Crab Apple & Cinnamon Infused Vodka

I’ve been at it again, foraging that is.

Back in early August, my best friend stumbled across a row of trees in our local park growing what looked like ‘little green apples’ on them whilst walking his dog. He sent me a picture asking me what they were and to my delight, I identified them as crab apples.


At the beginning of October we were out together on another dog walk and he took me back to the spot where the crab apple trees were and by then the fruit had turned from green to ripe Autumnal yellows and reds, luckily I had a spare poo bag on me (you have to be resourceful sometimes) and we picked a bag full. 


Small and much more tart than normal eating apples, lots of people use them to make crab apple jelly but no, not me, I decided to infuse some vodka which will be ready just in time for Bonfire Night!



20 crab apples

70cl vodka

100g of caster sugar

1/2 tsp of ground nutmeg

1 tsp of ground cinnamon



Wash the crab apples and put them in a 2 litre picking jar.

Pour the vodka over the apples.

Add the caster sugar, nutmeg and cinnamon.

Put the lid on the jar.

Leave to infuse for 1 month minimum, the longer you leave the apples infusing, the stronger the flavour will be.

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Strain in to a jug and pour in to a bottle. ( I bought an amazing glass skull bottle from Tiger for mine)

Serve with tonic water.


Vegan Bloody Mary


On this day in 1837, pharmacists John Lea and William Perrins first manufactured Worcestershire Sauce, a key ingredient in probably the best hangover cure known to mankind, the ‘Bloody Mary’. Well unfortunately, their original recipe contains anchovies but fear not, vegan Worcester Sauce is available on the market so you don’t have to go without.

Not only does a Bloody Mary fix you right up after a heavy night, you also feel quite healthy about drinking them, it’s basically gazpacho right?

Here’s my Vegan Bloody Mary recipe. 

Just don’t say Bloody Mary out loud 3 times . . . 

Makes 2


1 handful of ice

100ml of vodka

500ml of tomato juice

Juice from 1/2 a lemon

1 tbsp of vegan Worcestershire Sauce (I used Chippa which is also gluten free)

1 tbsp of tabasco sauce (or more if you’re a chilli fiend like me)

Celery salt

Cracked black pepper

2 celery sticks.



Wet the rims of 2 glasses and dip in cracked black pepper.

Put ice, vodka, tomato juice and lemon juice in to a cocktail shaker.

Add the Worcestershire Sauce, Tabasco and a pinch of celery salt and black pepper.

Put the lid on the cocktail shaker and shake until the outside of the cocktail shaker frosts over.

Strain in to two glasses.

Serve with a celery stick