5 Alternative Recipes for your Hip Flask
Below are 5 alternative recipes for your hip flask other than the traditional sloe gin. Not that we don’t like sloe gin, quite the opposite in fact! We just fancied something different.
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350 grams (12 oz) of sugar
600 grams (1 lb 5 oz) of raspberries
1 Litre (1 ¾ pints) of vodka
Add the raspberries to a glass bottle or jar (don’t be tempted to use plastic or metal as this can taint the drink) and then add the sugar to the bottle (use a funnel for ease). Then pour the vodka in on top of the fruit and sugar and that’s it. We like to use extra fruit and sugar as vodka has less taste than other spirits.
Simply shake the container to mix it up and store in a cool dark place, turning or gently shake the bottle each day until the sugar is dissolved (first couple of weeks).
Then leave the mixture for at least three months, or anything up to a year (turning it once a week), before straining and bottling it.
Keep your fruit vodka away from the light, unless the bottles are dark green or brown, as this will maintain the colour. If you are using clear bottles, wrap them in brown paper to keep out the light or store them in a cool dark place that is dry and airy.
Every few weeks take a sip and add sugar if it tastes too sharp. If it is too sweet it is difficult to go back.
225 grams (8 oz) of sugar
450 grams (1 lb) of blackberries
1 litre (1 ¾ pints) of brandy
Follow the same steps as for the raspberry vodka above.
375g of white granulated sugar (for ordinary green gooseberries)
500g of gooseberries
Half of a vanilla pod
Thumb size piece of grated fresh ginger
1 litre of medium quality gin
Top and tail then squash gooseberries a little. Follow the same steps as for the raspberry vodka above, adding the half vanilla pod and grated ginger too.
Zest and juice of 6 unwaxed lemons
200 g caster sugar
150 ml water
700 ml eau-de-vie (colourless fruit liqueur), 40-80% proof, or vodka
Put the sugar and water in a saucepan over medium heat and stir to dissolve the sugar.
Bring to the boil, then simmer briskly for 3-4 minutes until the bubbles look syrupy. Leave to cool.
Add the lemon zest and juice to the syrup while it is still slightly warm. Then add the eau-de-vie or vodka.
Pour into sterile bottles or jars and seal.
Leave in a cool, dark place for 1 month, shaking every day for the first week. After a month the lemon liqueur will be ready to drink.
500g sloes (squashed/mashed)
750ml (1 standard bottle) of red wine
Add the sloes, sugar and wine to your container. Seal and shake daily for 6-8 weeks, keeping it in a cool, dark place. Keep tasting and adjust sugar if you think necessary
After 6-8 weeks, drain the sloes off the liquid through a double layer of scalded muslin.
Add the brandy and mix well.
So there you have 5 alternative recipes for your hip flask! Enjoy!