Those of you who follow me on twitter will have seen the numerous tweets and photos from the weekend, but for everyone else here it is:
Me, holding my invisible champagne glass, outside the traditional Christmas market stalls decorated with little lights and fir boughs.
The Christmas market is quite large, spread over several streets centred around the Abbey square. There was a carousel for the children and lots of different carol singers dotted around. Although we didn’t make it to all the stalls we made it to the ones that counted – the Gin ones!
The first place we headed was to the Edinburgh Gin stall 🙂
A pyramid of Edinburgh Gin
So Spencerfield Spirits, the makers of Edinburgh Gin, also make the Sheep Dip and Pig’s Nose whiskys. It is common for whisky makers to also make gin, as a legal requirement for making whisky is minium 3 years aging, when you first set up that means 3 years without sales… unless you make a gin which doesn’t have this requirement.
Now I do love Edinburgh gin for their infusions. These are similar to Mother’s Ruin fruit liqueurs in that they are only 20% alcohol, rather than being ‘gin strength’ 37-40%. This means they are easily sipped on their own – although I would recommend some ice!
My new favourite is the Rhubarb & Ginger, which has a great balance between the tartness of the rhubarb and spicey ginger. The Hughes parents served this up as a potent cocktail topped up with prosecco.