Homemade Gin

It's really summer now -- time for barbecues, picnics, and that ever-refreshing simple summer cocktail -- the gin and tonic. But sometimes the drink can get a little monotonous with affordable storebought gin. The solution? Make the gin yourself and tinker with the flavor profiles to create something that you really love!

Did you know you can make gin at home? And it doesn’t even involve a bathtub or a still or any kind of equipment that looks like it came from Prohibition times! All you need is some vodka, some aromatics, and some time. 

Homemade Gin

This gin will be warmly flavored, with floral notes from the Vanns Dried Lavender and chamomile. But you can experiment with your own flavor combinations -- try steeping the Vanns Juniper Berries for another 12 hours for more juniper flavor, or adding a little bit of Vanns Dried Rosemary or Vanns Cinnamon Sticks (in moderation -- those flavors are strong!)

This gin makes for a truly special gin and tonic, one where the flavors of the aromatics really shine through and combine beautifully with the tonic and a squeeze of lime juice. But try it in any cocktail in which you’d usually use gin -- you’ll be surprised by the amazing results!

Spices used in this recipe


Rosemary, Cut & Sifted
Cinnamon Sticks
Juniper Berries
Coriander, Seeds Whole
Lavender
Cardamom, Green Whole
Allspice, Whole
Bay Leaves

Ingredients

 

Preparation

  1. Place the vodka and Vanns Juniper Berries in a sealable glass jar and allow to steep at room temperature for 12 hours, covered.
  2. Add remaining ingredients to the jar, seal the jar, and shake to mix everything up. Let steep, still sealed, at room temperature for another 36 hours.
  3. Strain the solids through a fine-mesh strainer, or a regular strainer lined with cheesecloth. Make sure you got everything -- a gin and tonic with a chamomile leaf floating through it isn’t the best. Pour the now-gin into a glass bottle or clean jar and store at room temperature for up to a year.

Makes 2 cups gin. Adapted from Serious Eats.

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