Cue receiving two types of rhubarb-and-ginger gin. Please forgive the quality of the photos. I'd been drinking, you see.
From one set of out-laws: Jawbox Small Batch Rhubarb & Ginger Gin Liqueur and a fancy gin glass. The cocktail contains ice cubes, soda water, and a small piece of crystallised ginger. It was lovely.
From the other set of outlaws: Whitley Neill Rhubarb & Ginger Gin. The cocktail contains ice cubes, soda water, and ajika salt. Ajika is a Georgian/Abkhaz spice. We call it "crack salt", as everything savoury that you sprinkle it on instantly becomes 100x more edible. Anyway, it may sound a peculiar thing to put in a cocktail, but it was the perfect complement to this gin.
One other exciting occurrence was buying a Kilner jar and foraging a big lot of perfectly ripe damsons with the children. Then going home, putting all the damsons in the jar and submerging them in sugar and vodka, along with a bit of pear and apple. This should be ready to drink around Christmas time.
I know I'm getting old when making my own liqueurs from foraged fruit is a highlight of my birthday!
This entry was originally posted at https://nanila.dreamwidth.org/1194323.html. The titration count is at .0 pKa.