We have to admit it, the varity of Gin’s that are avaliable at the moment is huge. Countless variations from all parts of the world in bottles of every shape and colour fill the shelves in bars and shops. So do you really need to screw a new shelf to your wall to fit all the different types of gin to taste at home? Even though many house bars are bursting by the seams, we answer this question with a clear “no”. And we all know that not every gin meets your personal taste. But with one type of gin and a little creativity, you can create the most diverse aromas. You can find out here how the so-called “infusion” can easily be done at home in the kitchen.
What Is Infused Gin?
An “Infused Gin” is basically nothing more than gin that has been changed in taste by adding one or more additional flavour components. This is usually done – as in the original production of gin itself – by marinating spices, herbs, fruits or anything you like in gin. This process is called maceration or infusion. The liquid components of gin – so the alcohol and the water ensure that the aromas are released from the macerated substances and transferred to the gin.
This allows the original flavours in the gin to be intensified or completely new aromas to be added. We have used all three of our gins and have both intensified existing notes and added new ones
What do I need to make it?
To make your own Infused Gin you need the following:
- Gin
- a container for macerating
- a sieve
- possibly a tea or coffee filter
- a funnel
- a bottle, into which you can fill the Infused Gin once finished
- and of course herbs, spices, fruit or whatever you want to use for the infusion
Of course other types of alcohol can be used as a base for an infusion, such as Vodka or Rum.
What do I have to watch out for?
The most difficult thing about infusion is to find the right maceration time. This can vary greatly depending on the ingredients. Too short and an infusion leads to a lack of aroma, too long and an infusion can also lead to the release of flavours that you do not want in the gin, such as bitter or tart notes. If you are using spices, please also make very sure in advance if any toxic substances can be released by the alcohol – however, this is not the case with most common spices and is usually harmless due to the small quantities used.
Let’s GO!
When you have decided what you want to infuse the gin with, then you have already completed the most difficult part. For example, we have decided on the following infusions: Lemon- & Orange zest, Cinnamon sticks and Hibiskus blossoms with our classic Munich Dry Gin; Ginger and Jasmin Tea with our Rough Gin, and Raspberries and Blueberries with our Wanderlust Gin.
You take a sealable container, such as a jar. Alternatively, a normal drinking glass will do. Pour in the desired amount of gin and add the desired ingredients to the gin. Now you have your first macerate. The more gin you use, the more herbs, spices or fruits you’ll need.
Now we wait. Spices and teas can usually be taken out of the gin after an hour or even earlier. Fresh herbs or fresh fruit and vegetables sometimes take several weeks before the aroma is released into the gin. Dyes are usually released very quickly from the peel or skin of fruits. Don’t be fooled by this! It is also very important to try the macerate from time to time. If the maceration time is longer, you should cover the infusion to prevent the alcohol from evaporating and any dirt getting into the macerate.
If you want a much more intense taste, you can also use a pestle to gently crush the macerated ingredients in the glass. This allows more aromas to pass into the gin, such as the juice from berries or the essential oils from citrus peels or the ginger root.
Once your mixture has reached the desired taste, you can simply pour it through a sieve and funnel into a glass or jar for storage and you are done. To filter even the smallest particles, such as tea or spices from the infusion, we recommend using a coffee filter or tea filter in addition to the sieve.
Despite the high alcohol content of gin (at least 37.5% vol.), your Infused Gin does not necessarily have an unlimited shelf life. It is also likely to change colour over time. Therefore, we recommend not to store the infused gin for too long but rather to consume it in a few days or a few weeks.
What can I use infused gin for?
Even if not everyone drinks gin pure, you should definitely taste your infusion pure before mixing it with anything else in order to taste the new aromas. You probably already did this during the maceration process. Of course you can also mix exactly the same drinks with your new gin as you did with the old – they will just taste different. Why not start with a simple and classic Gin & Tonic before you start mixing some more complex drinks.
Ginspiration for other nice drinks can be found here.
We wish you lots of fun creating your infusions and mixing drinks!
Cheers!
