HOT CROSS BUN SPICED GIN

Looking for an alternative to chocolate? Here’s an Easter gift that will be gladly received by just about anyone you know, a hot cross bun spiced gin, infused with spiced flavours. Its home-made and you will probably have most of the ingredients already. You will need to plan ahead with this one though. The ingredients should be left to infuse for at least a week but ideally up to a month before serving. Once opened, the gin will keep for up to a month.

Let’s, hop to it.

INGREDIENTS:

• 500ml London dry gin

• 1 vanilla pod, halved lengthways

• 2 tbsp mixed dried fruit

• 1 cinnamon stick

• ½ tsp cloves

• Edible gold or silver glitter (optional)

• 500ml bottle, sterilised

METHOD:

1. Put the gin, vanilla, dried fruit, spices and, if using, glitter in the bottle, seal and shake well. Leave in a cool dark place for at least 1 week to infuse. 

2. Serve freezer-cold, martini-style or add ice and top up with ginger beer for a longer drink. 

It’s as nice for sipping as it is to slip into your cooking. Experiment with gin jellies or whip it into butter to spread on toast or better yet, your hot-cross buns. My mouth is watering.

Bon appétit and Cheers!