Recipes | 16 September 2015Making Homemade Infused Gin Share article facebook twitter google pinterest Infusing your own liquors gives you the unique opportunity to give your cocktails the flavor your desire. Learn to make the best infusions and try this recipe for Aaron Knoll’s Clawfoot Bathtub Gin from Gin: The Art and Craft of the Artisan Revival. Don’t forget to enter below for a chance to win a copy of the book! a Rafflecopter giveaway Unless you live in New Zealand, the only kind of gin you can make at home is an infused, bathtub/cold-compounded gin. This gin doesn’t need to be distilled. It will still have a bright juniper-focused character, and can technically still be described as a gin. However, unlike most gins it will have a cloudy, dark appearance. Fear not, as many widely available gins have used this method to make good, even excellent gins. Tru2’s Organic Gin has a cloudy golden hue; Master of Malt makes a series of popular Bathtub Gins; Bendistillery adds juniper via infusion to make its Crater Lake Gin – the infusion method is is far from forbidden in the gin world. The best part about infusing gin at home is that you can customise the mix to your liking. Want a strong juniper-only infused gin? How about lots of exotic spices? Maybe fresh herbs? There are no limits once you’ve mastered the basic foundation. But First A Word On Kits Given the resurgent interest in gin, a large number of kits have appeared on the market. If you live in a place where you have access to a high-quality spice grocer, you can usually find all of the ingredientsyou want at a better price. Even Amazon has most of the ingredients you might want for sale. The kits make a nice gift, but for those looking to be a bit more creative, I think that going the DIY route is cheaper and more rewarding. What do you need? 250ml/8fl oz 100 proof or higher vodka 250ml/8fl oz 80 proof vodka (Pick something you would drink in both cases. (Anything you taste in the vodka, you will taste in the gin.) A bell jar, big enough to hold about 600ml (1pint) of liquid/solids. (This is where the infusion will take place. You’re going to need to filter the solids out at the end, so my advice is don’t do it in the vodka bottle.) Muslin cloth or cafetière (French press) or a water filter Botanicals (Pick your own or use my recipe below as a starting point. A little bit of some things goes a long way!) Aaron’s Clawfoot Bathtub Gin 10g/½oz of juniper berries. (Before adding to vodka, pulse 1 or 2 times in a food processor to break up the berries.) Grated zest of 1 lemon 3-4 small pieces of lime zest A few coriander seeds A small piece of dried liquorice root 5 white peppercorn berries 5 cubeb berries 5 grains of paradise Pinch of fennel seeds Pinch of caraway seeds Pour the 100 proof vodka into a bell jar. Add botanicals. Seal and give a good shake. Place the jar in a dark, room-temperature place that won’t be subject to large temperature fluctuations. Shake once daily. Your gin will be ready for filtering in as few as two days if you prefer a lighter style, though you can let it go as long as a week if you want. The resultant gin will have a much bolder flavour. To decant the liquid, strain through a muslin cloth to extract the large solids. There may be some fine sediment present. The liquid may take some time to drip through. If you have a cafetière (French press) available, it requires a little less patience to use. For those looking to spend a little bit more money, a two-step process of muslin cloth, then using a storebought reusable water filter will result in the clearest gin with the least amount of sediment in it. Add the 80 proof vodka and shake well. I think the best cocktail to make with homemade gin is the Negroni (page 200). The bold herbal/spice notes come through so much more vividly, and complement the bitter notes of the Campari in a really lovely way. Buy from an Online Retailer In North America: In The UK: Gin introduces the reader to the global artisan gin revolution, highlighting the spirit’s history and the ways that today’s craft drinks-makers have transformed the notion of what a gin can and should be. New gins are hitting the market seemingly every day. This book will help the reader make sense of this rapid expansion, and contextualize them within gin’s illustrious history from the Renaissance apothecaries of Europe, to the streets of London, to the small local distilleries and cocktail bars of the United States, Canada, England, Spain, Australia and beyond. This is the first book to take a closer look at the emerging new categories of gin and to place it within context alongside the old guard. It includes profiles of key players in the distilling world and hundreds of ideas for how to drink gin, wether it is as a cocktail, in a classic gin & tonic or neat, or as an aperitif or liqueur. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.