This vodka is actually pretty similar to the damson gin and can be used in similar ways – alone as a nice dessert shot, with tonic, or in cocktails. The spice lends it an interesting extra note but isn’t overpowering.
Spiced damson vodka
A wintery vodka variation on damson gin with some cinnamon, clove and anise.
500g whole damsons
350g granulated or caster sugar
1 cinnamon stick or 2-3 pieces cassia bark
1 star anise
- This recipe relies on unblemished whole damsons, with the stones in. I tend to gather mine over a period of time and freeze them as explained in the damson gin recipe.
- Mix all the ingredients in a large 2l jar or similar container with a lid
- Store in cool dark place. Shake every few days initially until all the sugar has dissolved and the red liquid appears clear and free of sugar granules
- Leave for 3-4 months or longer
- Use a sieve to retrieve the liquid and not any of the damsons or spices
- Pour into sterilised bottles (just out of the dishwasher is ideal) through fine cheesecloth or muslin
- You can really use any selection of warming spices here – try also cardamom or allspice
- Don’t throw out the damsons after making this – try the damson port