How to infuse your own gin

1. FIND YOUR BOTTLE –

it should be fairly neutral and clean in flavour – and pick your botanical. It could be anything from fruit or spices to edible flowers. The ingredients you choose must work with the classic base botanicals in gin, which include juniper, coriander and angelica or cardamom. “My favourites are chocolate and berries,” says Hannetjie Kleinhans, a member of the team at Inverroche Distillery. Riekleigh Edwaren of Botanical Bar in Cape Town loves working with dry ingredients such as wormwood.

2. WASH THE INGREDIENTS

if necessary and combine them with the gin in a large, sterile jar. Seal it well and leave to infuse. Most infusions will take three to seven days, but very strong flavours like chilli, vanilla and citruses can take less than a day, and apples and flowers up to a month. Some botanicals can turn bitter if left too long. “It’s best to taste the infused gin every day to see if you have the desired taste profile,” advises Nic Janeke of New Harbour Distillery. (No second invitation needed!)

3. STRAIN OUT THE BOTANICALS

and reserve the gin. Be careful when straining out fruit infusions. Any pulp that makes it into the final bottle will discolour over time and reduce the shelf-life of your gin.

4. STORE IT WELL

“Alcohol was used to preserve flavours and aromas in French perfume for centuries, so it will hold the flavour of the infused gin,” says Nic. But it’s important to store the gin out of direct sunlight, and make sure you drink it within two years of opening.