Bramble whisky

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4.83 from 17 votes

A delicious, warming blackberry and hedgerow fruit whisky that's perfect for winter evenings

Servings: shots (about 900ml)

Author: Helen Best-Shaw

Prep Time10

Infusion Time90

Total Time90 10

Ingredients

200 g blackberries
100 g elderberries - (optional)
200 g sloes
70 cl whisky
200 g sugar

Instructions

Pick over the fruit and discard any that are damaged. If needed, rinse and gently pat dry.
Put the fruit in a wide-mouthed 1.5 litre jar along with whisky and sugar.
Add the fruit as it becomes ripe. It doesn't all have to go in at the same time, but if you are adding some later you need to reserve some of the whisky and sugar in proportion to add with the new fruit.
If using elderberries discard the stalks, as they can cause tummy upsets.
Shake daily until the sugar has dissolved. This will only take a week or so.
Store the bramble whisky in a dark cupboard for at least three months (six is better).
Using a sieve and muslin cloth, strain off the whisky from the fruit. Decant the bramble whisky into a clean dry bottle. If you can wait, leave it to mature for another three months.

Notes

You can strain the whisky with a coffee filter in order to get a clearer whisky. However, it takes more time. We find that a muslin cloth or jelly bag in a sieve works fine.
Vary the fruit to make the most of what you have available. You could experiment with loganberries, damsons or plums. Similarly, you could use a different spirit, so if you don't like whisky, try bramble brandy. If you change the recipe write it on a stick label, and stick it on the bottle.
You could add some spice, such as a pinch of allspice, for a real winter warmer. Go easy on them however, as a little goes a long way. Experiment with your favourites.
Try adding orange or lemon peel for extra zing.
Try adding a splash of blackberry whisky to fruit compotes or berry pies and crumbles.
Don't throw away the whisky-soaked fruit. Instead, try these ideas:
- Pick out the blackberries to serve with venison or game recipes, or use them in desserts, served with cream, in fruit puddings or over ice cream to make a grown up sundae.
- Use the soaked fruit to stuff a game bird.
- Soak leftover sloes in sherry to make a new infusion.

Nutritional Information

This recipe is 3 WeightWatchers Smart Points

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.