Comments on: Damson Gin Recipe

By: Ron P.

Ron P. — Wed, 25 Jan 2012 00:29:44 +0000

I have been making Damson Gin now for three years as Sloes are unavailable in New Zealand. I have followed an old Sloe Gin recipe where you pierce the skin with a wooden toothpick. Maybe it is an 'old wives tale' not to use any metal to pierce the skin – who knows?
I have added brown and white sugar – not in the same bottle and cloves and cinnamon stick. Interesting flavours. The Damsons mature in February March in Auckland so now is my time to collect Damsons which I get from an orchard out Glenbrook way (for those that live in Auckland).

By: terry lister

terry lister — Sun, 01 Jan 2012 18:46:14 +0000

Damson's are plentiful in Auckland Vicki. Last season a person left 10 trees unpicked that I know.

By: seamouse

seamouse — Sat, 26 Nov 2011 10:22:13 +0000

I have damson gin that's about 6 years old!! So so yummy

By: Pat

Pat — Thu, 06 Oct 2011 08:17:22 +0000

Sorry folks

It is the Slom 2 Ltr jars from Ikea that I am using, see link

http://www.ikea.com/gb/en/catalog/products/10082806/

Ikea has a good selection of jars at resonable prices,

Pat

By: Vicki

Vicki — Wed, 05 Oct 2011 02:04:19 +0000

Where can I get damson fruits in New Zealand? Preferably canterbury region

By: Steven Edgar

Steven Edgar — Sat, 27 Aug 2011 09:45:47 +0000

Hi All
Damson gin is very easy to spoil by putting too much sugar in the mix in the first place. You cannot take sugar out of a solution, but you can add it in afterwards.
To make Damson Gin.
Use a washed plastic 2 litre lemonade/water bottle.
Prick or slash damsons and half fill the bottle (approx 2lbs) Add 6oz of sugar
Add 1 70cl bottle of gin
Shake up.
Every day or so gently roll the bottle (dont be too rough as this can damage the skin on the damsons and cause a sediment)
Keep away from bright daylight and heat
After time, the resulting liquid will start to darken and mature. The longer you leave it the better it tastes. It will not go off as the alcohol and sugar act as preservatives.
If you start in September, it will be good by Christmas.
When you are ready to serve/bottle/make presents, have a taste. It could be too tart at this stage, add sugar to taste.
It will continue to mature in the bottle.
You dont need expensive kilner jars, bottles and paraphanalia.
Use the plastic only once and it will not taint the Damson Gin

By: Jean Flynn

Jean Flynn — Thu, 17 Feb 2011 17:12:47 +0000

I took a bottle of damson gin to a women's meeting and gave each member a shot of same. I wanted them to say whether the recipe could go into a special new recipe book The meeting was a very cheerful one and members felt they would probably need to taste it again at the next meeting before making a final sdecision. We shall see!

By: Sue Thomas

Sue Thomas — Sat, 27 Nov 2010 12:59:53 +0000

I made 6 batches of damson gin last year plus 1 damson brandy, 1 blackberry brandy and 4 sloe gin, all been opened for tasting last week and the flavour and aroma are just fantastic much better for leaving to mature, but I did remove the fruit after 16 weeks.
Any fruit and spirit can be used it`s all part of the fun in making your own.
I decorate in small bottles, gift wrap and use as presents.

By: Roger Hughes

Roger Hughes — Sun, 31 Oct 2010 11:28:10 +0000

I grew a damson tree on my allotment.They are large ones so I do de-stone them, put them in a demi-John and a couple of chillies and a bottle of London Gin.Shake it all up and leave it for a few weeks swirling it about now and again then left to settle and clear. After which I decant it back into the gin bottle sampling on the way.The colour is beautiful the flavour delicious and it beats Bacardi equivalent hands down. Nice and warm. Don't over do the chillies. ps you put the chillies into any drink non alc or other for a warm refresher!

By: gayle ingleheart

gayle ingleheart — Fri, 22 Oct 2010 15:58:17 +0000

I have 2 jars made with vodka but am waiting for Xmas before I try them….. will let u know!