Clementine shimmer gin
Makes: 1 litre
Prep time: 10 mins Total time: 
Recipe photograph by Kris Kirkham
Clementine shimmer gin
Make your own flavoured gin, either for gifting or to fancify your festive drinks trolley. Edible glitter adds glitz
Makes: 1 litre
Prep time: 10 mins Total time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- edible gold glitter spray
- 2 clementines, halved, plus 1 extra
- about 24 whole cloves
- 4 cinnamon sticks
- 6 bay leaves
- 4 cardamom pods, lightly bashed
- 150g granulated or caster sugar
- 1 ltr plain gin (we used Hollow & Bourne London Dry Gin)
You’ll also need
- wide-necked preserving jars, with a total capacity of around 1.5 ltrs, sterilised
Step by step
- Using clean sterilised jars that are wide enough to take the clementines, add 10-12 sprays of edible gold glitter to each one. Stud the clementine halves with the cloves and divide these among the jars. Remove the zest from the extra clementine with a swivel-bladed veg peeler and add this to the jars.
- Break in the cinnamon sticks; roughly crumple the bay leaves to release the essential oils before putting in the jar. Add the cardamom pods and sugar then finally top up with the gin, add the jar lids and leave to infuse for a couple of days, giving them a shake every now and then. You can keep the flavourings in for up to 7 days, but taste to check the strength.
- Srain the gin and decant back into the original bottle or divide between smaller sterilised bottles if giving as gifts (add a few extra sprays of glitter to these to maximise the shimmer effect). The strained infused gin keeps indefinitely at room temperature.
- Serve up as a gin and tonic with ice and a slice of clementine or orange, or add a little to a flute glass then top up with chilled prosecco.
