Recipe: Infusions from Gin: Shake. Muddle. Stir. »
One of the 40+ recipes for serious gin drinkers from Dan Jones
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Author of Gin: Shake. Muddle. Stir., Dan Jones, states that gin is the world's fastest growing artisanal spirit. It's certainly making a comeback and this book is designed to help you select your gins, mixers, glassware. In fact, it has all you need to prove there's a gin-based cocktail out there for everyone.
Why not start with these recipes for gin infusions?
Infusion – Sloe & Star Anise Gin
Prick a handful of fresh, ripe sloeberries and add these to 500 ml (17oz) of gin along with a single star anise pod, bashed into manageable pieces, and 1 teaspoon of brown sugar. Let it steep for at least 3 days in a cool, dark place before straining and serving. Store for up to 6 weeks in the fridge in the original bottle. Best in a Slow Gin & Tempranillo Negroni.
Infusion – Bay Leaf Gin
Use 2–3 fresh bay leaves per 500 ml (17 oz) of gin. Let it steep for at least 3 days in a cool, dark place before straining and serving. Store for up to 6 weeks in the fridge in the original bottle. Otherworldly in a Bay Leaf & Green Tea Martini.
Infusion – Ginger Gin
This fiery infusion creates arather spicy note. Add a thumb-sized, peeled piece of fresh ginger to 500 ml (17 oz) of gin. Let it steep for at least 3 days in a cool, dark place before straining and removing the ginger. Store for up to 6 weeks in the fridge in the original bottle.
Gin: Shake, Muddle, Stir. by Dan Jones is published by Hardie Grant (London, UK, Nov 2016, HB). This extract is reproduced with the kind permission of the Australian publishers.
The book is is available around Australia, RRP A$29.99 and also available to purchase direct from Hardie Grant here »
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