The jamun, or jambul as it’s called in some languages, is not just that fruit you plucked off the tree as a kid in your summer holidays. Jamun, called damson plum in English, is a popular fruit of choice for liqueurs and distilled beverages in much of Europe. Damson gin is a liqueur, usually homemade, made from damson plums macerated in a sugar and gin syrup for eight weeks or more. Vodka is sometimes used in place of the gin. The proof will vary somewhat but generally is around 44. Damson gin is especially popular in Britain. The fruits are ripe in early September and the liqueur can be used as a Christmas treat. Averell Damson Gin is made differently. Rather than steeping the damson plums in gin, Averell is made by combining the fresh juice of the fruit with gin and sugar. Popular in Slavic countries is the Slivovitz (derived from Slavic words for damson plum). It is a distilled beverage made from these plums and is frequently called plum brandy. In the Balkans, it is part of the category of drinks called Rakia.
