Recipe: Infusions from Gin: Shake. Muddle. Stir. »

One of the 40+ recipes for serious gin drinkers from Dan Jones

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<i>Gin: Shake, Muddle, Stir</i> by Dan Jones

Gin: Shake, Muddle, Stir by Dan Jones [©Hardie-Grant]

Gin Infusions, Gin: Shake, Muddle, Stir

 

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.


 Read the media release here »

The book is is available around Australia, RRP A$29.99 and also available to purchase direct from Hardie Grant here »

You can also buy online via Booko.com.au »

 

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November 09th, 2016
 
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