Make your own Exotic Flavoured Gin at Home.
Making your own Exotic Flavoured Gin at Home. If you are a lover of long cool drinks, then this is for you. They are easy to make and all you really need is some space to store the gin while it is steeping and the patience not to get stuck in too quickly. I always fill some 250ml bottles to use as Christmas presents, always welcome gifts. If you are interested in Scottish Gin production look up the Scottish Gin Distillers Map. or our local distillery Pixel Spirits in Ballachulish.
Trapping the flavour of summer.
This is another one of my late Summer /Autumn jobs to take advantage of the abundance of wild and cultivated fruit available. And don’t just stick to my suggestions, experiment by using different fruits and spices added to the spirit.
As for the gin itself, don’t use the very best as any subtle flavours will be masked by the fruit. But likewise, don’t use very cheap harsh gin, any middle of the road brand will do.
You will need.
- Suitable storage jars. I use Kilner jars.
- Bottles to store the finished gin.
- Scales.
- A very fine sieve.
- Muslin cloth or coffee filters.
- Chopping board and knife.
The Process.
Quite simply the aim is to extract the flavour and juices of the fruit and flavourings into the base gin. Where you are dealing with a skin on the fruit such as sloes it is necessary to pierce the skin to allow the flavours to escape the fruit into the spirit. Make sure all the bottles and jars you use are clean and sterile. If you’re not sure how to do this look up our information on Home Preserving, The golden rules.
Curing with sugar.
Sugar is normally added to sweeten the gin and counter any bitterness from the fruit. I like to use the sugar in some of my recipes to extract more flavour. By mixing the fruit with the sugar. Then leaving it to stand in the storage jar before adding the liquid natural curing will take place. The sugar will draw liquid from the fruit, and I believe produce more flavour.
The gin is now added to the fruit and sugar. Seal the jar and turn the jar back and forth three or four times to mix all the ingredients together. Don’t worry if all the sugar hasn’t dissolved it will in time. Every day for the next week, take the jar from the cupboard and turn it a couple of times to give it a mix. By the end of the week all the sugar should have disappeared. Don’t be tempted to mix the contents with a spoon as this will break up the fruit too much.
let time do its work.
Leave the jars in a cool dark place for at least five weeks, I like to give mine about 8-9 weeks.
When ready we need to strain off the gin. The best way to do this is to use a double thickness of muslin cloth supported in a sieve. Gently decant the contents of the jar into the sieve and let the liquid drip down into a clean bowl. A gentil shake of the cloth from time to time will assist the liquid in draining through.
How to use a Muslin Cloth
When recipes ask for muslin to be used to strain a liquid, they never explain how to use it. Well, here’s how. Always buy more muslin than you think you need and don’t cut it into small sections. Bear in mind that you may be using it doubled over and it has to line your container plus have plenty to work with as an overlap.
Now here’s the key. Don’t use the muslin from new. The weave of the cloth will be too coarse to be effective. Give the cloth a hot wash, followed by a tumble dry. This is the one instance in life where we want our cloth to shrink. This will not only clean the cloth but tighten up the weave giving better filtering of liquid passed through it.
When finished give the cloth a hot wash and dry completely before storing to use again.
Exotic Flavoured Gin recipes.
Bramble gin.
- 1lt gin
- 430g Brambles, (Blackberrys if you’re south of the border)
- 200g golden caster sugar.
Follow the process above, taking care to remove any mouldy fruit before you start. Leave the fruit and sugar to cure for 30 minutes then add the gin. I cheat a bit here and when straining the gin. I lightly press the fruit in the muslin. This gets very bit of fruit juice into the finished gin. Try this with Raspberries as well, great as a summer cooler.
Rhubarb and Ginger Gin.
- 1lt gin
- 390g rhubarb.
- 185 golden caster sugar
- 7 thin slices ginger root
Wash the rhubarb and thinly slice across the stalk. Add to a jar with the sliced ginger and sugar then add the gin. Then proceed as per the process above.
Plum and ginger gin.
1lt gin
10 Victoria plums- 165g golden caster sugar
5 thin slices of ginger root
Wash the fruit then with the point of a small knife stab though the skin all over. Cut each plum in half and remove the stone. Mix the fruit ginger and sugar in a jar and leave 30 minutes before adding the gin.
Greengage Gin.
A more complex slightly spiced gin.
- 16-18 greengages according to size
- 120g caster sugar
- 4 strips of orange zest from a medium orange
- 2 small cinnamon sticks
- 500ml gin
Wash the fruit and stab each one about 15 to 20 times with the point of a small sharp knife.
Pack the fruit and flavourings into sterile preserving jar and add the sugar.
Give the jar a shake and leave to stand a couple of hours.
Add the gin, seal the lid then shake again to dissolve the sugar.
Sloe gin.
A real classic
- 700g sloe berries
- 380g caster sugar (or to taste)
- 1lt gin
This is one to make in front of the television. Wash the sloes then using a needle prick each fruit at least five times. Add the fruit to a jar with the sugar and shake well.
Leave the jar to stand for at least two hours before adding the gin then follow the standard procedure shown above.
Serving.
Serve the gin with your favourite mixer, I tend to go for ether Tonic water or lemonade. Both the Sloe and Bramble gins are great served neat as a winter warning tipple. Although watch out, they are stronger than you think !!
Do I have to use fresh fruits?
No not at all, in fact freezing the fruit breaks down the cell structure releasing the flavours. You may find the gin has some sediment from the fruit, but this is easily filtered out before bottling.
How long will fruit gin keep?
As we have added fruit juices to the spirit. I like to look at a year as a maximum storage time. So, I’m making my gin now to drink next year. Kept longer than that you may find some change in colour, but is should still be drinkable. If you see and fermentation (bubbles) in the gin, don’t drink it!
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
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