The best tip for perfect sloe gin, elderflower liqueur & other infused drinks
There is one simple mistake that everyone makes when they first get into making infused drinks like elderflower liqueur and sloe gin. I have to admit that for many years I made the same mistake too. It’s an obvious one when you sit back and give it some thought and that mistake is to use cheap vodka or cheap gin.
The subtle flavours and tastes of whatever botanical you choose to infuse can be lost if with the harsh aromas and flavour compounds of the methanol in cheap spirits. Enough sometimes to totally wipe out any subtle flavours. An example is bramble/blackberry flower liqueur. I made some last year, a tiny amount as there was far too much fiddly picking involved. Fiddly picking that was in vain. There was a taste there, a good one, but it didn’t really come through enough.
Luckily you really don’t have to spend a huge fortune on luxury vodka or gin in order to make great drinks. Indeed, unless you are looking for something that goes particularly well with juniper or some of the other botanicals in gin, I wouldn’t bother to infuse anything with it. Instead, you can filter your booze before making the infusion and rid yourself of most of the harsh flavours. In the case of the bramble vodka the flavour, is exquisite. Something unlike blackberry vodka, sweet, perfumed and lightly complex. It’s almost like an expensive brandy or cognac.
Use a filter
Use a filter, any water filter will do, I use a brita one and have used the same one for a year without any need to change the filter but perhaps I should! Or, for the bushcrafty amongst you, of which I know I have at least one reader, (yes it is you), you can make your own filter using a lump of wood as I have in the video below. Whichever way you use, make sure you filter your spirit at least 6 times, if not 8 and also remember never to use the filter the next morning to filter that first cup of water to quench a hungover thirst. I speak from nasty experience.
What this process does is take out the strong-tasting methanol alcohol and leave you with just ethanol. This also has the added bonus of giving you a far less serve hangover the following morning. There is some sound science behind this, but ironically, I am a little too hungover to wrap my head around the concept. This lot will give you a much better idea of the science of a hangover.