FIG & SPICE CHRISTMAS WHISKEY

YIELD

This recipe will make 2L.

INGREDIENTS

• 2L Whiskey
• Thinly pared rind of 1 orange
• 10 Cloves
• 400g Roughly chopped dried figs
• 300g Soft light brown sugar

DIRECTIONS

1. Place dry ingredients into a sterilised screw-top jar, top up with Whiskey.
2. Seal and store in a dark cool place, turning the bottle gently every day or so for the first week to help the sugar to dissolve. Leave for 2-3 weeks to allow flavours to mature.
3. To bottle into gift bottle, place a muslin in a sieve and scald it by pouring boiling water over it. Strain liqueur through the sieve into a bowl, decant into sterilised gift bottles. Seal, label & you are ready to gift.

PEPPERMINT VODKA

YIELD

This recipe will make 2L.

INGREDIENTS

• 2L Vodka
• 2 tbsp Peppermint extract
• 3 cups of dextrose or white sugar
• 1.5 cups of water

DIRECTIONS

1. Heat water and sugar over medium heat until fully dissolved.
2. Once mixture has cooled add peppermint extract & combine well.
3. Add the cooled syrup to vodka & stir well to combine.
4. Pour directly into sterilised gift jars, seal & label.
5. Keep in a dark cool place for 2 weeks to allow flavours to mature. Be sure to give bottle a shake every few days for the first 2 weeks.

GINGERBREAD CREAM LIQUEUR

YIELD

This recipe has 2 components. The Ginger Infused Rum & Gingerbread Cream Liqueur. The first component will yield 1L of Ginger Infused Rum (can be enjoyed as is). Or mix the Ginger Infused Rum with heavy cream + condensed milk to produce 2.5L of Gingerbread Liqueur.

INGREDIENTS

FOR GINGER INFUSED RUM

• 1L Dark rum
• 40g Fresh ginger
• 60g Crystallised ginger
• 200g Muscovado or brown sugar
• 12 Cloves
• 2 Cinnamon sticks
• 1 tsp Vanilla Extract

FOR GINGERBREAD CREAM LIQUEUR (to fill 1 gift bottle)

• 125ml of premade ginger infused rum
• 125ml heavy cream
• 60ml condensed milk

DIRECTIONS

FOR GINGER INFUSED RUM

1. Roughly chop the fresh and crystalised ginger and give the cinnamon & cloves a quick bash with the end of a rolling pin to break them up a little.
2. Place the above ingredients into a sterilised screw-top jar. Add vanilla extract & sugar.
3. Top up jar with rum & seal.
4. Give jar a good swirl to mix ingredients.
5. Leave in a cool dark place for 5-7 days, be sure to give the jar a quick swirl every few days to help the sugar to dissolve.
6. Place a muslin in a sieve and scald it by pouring boiling water over it. Strain the liquid through the sieve into a bowl, decant into sterilised screw-top jar until you wish to make the gingerbread cream liqueur.

FOR GINGERBREAD CREAM LIQUEUR

1. Pour the ginger infused rum, cream and condensed milk into a sterilised jug and stir until well combined.
2. Pour into a sterilised gift bottle, seal and store in the fridge until required.
3. Give the bottle a gentle shake before serving in small glasses, either chilled or over ice.

NOTE: Ginger Infused Rum will keep for a year. The Gingerbread Cream Liqueur however, keeps for between 2-3 week. So only mix Cream Liqueur prior to gifting to ensure freshness.

The post Get into the Christmas Spirit(s)! A trio of homemade Christmas liqueur recipes appeared first on Brew Distill Ferment.

INGREDIENTS

• Leg of Ham
• Misty Gully Maple Ham Cure

DIRECTIONS

1. Weigh your leg of ham then place in a deep plastic or glass container.
2. To make brine, dissolve 130g of Misty Gully Maple Ham Cure per litre of water. Make enough brine to fully submerge the meat in its container.
3. Inject 25% of the total weight of the ham with additional brine. For eg. A 4kg leg of ham should be injected with 1L of brine. Pump into thick sections of the meat or in near the bone to ensure a thorough cure.
4. Keep in the fridge for 24 hours for every 500g of meat.
5. Once cured, rinse the meat to remove excess cure, then soak meat in cool water for 3-4 hours, changing the water every hour to reduce excess saltiness.
6. Cook in oven or smoker at 110 degrees Celsius until your meat reaches an internal temperature of 65 degrees Celsius.
7. Set aside to cool completely.
8. Prepare your ham as usual, for example, score with diamond pattern & stud with cloves before warming in the oven to serve. Enjoy!
9. PS. Don’t share with doggo’s, it’s too salty & will make him ill. He will give you eyes though!!

The post Christmas Maple Ham Recipe appeared first on Brew Distill Ferment.