This recipe is something of an experiment. I’ve made Sloe gin before and i’ve tasted damson Whiskey which was very delicious. However this flavour combination, in this application, is a venture into the unknown……………….
Now is a great time to be making flavoured alcohol, Autumn fruits are ready to be harvested and preserved so the flavours will have a few months to infuse, ready just in time for Christmas. This Spiced Plum Whisky is to be added to my Christmas gift hampers, so fingers crossed it works!
To make my Spiced Plum Whisky I have used:
- 3 litres of Whisky
- 20 plums
- 440g soft brown sugar
- 2 cinnamon sticks
- 5 cloves
- 4 star anise
- A splash of vanilla extract (roughly 5-10ml)
I quartered the plums into an ovenproof dish then added the brown sugar, spices and vanilla extract. I then roasted them for 25 minutes at 160 degrees c until the plums turned a golden amber colour and started to release their juices, then I let the plums cool completely. Next I transferred them, along with the Whisky into a large Tupperware container with a tight fitting lid. I’m storing the whisky in a cool dark place, in a few weeks time I’ll be tasting the Whisky to make sure the flavours are coming along nicely and will tweak if necessary, i’m not a big Whisky fan but I love all the other flavours and am hoping for some tasty results!
Do you have any alcohol infusing tips or flavour pairing suggestions?