{"id":84,"date":"2008-11-09T22:38:03","date_gmt":"2008-11-09T21:38:03","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=84"},"modified":"2009-02-21T22:28:34","modified_gmt":"2009-02-21T21:28:34","slug":"blackberry-whisky","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/blackberry-whisky\/","title":{"rendered":"Blackberry Whisky"},"content":{"rendered":"


\n<\/strong><\/span>\"blackberry.jpg\"<\/span><\/p>\n

Apparently, this is a little like slow gin. \u2028I borrowed this recipe from the The River Cottage web site.\u00a0
\n\u00a0
\nIngredients:
\n2kg \/ 4lbs blackberries \u2028225g \/ 8oz sugar (or less according to taste) \u20281 bottle whisky
\nPlace the fruit, sugar and whisky in a large screw top or kilner style jar. Shake every few days until the sugar has dissolved.
\nPlace in a dark cupboards for three months, turning slowly to mix once every two weeks or so.
\nStrain and bottle. The whisky will have turned a deep, dark purple. It can be drunk straight away, but the flavour will continue to improve for up to 2 years.<\/p>\n","protected":false},"excerpt":{"rendered":"

Apparently, this is a little like slow gin. \u2028I borrowed this recipe from the The River Cottage web site.\u00a0 \u00a0 Ingredients: 2kg \/ 4lbs blackberries … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[7],"tags":[69,70,46,68],"class_list":["post-84","post","type-post","status-publish","format-standard","hentry","category-drinks","tag-blackberry","tag-scottish","tag-traditional","tag-whisky"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t