What you need to make gin in a jar
You can use a few key spices, homegrown herbs, and fruit to transform plain vodka into your own 'gin'.
Real gin is pure alcohol that's flavoured by distilling it with a selection of botanicals. But you can infuse vodka with some botanicals in a jar, filter it after a day or three, and make what's known as ‘bathtub' gin (as it was mixed in bathtubs during Prohibition in the US), or ‘compound' gin (as it uses the cold compound method).
All you need is some basic equipment, vodka, botanicals, and a simple recipe.
THE EQUIPMENT
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2 x 1 litre jar and lids, sterilised
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Sterilised sieve, cheesecloth, open weave dishcloth, or coffee filter
THE INGREDIENTS Vodka
Gin-making tutor Jill Mulvaney of Alembics recommends a mid-range vodka, 40% ABV (alcohol by volume) that uses wild wheat or grain as its base. At the very least, make sure it's a vodka you like to drink.
Juniper berries
Juniper ‘berries' are small cones of the juniper tree, about the size of a pea. If they're newly dried and still full of flavour, they'll have a leathery texture when you crush them. If they're too old, they'll be dry and hard.
They're available in supermarkets in the herbs/spices section or online in small packs of 20-50g.
Other botanicals
The 'holy trinity' of flavours in gin are juniper, angelica root, and coriander seeds.
Many botanicals are available in supermarkets in the herb/spice section, but online craft brewing stores have their own specialist ranges especially for gin. Suppliers include:
■ www.alembics.co.nz
■ www.hbmalt.co.nz
TIP: For stronger flavours, bruise whole, hard ingredients such as juniper berries and cardamom with a pestle and mortar, or press them under a knife on a board.
Options – dried
■ angelica root;
■ coriander seeds;
■ dried citrus peel (lemon, orange, grapefruit, no pith);
■ black peppercorns;
■ cinnamon stick;
■ cardamom pods;
■ fennel seeds;
■ bay leaves;
■ lemongrass.
Options – fresh
■ flowers, eg roses, lavender (edible);
■ herbs, eg mint, thyme, rosemary;
■ berries, eg raspberries, cranberries, strawberries, blueberries, black currants;
■ vegetables, eg rhubarb, chili.