Damson crumble cake: The other half of liqueur-making
October 14, 2011 
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Once you’ve made your damson gin and used it in a Modern No. 2, you’ll be left with the other half of your project’s materials: gin-soaked damsons. I’ve always struggled to use these up somehow. I find booze-soaked fruit to be fine in small quantities, but its appeal fades quickly. For some reason, the fruit [...]
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