Wild Hunt Punch

A simple, foraged serve to keep the spirit of winter hosting alive. The Wild Hunt Punch Recipes
Find: Sloes grow on blackthorn hedges — small, dark purple berries, often still hanging in Nov–Dec. Pick: Choose ripe berries (they should feel soft but not mushy). Freeze: Spread in a single layer and freeze overnight (or at least 4–6 hrs). This splits the skins, releases juice, and saves you pricking each one. Step 1: Forage & Freeze Your Sloes
Ingredients: 200g frozen sloes 200g sugar 200ml water 2 fresh bay leaves 2 cinnamon sticks 5 whole cloves Method: Combine everything in a saucepan. Gently simmer 10–15 mins until sloes burst and syrup is deep ruby red. Cool, strain, and bottle. Store in fridge (lasts 1– 2 weeks). Step 2: Make Spiced Sloe & Bay Syrup
Ingredients: 250ml Bathtub Gin 150ml spiced sloe & bay syrup 50ml fresh lemon juice 500ml English cider 250ml cloudly apple juice Method: Warm the cider, apple juice and syrup gently (don’t boil), then add Bathtub Gin and lemon juice off the heat. Serve in mugs by the fire. Chilled punch version: Combine syrup, lemon juice, and cider in a punch bowl or jug and add plenty of ice. Stir in Bathtub Gin and top with sparkling apple juice instead of cloudy. Garnish with bay leaves, apple slices, cinnamon sticks, and a few whole sloes. Step 3: Mix Your Punch