Damson Gin

You will need a scale to do this. Or, conversely, just put in fruit until about an inch below the lid, a few spoonfuls of sugar (to taste), and fill to cover with the gin or vodka; the only risk here is that the sugar content will be off, so add less sugar than you think, then add more at the before-last step.

400g damson plums
75g white sugar
Gin enough to cover, approx. 750mL

1. Using a fork, pierce the skin of the plums and place in a jar with a close-fitting top (you'll be shaking it periodically and don't want the precious liquid to escape).
2. Add the sugar and then pour over the spirit. Shake well.
3. Over the next few days, shake periodically, until the sugar has completely dissolved.
4. Store in a dark cupboard for 3 months.
5. Strain the liqueur through a muslin cloth and check the sweetness - add more sugar if needed.
6. Store for another month or more before drinking.

Cucumber Mojito

This is how lucky I am - Ben makes these wonderful drinks, and I am such a sucker for gin. A happy combination. From The Cocktail Guru.

2 oz gin, Preferably Hendrick's Gin
2 tsps (or Tbsps?) of sugar
5 lime wedges
6 to 8 fresh mint leaves
3 slices of cucumber

1. Peel the cucumber. Muddle the mint, limes, cucumber, and sugar.
2. Add the gin.
3. Fill the glass with crushed ice, over what you've muddled.
4. Stir the crushed ice with the mix for few seconds.
5. Garnish with cucumber peel and mint leaf 
6. You can also use: a splash of club soda if you want to make this a fizzy drink, it's a great twist