warramungas wrote:Professor Green wrote:Odin's Easy Gin is a cracker too. You'll need to google that one as the recipe is not in the AD recipe section.
:text-+1:
:clap:
My favourite aside from OEG:
I was looking for a liquorice style gin, and found "City of London No2 (Christopher Wren)" gin botanical list which I tried to replicate based on standard gin bill of material qtys
Qty (L) 1l 45%
Method Mascerate and Boil
Juniper Berries 20 g
Coriander 10 g
Angelica Root 2 g
Licquorice Root 2 g
Sweet Orange 0.2 g
Method
Mortar and pestle botanicals, then macerate for 3 days. Dilute to 30% and redistill with botanicals in boiler.
My second favourite, when looking for a Rosemary hero, found a botanical list that gave me a fresh and beautiful Rosie's Gin - fab with a sprig of rosemary for garnish and a leg of lamb!
Qty (L) 1L 42%
Method Mascerate and Boil
Juniper Berries 20 g
Fennel Seeds 0.75 g
Whole Allspice 0.75 g
Coriander Seeds 10 g
Cardomom Pods 4 g
Peppercords 2 g
Torn Bay Leaf 1 EA
Small Sprig Lavender 1 EA
Large Sprig Rosemary 1 EA
Small Piece of Dried Lemon Peel 1 EA
Method
Add botanicals into masceration jar. Add neutral, stir and leave for 48Hrs to infuse, stirring a couple of times.
Then have a crack at a sloe gin recipe, based off Odin's Gin - another great option.
Qty (L) 2L 26%
Method Mascerate and Filter
Botanicals
Odin's Easy Gin 1 L
Dried Sloes 500 g
Caster Sugar 250 g
Warm Water 250 ml
Method
Rehydrate Sloes:
Submerge the dried sloes for several hours in a small quantity of warm water, just enough so they become hydrated and plumped out. Keep any residual water. Don’t use Gin to soak the sloes! (This will kill the Enzymes retained in the skins and reduce the effectiveness of the essential alcohol production when combined with the sugar.)
Infusion:
Treat as normal sloes in your recipe and add any remaining sloe infused water saved from the hydration process. Ensure the hydrated sloes are ready to give up their juice and enzymes; pricking the skins may benefit this procedure but may not be as essential as with freshly picked thick skinned Sloes from the hedgerow.
Put the sloes with the residual water into a sterilised Half Gallon Jar, pour in the caster sugar and the Gin, seal tightly and shake well.
Store in a cool dark place and shake every other day for a week then shake once a week for two months.
The Sloe Gin will now be a beautiful dark red colour and ready to drink. It will age gracefully so try to leave some for enjoyment in the Summer months too!
Syphon out finished gin into bottles and leave. Use slurry and add 1.2L of 25% OEG and leave to age for 2 months to utilise rest of Sloe/ Sugar/ Gin mixture. Try blending Gen 1 and Gen 2 product to optimise flavour."
Then once all colour extracted, use old sloes with juniper, coriander and mandarin to macerate and redistill to get a 4th option I call my Sloe Infusion.
Most of these were copied/ adopted from the internet, so more than happy to share....
Hope these provide some inspiration......