Bullace & Mugwort Gin

Is it a Bullace or a Sloe? The question keeps getting asked. Bullace is half way in size between a Sloe and a Damson. Often mistaken for a Sloe you will know you have a Bullace the moment after the first frost, or your freezer!

Bullace tastes Cherry Plummy after frost, however before the frost they can be pretty indistinguishable from an over sized Sloe. Tart and astringent.

So why Mugwort (Artemisia vulgaris)? Well I simply love it, that’s the only reason and I reckon it will go very well in this recipe if I don’t over steep it. My first finger test is confirming this. You might want to adjust the quantities of honey to suit the sweetness of your tooth.

Bullace Gin Recipe Ingredients

  • 500g Bullace
  • 200g wild flower honey
  • 5g Mugwort flowers/buds (I use fresh, but dried would work equally as well)
  • 75cl bottle of gin

Bullace Gin Recipe Instructions

  1. Freeze Bullace for 48 hours, then defrost and mash with a rolling pin in a large jar.
  2. Dissolve the honey in a cup of gin by stirring, then pour into the jar with the Bullace, Mugwort and add the rest of the gin bottle.
  3. Stir every day for a week, and leave until Christmas… if that’s possible.

Makes: 75cl

 

My Latest Print Book is Now Available on Amazon

For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

Share your experience. Leave a note for others

Leave a comment