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Pete’s Pint Pot.

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This is the small print where I deny everything and refuse to take any responsibility for anything. Any opinions given should not be taken as facts & any facts given should not be taken as opinions. As an extra precaution all the really small print is in white text, this is copyrighted .


E. & O. E.


Copyright www.petespintpot.co.uk  2008. First published 17 October 2008, last updated  20 Feb. 2017.


Pete’s Pint Pot is dedicated to the home production & sensible drinking of beer, wine, cider & meads plus a little bit of china painting & a few bits of photograph tampering.


If you are affected by any of the articles on this site or any of the issues raised in them, I truly feel very sorry for you.


Finally the sanity clause: As Chico Marx

famously said to brother Groucho,


  “Everybody knows there ain't no

     Sanity Clause!”



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Spirits Page

            Unfortunately, we amateurs are not allowed to make spirits. Fortunately we are allowed to purchase kits like the “Prohibition” kits which, presumably, taste like the real thing but with approximately only half the the alcohol (20%). If you enjoy sprits there are lots of things to experiment with, things like cocktails, cups & punches, hot toddies & fruit flavoured drinks for example.


Spirits are generally available in two main sizes, 700ml (70cl) & 1 litre (1000ml) bottles, these recipes are all for 700ml & 40% ABV is preferred.


An empty 1 litre bottle (no need to wash) is generally ideal for making fruit flavoured drinks. Keep away from bright light as the drink may loose some of its colour.


The amounts of fruit & sugar is not critical - you may choose to more or less - purely a personal thing.


FRUIT FLAVOURED DRINKS


You may think that most of the methods of fruit flavoured drinks are fundamentally the same, you will be correct in your assumptions.

#Home1 Non-alcoholic Alcoholic cocktails
Mull Page

Ale, Cider & Wine Mulls

Spirit Production

Spirits – An Insight To Their Production

APRICOT BRANDY


12 (approx. 1.35Kg) fresh apricots (250g dried & stoned?)

700ml brandy

100-200g sugar

100ml water


Method:

1. Wash & sterilize the fruit, cut into small pieces & place in a jar/bottle. Crack open the stones to obtain the kernels & put with the fruit.

2. Add the brandy, sugar & water, making sure all the fruit is covered. Seal the jar & shake to dissolve the sugar.

3. Leave in a dark place for 1 month, shaking the jar several times a week.

4. Strain of the fruit & eat.

5. Bottle the liqueur & store until required.


BLACKBERRY BRANDY

See SLOE GIN replacing brandy for the gin. Blackberries do not need pricking.


BLACKBERRY VODKA

This is ready to drink in a few weeks.


500g blackberries (fresh or frozen)

700ml vodka

30g sugar (not critical - you may choose to more or non).


Method:

1. Wash & sterilize the fruit & place in a jar/bottle.

2. Add the vodka & sugar, making sure all the fruit is covered. Seal the jar & shake to dissolve the sugar.

3. Leave in a dark place for a week of so, shaking the jar every day.

4. Strain of the fruit & eat.

5. Bottle the liqueur & store until required.


CRANBERRY GIN


This recipe is unashamedly nicked from Tesco (realfood.tesco.com/recipes/cranberry-gin.html) & makes  one litre.


200g cranberries

1 orange

200g caster sugar

500ml gin


1. Prick the cranberries to allow the juice to escape. Divide between 2 x 500ml sterilised bottles.

2. Peel thin strips of zest from the orange & divide between the bottles.

3. Mix together the caster sugar & gin, stir until sugar dissolves then divide between the bottles. Leave a 2-3cm space at the top of each bottle.

4. Store bottles in a dark place for at least 2 weeks (no longer than 6 months), shaking them every 2 days to infuse.

5. Label before giving as a gift. Serve as a liqueur over ice or make into a long drink with soda water, tonic or lemonade.


DAMSON GIN

See SLOE GIN but remove the stones first.


PEACH VODKA


12 peaches (approx. 1.35Kg)

700ml vodka

1 stick cinnamon (optional)

1 lemon  (peel only to be used - optional)

100-200g sugar

100ml water


Method:

1. Wash & sterilize the fruit. cut into small pieces & place in a jar/bottle. Crack open the stones to obtain the kernels & put with the fruit.

2. Add the brandy, sugar & water, making sure all the fruit is covered. Seal the jar & shake to dissolve the sugar.

3. Leave in a dark place for 1 month, shaking the jar several times a week.

4. Strain of the fruit & eat.

5. Bottle the liqueur & store until required.


PLUM/DAMSON VODKA (GIN)


400-500g plums/damsons (or a mixture)

150g white sugar

700ml vodka (gin)


Method:

1. Wash & sterilize the fruit discarding any bruised/bad pieces cut in two & remove the stones. Place in a large (1 litre min.) jar.

2. Using a funnel, add the sugar & top up with vodka. Shake until the sugar is dissolved.

3. Store in a cool, dark cupboard & shake every other day for a week. Then shake once a week for two months.

4. Strain through muslin/jelly bag after 3-6 months & bottle, leave mature for six months. (Don’t throw the fruit away once you have drained the liquid off them – they can be eaten with ice-cream.)


RASPBERRY VODKA (GIN)

A. K. A. Raspberry liqueur or, wrongly, raspberry schnapps. In this recipe the raspberry & sugar content can easily be tripled.


150g raspberries

150g white granulated sugar

700ml cheap vodka (gin). 40% Schnapps could be used to make raspberry schnapps.


Method:

1. Wash & sterilize the raspberries & discard any bruised/bad fruit & place in a large (1 litre min.) jar or bottle.

2. Using a funnel, add the sugar & top up with vodka. Shake until the sugar is dissolved.

3. Store in a cool, dark cupboard & shake every other day for a week. Then shake once a week for two months.

4. Strain through muslin/jelly bag after 3-6 months & bottle, leave mature for six months. (Don’t throw the fruit away once you have drained the liquid off them – they can be eaten with ice-cream.)

RUMTOPF


The German Rumtopf (rum pot) is made

traditionally in a large, heavily glazed

(lead-free) & highly decorated pot with a

close fitting lid, glass jars are also

suitable if kept away from the light. Here

Is a “typical” recipe for a 2.5-3 litre

Rumtopf (if their is such a thing as a

typical Rumtopf).


250g strawberries (whole)

250g fresh peach (stoned/pitted & halved or quartered)

250g fresh cherries (stoned/pitted & halved)

250g red currants (whole)

250g plums (stoned/pitted & halved or quartered)

250g fresh apricots (stoned/pitted & halved or quartered)

750g sugar

700ml (Jamaican) rum (the higher the alcohol content the better)











Method:

1. Thoroughly clean the Rumtopf (pot) & sterilize all the equipment before starting.

2. As the fruit comes into season. wash & sterilize the fruit, discarding any that are bruised or damaged,

remove any seeds/pips/stalks. Cut into “bite” sized pieces.

3. Weigh the fruit & add to the pot along with about half the amount of sugar.

4. Add sufficient rum just to cover the fruit. Replace the lid & do not shake the contents but you may

give them a very gentle stir, this is to break up any sugar sitting on the bottom - be careful not to break

the fruit pieces. (Store it in a dark place if you are using a non-opaque jar.)

5. Repeat items 2-4 as further fruit comes into season.

6. The Rumtopf should be ready within about 4 or 5 weeks from the last fruit being added.


Serving:

The Rumtopf is very versatile, you could strain the fruit & serve either hot or cold, with ice-cream, cake, flan, puddings, in tall glasses topped with whipped cream or crème fraîche. Add the liquid to Champagne for a cocktail (sweetened to taste) or served as a liquor/after-dinner cordial.


SCHNAPPS (APRICOT & PEACH)

Replace the spirits with schnapps in the relevant recipes.


SLOE GIN

Approx. 30% ABV.


350-400g sloes

100-170g sugar

750ml gin

2-3 drops of almond essence (optional)


Method:

1. Wash & sterilize the sloes. Prick the all over with a clean needle (or freeze them & bash with a hammer) & put in a large sterilised jar.

2. Pour in the sugar & the gin, seal & shake well.

3. Store in a cool, dark cupboard & shake every other day for a week. Then shake once a week for two months.

4. Strain through muslin/jelly bag after 3-6 months & bottle, leave mature for six months. (Don’t throw the sloes away once you have drained the liquid off them – they can be eaten with ice-cream or with your Christmas dinner as an alternative to cranberry sauce.)


STRAWBERRY SCHNAPPS


350-700g fresh strawberries, ripe & sound

350g sugar

700ml schnapps, vodka (or gin) could be substituted to make strawberry liqueur.


Method:

1. Carefully rinse & hull the strawberries & then put them in a sterile glass jar/bottle.

2. Add the remaining ingredients a seal the jar & shake well.

3. Keep in a cool, dark place gently shaking the jar once or twice a day for a week

4. Remove the strawberries by gently pouring the liqueur through a mesh strainer into a bowl. Let the strawberries drain well, then transfer the liqueur into a clear glass bottle, using a funnel and a piece of filter paper. Stopper the bottle. Can be used immediately or improves over time.


SUMMER FRUITS (OR  AUTUMN FRUITS) VODKA


125g mixed soft summer fruits

700ml medium priced vodka

100g white granulated sugar


Method:

1. Wash & sterilize the fruits & discarding any bruised/bad & place in a sterile large (1 litre min.) jar or bottle.

2. Using a funnel, add the sugar & top up with vodka. Shake until the sugar is dissolved.

3. Store in a cool, dark cupboard & shake every other day for a week. Then shake once a week for two months.

4. Strain through muslin/jelly bag after 3-6 months & bottle, leave mature for six months. (Don’t throw the fruit away once you have drained the liquid off them – they can be eaten with ice-cream.)

Other “good” fruits to add

“Bad” fruits to add

Apricot

Currants (red/white/black - whole)

Gooseberries (whole)

Grapes (seedless)

Nectarines (halves, pitted)

Pear (peeled, quartered)

Pineapple (cut flesh into cubes)

Raspberries (whole)

Apples (makes an odd texture)

Bananas (mushy)

Blackberries (colours “run”)

Blueberries (colours “run”)

Citrus fruit (acidic)

Melon (soft & watery)

Rhubarb (can add sourness)

ATHOLL BROSE


2 heaped tbs oatmeal

300ml water

2 tbs (heather) honey

700ml Scotch whisky (blended rather than a good single)


Method:

1. Put the oatmeal into a bowl & mix with water to create thick paste.

2. Allow to stand for 30 minutes.

3. Strain liquid through fine strainer, pressing with a wooden spoon to extract as much liquid as possible. Discard the oatmeal & use the creamy liquor from the oatmeal for the brose.

4. Mix liquid with honey, stir until well-blended.

5. Pour into a bottle, fill with malt whisky & cork tightly.

6. Shake well before using.


RUM HOT TODDY

Alcoholic units = 2


2 shots rum

1 tsp sugar

5 shots boiling water


Method:

1. Place a sugar into a (Irish coffee) glass.

2. Add the boiling water.

3. Add rum & stir.

4. Garnish with a slice of lemon & “dust” with nutmeg.

WHISKY HOT TODDY

Alcoholic units = 2


2 shots whiskey

1 tsp sugar

1 “squeeze” of lemon juice

5 shots boiling water


Method:

1. Place a sugar * lemon juice into a (Irish coffee) glass.

2. Add the boiling water.

3. Add whiskey & stir.

4. Garnish with a slice of lemon & “dust” with nutmeg.


HOT TODDY

Alcoholic units = 2


1 tsp Demerara or white granulated sugar

3 shots boiling water

2 shots cognac, or whisky, or rum or bourbon.


Method:

To a warmed toddy glass, add the sugar, boiling water, & the chosen spirit. Stir with a cinnamon stick & serve.


HOT TODDY

Alcoholic units = 2


1 tsp honey

2 tsp lemon juice

2 shots whiskey, or brandy or rum.

Boiling water to suit.


Method:

1. Add honey & lemon juice to a glass.

2. Add the sprit.

3. Pour on the boiling water as required, stirring well.

TODDIES


Hot toddies may be an old fashioned cold remedy, but they also make a great warming drink on cold nights.

CUP & PUNCHES (& ADVOCAAT)


ADVOCAAT (DUTCH EGGNOG)

Approx. 17% ABV.


8 egg yolks (med)

200-250 g sugar

350ml brandy or cognac

1-2 tsp vanilla extract


Method:

1. Beat the egg yolks, salt & the sugar in a saucepan until the mixture is thick & creamy.

2. Slowly trickle in the brandy (while still beating).

3. Heat gently, whisking all the time until the advocaat is warm (not hot) & thick.

4. Remove the pan from the heat & whisk in the vanilla essence.


CHRISTMAS CHAMPAIGN CUP

Makes 6-7 glasses.


1 bottle (750ml) of (cheap) sparkling wine

125ml brandy

1 (large) orange

1 (med) lemon rind & juice

125ml water

50g sugar

Ice


Method:

1. Boil the water, sugar, the orange & lemon rind for 5 mins.

2. Allow to cool & strain over ice in a large bowl.

3. Add the fruit juices, sparkling wine & brandy & decorate with slices of oranges & lemon.


CLARET PUNCH

Makes 6-7 glasses.


1 bottle (750ml) of claret (sweetish)

125ml cherry brandy

1 (large) orange

1 (med) lemon rind & juice

125ml water

50g sugar

Ice


EGGNOG

Serves: 6


1 litre whole milk

6 eggs

50g sugar

1 vanilla pod, split

18 fresh cherries, stoned & halved

200ml brandy

Freshly grated nutmeg or chocolate/cocoa powder for dusting.


Method:

1. Place the milk, eggs, sugar & vanilla pod in a pan & heat gently (without boiling) until the mixture thickens enough to coat the back of a spoon.

2. The egg nog can be chilled at this stage or served hot.

3. Place 6 cherry halves in each glass, pour in the brandy & then add the eggnog over. Garnish with a dusting of freshly grated nutmeg or chocolate/cocoa powder.


GRAPEFRUIT & LEMONGRASS


350ml (½ bottle) vodka

175ml (¼ bottle) Cointreau

10 bruised stems of lemongrass

250ml grapefruit juice

50g sugar

Ice


Method:

Mix the drinks, sugar & lemongrass in a large bowl. Chill.

Fill Martini glasses with ice. Pour in the punch & garnish with a stem of lemongrass.


PINEAPPLE, PASSION FRUIT PUNCH

Makes 8 glasses.


3 shots bacardi

3 shots gin

375ml (½ bottle) sparkling wine

1 litre pineapple juice

150ml chopped pineapple

3 chopped passion fruits

Ice


Method:

Mix the drinks & fruit in a large bowl. Chill.

Fill 8 tall glass with ice. Pour in the punch & garnish with mint sprigs.

SANGRIA - CHERRY

Makes 4 glasses.


375ml (½ bottle) red wine

375ml sparkling white grape juice

75ml  blackcurrant squash (undiluted)

400g halved cherries (sans pips)

10 orange slices


Method:

1. Using a very large jug (1 litre min.), mix all the ingredients.

2. Serve in tumblers filled with ice-cubes. Garnish with sliced fruit.


SANGRIA - CITRUS

Makes 8 glasses.


750ml dry red wine

350ml (½ bottle) rum/brandy

200ml orange juice

100g white sugar

1 lemon

1 lime

1 orange


Method:

1 Mix all the ingredients together in a large jug, if required, add more red wine, orange juice or lemonade according to taste & desired strength. Chill for 2 hours to develop the flavours.

2 When ready to serve, crush the fruit lightly with a wooden spoon. Pour into glasses filled with ice-cubes, garnish with mint sprigs & fruit.


SANGRIA - STRAWBERRY

Makes 6 glasses.


750 ml dry white wine

100ml strawberry schnapps

50ml sugar

50ml sliced fresh strawberries

Ice


Method:

1 Stir wine, schnapps & sugar together in a large bowl/jug (1 litre) until sugar dissolves.

2 Add sliced strawberries & chill for a coupler of hours.

3 Serve over ice & garnish with whole strawberries.


SANGRIA - CITRUS (ALCOHOLIC)

See SANGRIA - CITRUS (NON-ALCOHOLIC)


TARONGA TWIST

One for sherry lovers, makes 14 glasses.


750ml of sweet sherry

1 shot apricot brandy

½ shot brandy

125ml sugar

125ml grapefruit juice

1 thinly sliced lemon

1 small can (210g or so) pineapple chopped into small pieces


Serve hot.


TEQUILA LEMONADE

Makes 8 glasses.


350ml (½ bottle) tequila

2 litre still lemonade

3 thinly sliced lemons

Ice


Method:

1 Mix the drinks & lemons. Chill.

2 Fill 8 tumblers with ice & pour the tequila lemonade over the top. Top up with fizzy soda water. Garnish with a wheel of lemon or a sprig of mint.




Spirit Production

Spirit Production

Annual 2015