Homemade celementine or calamondin gin

Having a bit of a habit of experimenting with homemade gins and making cocktails, it’s probably no surprise that I’ve got another liqueur recipe for you! This one is really really simple, and makes a very refreshing spring time cocktail (just add tonic water or sparkling lemonade for a zesty citrussy gin and tonic). I got a bit over enthusiastic in the clementine section of the supermarket (healthy January and all that), and ended up with more clementines than I was ever realistically going to eat. As they started to shrivel up, I thought a better use for them would be as an alcoholic drink! I’ve tried the recipe before with calamondins and the result was pretty fantastic, but I have to say this clementine version may be even better.

You will need:

  • Empty glass bottles
  • 700ml dry gin
  • 15 clementines, peeled and sliced
  • 200g caster sugar

Method:

1. Make sure the bottles are sterilised – the best way to do this is by heating them up in a hot oven or putting them on a hot wash in the dishwasher.

2. Divide the peeled clementine segments between the glass bottles, then divide the sugar and the gin.

2. Seal and leave to infuse for up two or three weeks.

3. Taste, add sugar if you like it sweeter or leave to infuse a bit longer if you want it stronger, then when you’re happy filter the liquid through coffee filters into a clean bottle.

4. To serve, pour the liqueur into a glass, add ice and tonic water, and serve with a clementine wedge!

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