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Not really new here!
Mon 3-Oct-11
6:57 pm
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Xahha
Suffolk

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Mon 3-Oct-11
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Hi,

Been following the CSH blog for many years now and since recent reitirement I decided to set up my own blog and start also to contribute to the forum

 

Attended the CSH gathering at Fiona's and Danny;s place so met up with afew of the "names" on the blog and forum

 

Looking forward to contributing to the forums now I am registered.

 

Martin aka The Liquineer

 Are we having fun yet? I am!

Mon 3-Oct-11
7:06 pm
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danast
Argyll, Scotland

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wave  Hi Martin.  Good to hear from you.  Glad you have joined us at long last.  big_hug

Old teachers never die, they just lose their class

Mon 3-Oct-11
7:11 pm
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Toffeeapple
North Bucks

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wave Hello Martin and welcome! Looking forward to learning more about you and what you do, I'm glad that you've put a link to your blog which I shall investigate tomorrow.

I'll try that again!

Mon 3-Oct-11
8:30 pm
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Original Redhead
Bulgaria

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Mon 21-Mar-11
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Welcome Martin.

 

Your user name makes me hopeful that lots of interesting (AKA alcoholic) recipes will be posted for liquid refreshments.   whistle

Failing is not a fault, refusing to try is

Mon 3-Oct-11
8:40 pm
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mike.
Coventry

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Wed 30-Dec-09
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Hi Martin,

I have had a quick look through your blog and saw your post about sloe gin. In recent years I've made sloe gin, brandy and sherry, and also a 'hedgerow wine' which had a heavy dose of sloes in it.

It's always a pleasant surprise to find an un-touched blackthorn tree - most of the ones near us get stripped quite quickly.

Visit my blog for food, drink, photography and hamsters.

Tue 4-Oct-11
2:03 pm
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Xahha
Suffolk

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My previous life was creating new alcoholic drinks for sale all over the world - and I had so many job title changes over the years that I named myself The Liquineer and that was my e-mail signature for many years. The company I worked for owns Gordons, Gilbeys and Tanqueray Gins, Baileys, Guiness, Johnnie Walker, Bells, Captain Morgans, Smirnoff to name but a few, so I had plenty of good stuff to work with. As a condition of retiring, I can't actually talk about much of the work I used to do except in generalities.

 

I have also been an experimenter at home with various wines, beers and other liqueur style mixes, and sometimes brought work samples home to try (so as not to drink and drive ) and the OH and I have ended some evenings feeling quite merry- not everything tasted good so it did have its downside.

 

I think the best thing I did last year which was done at home was Seville marmalade Gin. This consisted of:-

 

1lb Home made Seville Orange marnmalade (made by the OH)

700mls Gordons Gin

 

stir well together and leave (gets very sticky!) for 4 to six weeks. Pour off the free liquid - and then comes the slow part- the alcohol reacts with the pectin in the fruit and precipitates it out to give you a nice gooey mess. I had access to laboratory filter papers- after doing a rough filter through muslin to remove mostly the peel, I proceeded to set up multiple filtering funnels and using lots of filter papers ended up with a clear liquid, which was added to the rest of it giving an orange coloured and delicious liqueur. It improved with standing as well.

 Are we having fun yet? I am!

Tue 4-Oct-11
3:36 pm
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Hattie
Bucks/Oxon Border

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Hi Martin,

Welcome to the forum. 

Your Seville Marmalade Gin sounds delicious but very hard work with all that filtering.

I make an orange liqueur (called in my family "Orange Naughty") by roasting thin-skinned oranges until they are JUST turning brown, then cooling & chopping the whole oranges up into small pieces. I then add sugar & whatever spirit I choose to use & combining them. I remove the fruit when I think it tastes good (usually after about 3 months). I keep the discarded fruit to put inside ducks & chicken when I roast them.....it helps make a delicious gravy.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 5-Oct-11
11:58 am
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Xahha
Suffolk

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It sounds as though my marmalade Gin was hard work, but it was not reaally- we just ended up one night in the kitchen with multiple filter funnels (all gaily coloured  -orange, blue and white) filtering the liquid and that was it, no more than an evenings work. I will amend my instructions to say that the rough filter through muslin took place the same day as the mixing of the marmalade and gin and then it was left to stand and settle.

 Are we having fun yet? I am!

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