Ginger & pink peppercorn gin

Makes 1 litre

300g unpeeled fresh root ginger, roughly sliced 200g soft brown sugar ½ tbsp black peppercorns 1 vanilla pod, split

1 litre gin

1 tbsp pink peppercorns clean 2-litre container with airtight lid clean 1-litre bottle

Place the unpeeled ginger slices in the container. Add the sugar, black peppercorns and vanilla pod, then pour over the gin. Place the lid on securely and leave in a dark, cool place for 3 days.

Sterilise the bottle by filling a third up with boiling water and leaving to stand for 5 mins. Discard the water and allow the bottle to steam dry. Add the pink peppercorns to the bottle. Pour the gin through a fine sieve into a large jug, then pour into the bottle and seal. This will keep, unopened, for up to 1 year. Once open, consume within 2 weeks.