Gorse Blossom & Blackthorn Blossom Liqueurs

Today started out with the sun shining, so I grabbed the dog and headed up to the local country park for a little Spring foraging. I wasn't disappointed. As we turned a corner, a breeze brought with it the coconut-scent of Gorse. The smell set my mind off on an adventure...

Gorse in bloom

On a previous forage, I picked Blackthorn blossom and mixed it with coconut rum, in an experimental attempt to make a Digestif for a curry. I was worried that the low alcohol content of the rum (20%) would restrict the blackthorn from imparting its flavour. Now I was thinking *what if I used Gorse flowers with a neutral-alcohol base and make a coconut-flavour spirit? That would mean I could use a higher abv and perhaps use this as my coconut base for future experimentation with Blackthorn.*

Experience has taught me that when my mind does this kind of thinking, it's best just to follow and to ask questions later, so I followed.

I picked a few handfuls of Gorse blossom, Gorse is notoriously protective of its blossom and has a tendency to grow spines just underneath the flowers you want to pick. I think that it is in collusion with Sea Buckthorn in this regard. I find that the easiest way to pick Gorse flowers, if you aren't wearing thick gloves, is to pinch out the blossoms at the very tip of the branch - there tend to be less spines here. Please note that I say less, this is still a dangerous mission.

Gorse Blossom Liqueur Recipe:

Ingredients/equipment:

• A few handfuls of Gorse blossom
• Enough vodka to cover the blossoms
• Mason or other airtight jar

Method:

• Put blossom in jar
• Cover with vodka
• Seal jar.
• Shake the jar every day for 3-4 weeks

Gorse blossom getting cosy with some vodka

It's now been around 4 weeks since I started my Blackthorn blossom liqueur experiment, so today I bottled the liqueur-to-be. With all liqueurs, I strain the pulp through a sieve and then use filter paper in a funnel to strain the liquid. I run the filter paper under the tap, first, as this prevents the liqueur from being absorbed by the paper - this makes the process more efficient and faster.

Blackthorn Blossom Liqueur: the filtration process

Of course, I had a little sample of this while I was bottling it, and I have to say that it is tasting surprisingly good! I hate coconut rum, it reminds me of my misspent youth, but I have to say that I found this concoction quite palatable. The Blackthorn has provided a sweetness in both aroma and taste. I usually sweeten my liqueurs after a month or two in the bottle, but I don't think that this will need any further sweetening. I look forward to having a future sampling session. With curry.

Until we meet again, happy foraging (or whatever else you do). xx