tag:blogger.com,1999:blog-7703817848238285099.post98474457600064568..comments2024-03-28T14:34:26.214+00:00Comments on TARRAGON & THYME: Hedgerow GinPattypanhttp://www.blogger.com/profile/10533048669555871726noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7703817848238285099.post-78612047520822173312009-08-27T17:04:13.901+01:002009-08-27T17:04:13.901+01:00I tend to give the higher sugar quantities for peo...I tend to give the higher sugar quantities for people who have never had a go before and after all this is the original recipe. However I do tend to use less sugar myself. I think the palate changes greatly over the years. Yes I make Raspberry Ratafia, Orange and Lemon brandy, apricot brandy, home made Cassis Sloe Gin, Lemoncello (I have a recipe somwhere for a cream of Lemoncello as well). I also Made some Rhubarb Schnapps last year which haven't tasted yet have quite a lot of decanting to do I made some mixed fruit rum last year, but sadly did not get to taste any as the cats climbed up where they shouldn't and knocked it for six. I was not best pleased! Oh and then again there is the Rhumptopf. Now I really need to find a source of Damsons!Pattypanhttps://www.blogger.com/profile/10533048669555871726noreply@blogger.comtag:blogger.com,1999:blog-7703817848238285099.post-42593374624454413902009-08-27T05:55:19.102+01:002009-08-27T05:55:19.102+01:00For many years I used the high-sugar recipe like y...For many years I used the high-sugar recipe like yours. Then I tried the Hugh Fearnley-whatamess recipe, which only used a couple of ounces of sugar, and I prefer this now as it is lighter. Perhaps the palate changes as one gets older. I still think my favourite fruity booze has got to be raspberry ratafia. Do you make that too?Bovey Bellehttps://www.blogger.com/profile/13117332471600275100noreply@blogger.com