It's time for Group B's Secret Recipe Club September reveal. This month I was assigned to Rachel Cotterill's blog. Rachel, in addition to being a profilic food blogger, is also a freelance writer and photographer and a computational linguistics PhD student. I'll admit it: I had to look up a few of her hobbies - coppicing and rope-splicing, for instance. She juggles, she knits, and she flings arrows! She is currently studying Turkish and Spanish and she's penned two fantasy novels. Color me impressed, Rachel.
I have always enjoyed the evergreen-y notes of a good gin. And when I saw Rachel's Cranberry Gin, it just screamed 'holidays' to me.
Think cranberry garlands draped over pine branches! So, I went with it, but this batch will likely not make it all the way to the holidays. I'm thinking as a take-away for our annual Halloween party. Bloody Ghoulish Gin or something like that.
A quick note: it does matter what kind of gin you use. Make sure you use a good quality spirit. I really like Hendrick's Gin. In addition to the traditional juniper infusion, Hendrick's also uses Bulgarian Damask rose and cucumber. It's really delicious on its own, but it was magnificent in this!
Pierce the cranberries with a skewer. And peel the clementine in a long strip, if possible.
Fill an empty bottle with the cranberries and clementine peel. Pour the gin into the bottle until everything is completely submerged.
Store in a cool spot, gently agitating the bottle once or twice a day.