To make way for the Sloe Brandy we have bottled up our Blackberry Whisky made in early September. We obviously had to have a taste to see how it’s progressing as we haven’t made it before. It was…gorgeous! And to be put away now until Christmas, possibly!
I followed the instructions over on The Crafty Larder, but cut back on the sugar a bit.
Meanwhile the sloes this year were very ripe and juicy so not much pricking was required, they are now macerating for a couple of months in 75l of brandy and 200 grammes of sugar.
Now, any ideas on what we can do with those whisky soaked brambles?
750 metres 
Crumble!
Reblogged this on Other formats are available and commented:
We have made an alcoholic elixir….
I would make a boozy version of apple and blackberry cake and with the remaindered fruit and serve it with the rest squooshed up into chantilly cream. Or make a lethal smoothie with ice-cream and berries (for the end rather than the beginning of the day, of course!) Looks divine by the way 🙂