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Bitter orange gin (or vodka)


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Being that time of year for making marmalade, and being the type of person whom detests waste, last year I experimented with making some bitter orange gin with the left over pulp and whatnot. It turned out pretty ok and was probably a tad miffed I hadn't made more.

Two things here. Firstly, I can't recall where I got the recipe from or whether I played it by ear but if anyone has a recipe to share then I'd be sincerely grateful. I don't like mine too sweet so I tend to err on the side of caution where sugar is concerned.

Secondly, I'd like to know if you chuck everything in, including the pith or whether you leave it out and why? Most recipes I've read online suggest peeling/parring the peel and leaving the pith.

 

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