I regret - deeply - not having made more red currant gin in June. I love it. I think we sampled the first batch when the New York Times came to visit in July, and then I eked the rest out every now and then. Fortunately Vince doesn't like it as much as I do.
It is tart, not sweet at all, and there is little more sediment than I would like in the liquor. Could it be lycopenes again? As in tomato and autumn-olive juice? The black currants (and their gin is divine, too, in a very different way) were sedimentless.
So I had some of the gin last night on the roof as I thinned my greens. It is misleadingly amber in the sinking sun. The rainbow chard seedlings have made rainbows, already, and the mixed lettuce is very...purple. In amongst a zillions seedlings three are green. Interesting.
And next year's red currants are very, very far away.
Looks delicious...Bright sunny morning here so lifted spirits of the other variety! :)
ReplyDeletewhat do you do with current gin?and what about peach gin?
ReplyDeleteHi Jelli - glad you have some sun at last. Makes such a difference.
ReplyDeleteDonna, er...I drink it...(Was that a trick question?). With tonic, or shaken up with lime juice and various herbs...Peach gin, as in the leaves, or slices of? Drink, drink drink. Also, grown up sorbet.
no trick; a g & t variant, then. just wanted to make sure i wasn't missing anything.
ReplyDeletepeaches: thin slices of the fruit. too late here now, alas. but i still have peach vodka & rum. yum.