Gingerbread gin
Makes: 800ml
Recipe photograph by Mike English
Gingerbread gin
The perfect Christmassy tipple that would also make a great gift
Makes: 800ml
See more 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
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
- 70cl bottle of gin
- 150g golden caster or demerara sugar
- 100g root ginger, sliced (no need to peel)
- 8 whole cloves
- 3 cinnamon sticks, roughly broken
- ½ a nutmeg, grated
Step by step
- Tip the gin into a lidded container and add the sugar, ginger, cloves, cinnamon sticks and nutmeg. Stir well, cover and leave to infuse for 3-4 days, stirring or shaking every day.
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Once it reaches your desired spiciness (and the sugar has dissolved), strain through a muslin-lined sieve and pour into sterilised bottles*. Tip*Sterilise your bottles for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5)
- Serve as a warming liqueur, or use as the base for a Gingerbread Fizz cocktail, topping it up with chilled Cava or Prosecco.
