Urban Beach’s John Lister
To make the chestnut liquor:
peel off outer skins of the chestnuts and put them in a large pot of cold water, with the bay leaf and the cloves.
Bring the pot to a slow boil and cook the chestnuts for 25 minutes.
Remove chestnuts gently and put them on a plate to cool.
When they have almost completely cooled use a thin bladed knife to remove the inner skins.
Combine the sugar and the water in a pot, bring to the boil (skim the froth that rises to the surface).
After seven minutes add chestnuts to the syrup and let them simmer without stirring for five minutes on a low heat.
Let everything cool before removing chestnuts with a slotted spoon, layering them in a wide-mouthed jar.
Return the pot to the hob and bring the syrup back to a boil, skimming off the froth.
Add the 500ml of rum, cognac or brandy, stir, and let it cool to room temperature.
Once it has cooled gently pour it over the chestnuts, seal the jar and set it in a cool dark place for at least two weeks.
Mix 25ml of your homemade chestnut liquor with the remaining ingredients and enjoy John’s Treasure Chestnut.
