmas gins. These seasonal offerings infuse a gin base with all manner of festive flavours, from candy canes, mulled wine, Christmas pudding, and cranberries to clementines, frankincense, myrrh, and even Brussels sprouts — yes, really. That takes the trend for unusual gins to next-level greatness. The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates! Flavour 👅 “A vibrant expression of orchard fruits, a mixture of ripe and unripe, with minerals, and a natural spice on the palate.” Gin – I use a supermarket own brand. You don’t want one of those fancy botanical versions, as they are expensive and all the subtle flavours that make them expensive will be lost. You don’t want anything rough either. A dry London gin works well. Muscovado Sugar – This adds both colour and a lovely treacly caramel note. You can also use dark brown soft sugar. A lighter sugar like golden caster will make a lighter gin in both colour and flavour.If you are experimenting with the recipe write down what you did, it is really annoying to make the perfect infusion and not remember the recipe!