WebJun 15, 2024 · Instructions. Place your ice into a copper mug (or the cocktail glass of your choosing.) In a copper mug (or your favorite cocktail glass), measure out the ginger beer, gin, simple syrup and lime juice. Add ice, and … WebApr 10, 2024 · Compound Method: The simplest approach to making gin. All you need to make compound gin is a neutral spirit such as vodka, along with some juniper berries and a selection of other botanicals (such ...
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WebJun 8, 2024 · Compound gin (also sometimes called ‘bathtub gin’, in reference to the batches that were illegally made at home during American Prohibition in the 1920s!) is made from a simpler process: fruits, herbs, vegetables or spices (including juniper) are added to a neutral base spirit and left to infuse with the flavours. WebJan 4, 2024 · Method: Sterilise a clean mason jar or glass bottle with boiling water. Add your botanicals to the jar, minus any fresh peel. Top up with vodka. Leave to infuse in a cool dark place for 24 hours. Taste the infusion – it should have taken on some lovely juniper ginnyness already. ray griffin obituary
How To Make Gin - A Complete Guide - DIY Distilling
WebDec 1, 2024 · Citrus zest, coriander seeds, cinnamon, anise, and licorice, along with various flowers, are among the more common botanicals used in making gin. At this point, if I had to do a pie chart of the spirits in all my homemade cocktails, gin would be the biggest slice of the pie. It's a cocktail chameleon, bold in one drink yet subtle in the next. WebMar 1, 2024 · Step 1: Sterilize a 12-ounce or larger mason jar. Pour ½ of a 750 ml bottle of vodka (approximately 12 ounces) into a mason jar. Step 2: Add juniper berries, cardamom pods, coriander seeds, a few dehydrated orange slices, and lemon peel. Stir dried lavender, anise seeds, and star anise into the jar. Webfirst off we need to make up a sugar wash, to do this pour a couple of kettle loads of boiling water in to your sterilized fermenter. stir in all the sugar one bag at a time until all the sugar is dissolved. now top it up to around the 23L line with cold water. using a wine hydrometer it should have an SG (specific gravity) or around 1.100 ray griff canadian pacific