Gingerbread gin

Lightly bash the ginger, cinnamon sticks, cloves and cardamom pods using a pestle and mortar or the end of a rolling pin. Tip these into a 1-litre sterilised wide-neck bottle or jar. Add the sugar and pour in the gin. Seal and swirl the bottle or jar until the sugar has dissolved, then leave in a cool, dry place to infuse for 24-36 hrs. Any longer, and the gin will start to taste bitter. (If you don’t have a 1-litre make and give jar, divide the mixture between two smaller 500ml containers.)

Strain through muslin- or coffee-filter-lined funnel into sterilised bottles and seal. Will keep for several months in a cool, dark place. Serve with tonic over ice garnished with an orange slice, or use as the base for a hot toddy.