Granny B's Helpful Hint: Remember, if you are making 2 litres, double the ingredients, for 3 litres triple it etc. The color is added post distillation. It is translucent purplish blue that is quite attractive when combined with soda or tonic. We’re very serious about preventing food waste here at My Vegan Minimalist so here’s a few ideas of what you could do.

Want to make it sweeter? Just add sugar to your pan whilst preparing your blueberry syrup. Or you could use sweetened tonic water. This recipe is a fantastic base, but unlike my baking recipes, it will still work even if you leave some bits out or customise them. 2. Prep your syrup ahead of time In a Negroni the flavors clash and it tastes off. Paired with bitter savory complements such as dry vermouth in a Martini results in a similar affect. Though a lemon twist over Greenall’s Blueberry Gin served Churchill Martini style works surprisingly well. litre of cheap gin - this can be a supermarket own brand or similar. Don't go spending a lot on buying good quality gin as you will be infusing your own flavour with it to improve it. The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month.Nose: Sweet blueberry jam sits atop a slight tinge of ethanol. No other gin character coming through. On nose alone, you might mistake it for a flavored vodka.

When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment. Add blueberries, lime juice and water to a small cooking pan. Simmer for 10 minutes until much of the water has evaporated. This will create a blueberry syrup. Blueberry Simple Syrup | make this simple syrup ahead of time and keep in the fridge for fabulous drinks. Including this non-alcoholic blueberry limeade. It’s easy to pan stuff like this and call it a day. I may not be the target market for Greenall’s Blueberry Gin, but it’s easy to see why it would it works well within its niche. How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year.Once you’ve pressed your blueberry syrup through a sieve, make sure you don’t discard the leftover blueberries. Triple Sec: Orange flavored liqueur adds a nice touch. You can easily substitute this for Cointreau or Grand Marnier. While Greenall’s Blueberry Gin is available in Europe at 37.5% ABV, this review is of the stateside version that comes in at a comparably robust 40% ABV. Tasting Notes Lemon juice: Freshly squeezed lemon juice balances the blueberry so perfectly and almost makes this drink a bit like a blueberry lemonade.

Indian tonic water: I used sugar-free Indian tonic water (sometimes referred to as just ‘tonic water’). Make it a double. It’s hard to tell this is an alcoholic drink, which means you can double the amount of gin for a stronger tasting drink without overdoing it. Lemon | Just a squeeze, adds a lovely citrus brightness to the drink, and changes the purple gin to more of a blue.Simply just make your blueberry syrup ahead of time. Let it cool down completely, then store in the fridge for up to 5 days. To start with, it's worth getting a demijohn, which is a very large glass container with a wide opening and a cork in the top. It means you can fit all the fruit and alcohol in it and you can also keep an eye on when the sugar is disintegrating and see clearly the change in colour of the liquid. Avoid pairing with amaro, wines, or savory, botanically complex ingredients. Overall, Greenall’s Blueberry Gin Place a few tablespoons of sugar in a shallow dish (I used all-natural cane sugar) and 1 teaspoon of lemon or lime zest.

Flavorful Empress Gin | I used Empress Gin, an all-natural, gluten-free gin infused with 11 botanicals, including butterfly pea blossoms, giving it this gorgeous purple-blue color. Herbs & plants: rosemary, thyme, lavender, mint, elderflowerRemember, the more you use the stronger the flavour. Use around 200-400g of fruit per litre of spirit. Ginger Beer| I used a delicious spicy, Ginger Beer (non-alcoholic), but you can also use regular Ginger Ale, Club Soda, Tonic Water, or sparkling water; it will alter the sweetness depending on what you decide to use.For more details including how to store the syrup and other uses for leftover syrup, read the full blueberry simple syrup recipe. Ingredients: