Damson plums have hardly any flavor when eaten raw, but give them some gin, sugar, and time (don't we all benefit from those three things?) and you’ll be rewarded with a beautifully plumy, herbal, slightly spicy liqueur just in time for the holidays.
Grapefruit infused gin is a favorite libation at my house. It only takes two ingredients and you can make it in 15 minutes. Preserve them while the fruit is sweet, flavorful and acidic, as citrus quality wanes over time.
Curing salmon couldn't be easier! I used wild sockeye salmon, salt, sugar, dill, black pepper and grapefruit infused gin. The gin can be replace with vodka or aquavit, or omitted, but it does add a citrusy, piney depth to the fish flavor.