Simple Homemade Infused Gin Recipe

I appear to be a bit gin-obsessed at the moment (see my earlier posts on Making Gin at Home, Learning about Distilling Workshop, Gin Immersion Workshop and lots of different infused gin recipes) but it seems that I’m not the only one! Everyone I speak to at the moment is making gin, has a still, is thinking of getting a still, or just enjoys trying different gins. One of my colleagues, Barry, used to work for a company that sold distilling equipment and now has his own at home. We have a ‘gin club’ at work (although we have been a bit slack recently) who get together and try people’s new discoveries or creations on a Friday after work.

Daniel, a student working with me, was lent a still during lockdown and made lots of neutral spirit – that he has been turning into gin. He presented me with a bottle of his gin as a gift and it had the most wonderful aroma – I spent lots of time just sniffing the bottle! I had to get his recipe – and was surprised to find that it was a very simple recipe and it was so much better than other purchased botanical blends I had tried.

I ordered a still many months ago now (that was handcrafted in Portugal) but, like many things in this Covid-world we are living in at the moment, has been in transit for quite some time. Estimated delivery now is in mid-August but I’m not holding my breath. So having just run out of gin I decided that it would be a good opportunity to try Daniel’s recipe.

2 tbsp Juniper Berries
1 tsp Coriander Seeds
1/2 tsp Fennel Seeds
6 Peppercorns

Add to 1 litre of neutral spirit (I used vodka) in a jar and leave to macerate for 24 hours.

Add thinly peeled zest of a lemon and leave to macerate for a further 24 hours.

Strain and enjoy.

Whilst I sit by the fire sipping my newly made gin, I take the opportunity to peruse the Guide to New Zealand Gin that I was given by my team members Sam and Grace for my birthday earlier this year. This book features 95 different gins from 36 NZ brands – categorised into different styles: classic, contemporary, pink & flavoured, barrel aged and navy strength.

No I’m not planning to make my way through the book trying all the different gins! But it is a fascinating compilation that describes the different botanicals used and the tasting notes that have been achieved – along with photos of the beautiful artwork on their bottle labels. It is giving me lots of ‘food for thought’ about what I might experiment with making when my still finally arrives.