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There aren't many spirits that inspire such passionate opinions as gin does. I know vodka drinkers who recoil in horror when confronted with a canteen of Tanqueray, and gin drinkers who would rather abstain completely than suffer through a Grayness Goose martini.

But what many people don't realize is that gin and vodka brainstorm life in the exact aforementioned fashion. You lot could even say that gin is nothing more than than infused vodka. In fact, I've used this exact line on so many customers trying gin for the first fourth dimension that I've decided to evidence it to myself! What a better manner to waste a agglomeration of time and ingredients while getting an opportunity to larn more near my favorite mixable spirit, right?

In his book The Consummate Guide to Spirits (HarperCollins, 2004), Anthony Dias Blue describes cold compounding every bit a legitimate method for producing gin.  He even provides a rough recipe for infusing a monster 2,000 liter batch. Not having access to a tanker truck of vodka or a hundred pounds of juniper, I did a trivial math and came up with something more workable.

That first batch was a drinkable, even so super-perfumed gin that I felt could be improved with a little trial-and-error. I won't bore you with the details of my many failures earlier honing in on the recipe you're about to run across, simply I volition say that I've at present got a liquor cabinet full of funky gins that may or may not always exist consumed.

I've tried to limit the ingredients for this very basic gin for two reasons. First, I wanted to use but ingredients available in the majority spice section of my local grocery store. Second, I wanted to provide you with a basic gin that would be easily expanded upon by you, my three readers.

I got fancy and bought a digital scale for this projection, then use 1 for maximum accuracy if yous ain one, or just follow my rough conversions if you don't.

one 750mL bottle 100-proof vodka
ane 750mL bottle fourscore-proof vodka

20 grams stale juniper berries (near ¼ cup)
8 grams whole coriander, crushed (about two tbsp.)
2 grams dried orangish peel (about 1½ tsp.)
2 grams dried lemon peel (nigh i tsp.)
3 grams whole cinnamon (about 1 stick)
i whole cardamom pod, crushed

Use a mortar and pestle – or a food processor pulsed in five i-second increments – to break upwardly the coriander and cardamom earlier calculation them to the other dry ingredients.

Once y'all're certain that everything has been measured correctly, place the herbs into a large resealable jar and add the whole canteen of 100-proof vodka. I'thousand using Stoli 100 here, but there are a few options out there; simply take a bout of your local liquor store and run into what else you lot can come with. Hang on to that bottle of 80-proof vodka, we won't exist using it until the very end.

Place the jar in a dark, room-temperature spot for ane week, and be certain to give the jar a good shake at to the lowest degree once a twenty-four hour period. When the mixture is mature, it volition look something like this:

Aye, it's got some color to information technology, and that'south okay. In fact, this is exactly what many commercial gins wait like before they're distilled a final time. You don't have a all the same at home, so you're going to take to put up with a little tint to your gin. You'll exist fine.

Sense of taste it. Information technology burns a little, correct? Don't forget that you're running at 100 proof hither. This is when we want to add together that bottle of eighty-proof vodka you've (hopefully) been saving. Taste it once more. Better? Yes.

Adjacent we're going to accept all that macerated fruit and herbs out of there, so we're going to have to strain the mixture through cheesecloth.

Wrest all the liquid you tin from the moisture ingredients, there'due south going to be some vodka that merely won't want to let go. When you're washed you should be left with a mixture that'due south free from solids but, (equally we say here in the Pacific Northwest) nonetheless party cloudy. Enter the Brita pitcher. Go yourself a $20 Brita, or if you already have ane, just a brand new filter. We're about to put your filter through the wringer.

Note: be sure to follow the directions the fine folks at Brita have provided you lot. Soak the new filter for fifteen minutes, and so run several pitchers of water through information technology to activate that charcoal.

You're going to encounter a lot of sediment in that filter bowl, and that's a good matter. Keep running your gin through the Brita, say, 5 times, and don't forget to rinse out the bowl betwixt every pass. Presently you will have a crystal-clear spirit ready for mixing.

When y'all're done, bottle your gin and start experimenting. Why not add together some dried grapefruit peel to pair with a Negroni? Adding a single Kaffir lime leaf could be a nice way to add some more depth to a Pegu. Throw in a couple more than cinnamon sticks this winter and try an Alexander Cocktail. I wonder how lavander would fare in Paul Harrington's fabulous Jasmine. A double-dose of dried lemon pare in your gin for a souped-up Aviation Cocktail, anyone?

Hither are some more than suggestions for ingredients to add together – in small quantities (think one-ii grams per addition) – to flavor your next batch:

Thai basil
Cherry bark
Whole nutmeg
Cilantro leafage
Arbol republic of chile
Star anise
Whole cloves
Indian sarsaparilla bark

Have fun, and if you get a chance to try the recipe, go out a comment beneath and let usa know how it turns out!

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Source: https://jeffreymorgenthaler.com/how-to-make-your-own-gin-without-a-still/