Black­berry whisky

Olive - - EXPERT -


The sub­tle spici­ness of black­ber­ries is a per­fect match for whisky. Use an af­ford­able blended scotch, which you can tweak by adding in whole, toasted spices (such as car­damom) to in­fuse. black­ber­ries 500-600g caster sugar 300g blended scotch whisky 750ml

• Tip the black­ber­ries into a large ster­ilised ma­son jar and gen­tly mud­dle them with the end of a rolling pin.

• Add the sugar and whisky, seal the jar and give it a good shake. Store in a cool, dark place (give it a good shake ev­ery other day to help the sugar dis­solve) for at least three weeks (it will get bet­ter the longer you leave it), tast­ing reg­u­larly un­til you’re happy with the flavour. Once the whisky is ready, fil­ter out the berries through a piece of muslin or jelly bag (or keep them in for bursts of juicy fruit while you drink) and seal in a large ster­ilised bot­tle.

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