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1 rating

December 5, 2013


Eva Zaccaria

Easy, two-ingredient cocktail.




Calories Per Serving


Amended from Frank Meier's recipe


  • 1.3 Ounces Tanqueray Gin
  • 1.5 Ounces Punt e Mes


Prepare in a pitcher 2 hours in advance and refrigerate covered. Serve in a small coup glass without ice or in a small bar glass with ice. Garnish with orange zest.

Nutritional Facts


Calories Per Serving132




Folate (food)0.4µgN/A

Folate equivalent (total)0.4µg0.1%






Have a question about the nutrition data? Let us know.


Gin is a staple on bar carts everywhere&mdashit's a liquor that's usually infused with juniper berries, as well as other herbal botanicals such as mugwort, wild thyme, meadowsweet, chamomile, and birch. You may also find it infused with cucumber and rose petals. You can use the spirit to make classic gin cocktails such as a lime-based gimlet or a gin and tonic, or more creative concoctions like the Pink Gin Martini that's pictured here. This particular drink gets its soft pink hue from maraschino cherries and its delicate fruity flavor from cherry liqueur, blanc vermouth, and aromatic bitters. This recipe serves two, which makes it just right for serving on Valentine's Day or date night at home.

We also have a handy how-to guide for making a well-balanced gin and tonic. Our go-to recipe calls for three parts tonic water and one part gin, plus plenty of ice and fresh lime for a garnish. Of course, feel free to get creative and add cucumber slices or a lemon twist for a refreshing dash of brightness. We're sharing additional aromatic and flavorful versions of the timeless gin and tonic that are made with unexpected garnishes like fresh basil or rosemary.

Gin also pairs beautifully with St. Germain, a French elderflower liqueur that's bursting with a fresh, floral, and slightly fruity aroma. It perks up gin in a way that makes you immediately want to sip it at a summer garden party. We have gin cocktail recipes that pair the two together for one delicious drink.

Whether you consider yourself a pro mixologist or a beginner bartender, these gin cocktail recipes will instantly strengthen your shaking and stirring skills.

15 Gin Cocktails That Aren't a Gin and Tonic

Because there's more you can do with a bottle of gin.

Don't get us wrong, we love a good G&T as much as the next person, but with a renaissance of superb gins upon us (both US-produced and imported) it seems a shame to relegate this flavorful, diverse spirit to a single spritz. To that end, we've put together a collection of some of the best gin-forward cocktails around to prove that yes, you really do like gin, even if you don't know it yet.

1 small celery rib, chopped
.75 oz simple syrup
2 oz. London dry gin
.75 oz lime juice

Add celery and simple syrup to base of cocktail shaker and muddle, about 30 seconds. Add gin and lime juice, then fill shaker with ice. Shake about 30 seconds. Double-strain cocktail into chilled cocktail glass. Garnish with celery leaf.

2 oz Alibi Gin
.25 oz lemon juice
agave nectar
Sparkling apple cider
Garnished with Thyme and apple

Pour gin in shaker, Add lemon juice and agave nectar, shake and then pour into a high ball glass and top with sparkling cider. Garnish with fresh thyme and an apple slice.

1.5 oz Empress 1908 Gin
.75 oz Pisco
.25 oz simple syrup
3 dashes Angostura Bitters
3 dashes Peychauds Bitters

Stir together on ice. Garnish with a Lemon twist.

.75 oz Martin Miller's Gin
.75 oz green chartreuse
.75 oz Luxardo Maraschino Liqueur
.75 oz lime juice

Combine ingredients in a cocktail shaker and shake with ice. Strain into a cocktail coupe.

1.5 oz Fords Gin
.75 oz Cappelletti
.5 oz lemon juice
.5 oz simple syrup

Combine ingredients in a cocktail shaker with ice and shake. Serve on the rocks in a rocks glass. Garnish with an orange twist.

Courtesy of Agave and the Daisy, New York City

2 oz Nolet's dry gin
1 oz yellow chartreuse
.5 oz lime juice
.5 oz lemon juice
.75 oz tarragon tea syrup*
Tarragon leaves for garnish

Combine ingredients in a cocktail shaker with ice and stir. Strain into a martini glass and garnish with tarragon leaves.

*Tarragon tea syrup
Combine 2 cups of water, .5 cup sugar, and .5 cup fresh tarragon in a saucepan and bring to boil. Remove from heat and allow to cool before use.

From Ocean House in Watch Hill, RI, courtesy of The Art of The Garden by Relais & Chateaux

1.5 oz Farmer&rsquos Organic Gin
1.5oz fresh grapefruit juice
.25 oz simple syrup
2 rosemary sprigs

Saving 1 sprig of rosemary for garnish, combine ingredients in a cocktail shaker with ice. Shake until well chilled and double strain into a martini glass. Garnish with a sprig of rosemary.

2 oz CH Distillery Lavender Gin
2 oz rhubarb simple syrup*
1 oz lemon juice
Top with Anna Codorniu Brut Rosé Cava

Muddle rhubarb simple syrup, lemon juice, and fresh lavender sprigs. Add dry gin. Shake and pour over ice. Top with brut rosé. Garnish with fresh lavender sprig

*To make simple syrup:
Cook down rhubarb in boiling water for 10-15 minutes. Remove rhubarb and add sugar. Continue to reduce for a few more minutes.

Courtesy of Tomy Lokvicic at Tanta, Chicago, IL

1.5 oz Fords Gin
.75 oz Giffard Pamplemousse
.25 oz green chartruese
.5 oz lime juice
2 drops Tiki bitters

Add ingredients to a cocktail shaker and shake with ice. Strain into a cocktail coupe and garnish with a lime peel and a grapefruit peel.

Courtesy of Laura Belluci at SoBou, New Orleans, LA

.75 oz egg white
2 oz Tanqueray gin
.5 oz Chartreuse yellow liqueur
1 oz lemon juice
1 oz rosemary syrup*
.5 oz extra virgin olive oil
4 dashes Peychaud's bitters

Add egg white and gin in a Boston shaker and shake 5-6 times. Add in liqueur, lemon juice, rosemary syrup, and EVOO, then fill shaker with ice. Shake vigorously and strain in to a cocktail glass. Garnish with bitters and rosemary sprig.

*Rosemary Syrup: In a heavy bottom saucepot, combine equal parts sugar and water with a few sprigs of rosemary and turn on high heat. Bring to a boil and let simmer for 5 min. Turn off heat allow to cool at room temperature and allow rosemary to steep for 24 hours.

1 oz Bombay Sapphire Gin
.075 oz Cranberry Hibiscus Syrup*
.5 oz fresh lemon juice
3 oz brut champagne

Shake gin, syrup and lemon juice together with ice and strain into chilled glass/flute. Top with champagne.

*Cranberry Hibiscus Syrup
.5 liter water
.5 liter white sugar
3 cups Hibiscus flowers
2 cups sliced fresh cranberries

Heat all in a pan for 12 mins on medium heat. Stir well. Remove from heat and strain thru a sieve to remove solids. Leave to chill in the fridge.

Created by Eddie Fuentes at Finka Table & Tap, Miami, FL


.5 oz fresh lime juice, plus a lime twist for garnish
.25 oz simple syrup
.75 oz Italicus Rosolio di Bergamotto
1 oz Monkey 47 gin
A small pinch of flaky sea salt
3 oz prosecco

In a cocktail shaker filled with ice, combine the lime juice, simple syrup, Italicus, gin, and sea salt.Shake well, then strain into a wine glass filled with fresh ice. Top with the prosecco and garnish with a lime twist.

From RPM Italian in Chicago.

.75 oz fresh lemon juice
.25 oz Suze
.5 oz Bigallet China China
.75 Maraska Cherry Liqueur
.75 oz Fords Gin

Fill a Collins glass with ice. Combine first five ingredients in a shaker. Pour into glass, top with soda water, and garish with a lemon wheel and sprig of thyme.

Courtesy of Eric Brooks at CBD Provisions

2 oz gin
.5 oz fresh lime juice
2 tbsp cranberry sauce (without whole berries)
2 dashes Peychaud's Bitters
Rosemary sprig

Add cranberry sauce to a cocktail shaker with the gin, lime juice, and bitters. Add ice, shake very vigorously at least 30 to 45 seconds and strain through a mesh strainer into a chilled coupe glass. Smack a sprig of rosemary between palms to release aromas and drop on top of the cocktail.

2 oz. Aviation Gin
.5 oz Galliano liqueur
1.5 oz orange cordial
1 oz egg white
3 fresh mint leaves
5 dashes Regan's Orange Bitters

Dry shake gin, Galliano liqueur, orange cordial, egg white, and fresh mint leaves with Regan's Orange Bitters vigorously to emulsify the egg white (about 20 times). Add one scoop of ice to shaker and shake again. Strain into chilled coupe glass.

Where do I source my Botanicals?

A lot of different Botanicals can be used in Gin, many of them so commonplace that you can find them in your local supermarket or grocery store – i.e. Coriander, Rosemary, Pepper, etc. Others are slightly more challenging to source, like Juniper (obviously), Rose Petals, Thai Blue Pea Flower, etc.

Distillique stocks a range of Botanicals, but there is no way we can stock everything, so sometimes it is necessary to shop around a little.

Your local spice shop can be a great source of interesting and affordable spices, but don’t overlook your local Pharmacy. Dischem for instance, in their Natural and Homeopathic sections, carry wide ranges (depending on the size of the store) of interesting Botanicals like Lemonbalm, Wormwood, Chamomile, etc.

Just choose wisely – Juniper for instance is sold at some Woolworths stores, but it is firstly quite expensive, and secondly, too dry for Ginning. It will work, and you will get Juniper flavour, but you will end up using a lot more Juniper than you should for the same end result. Ideally, Juniper should still be slightly moist on the inside to give you the ideally flavour profile.

Fruits and peels can be bought fresh at a supermarket or fresh produce store, and then processed at home prior to use.

Refreshing! And potentially debilitating, so be careful.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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The traditional glass for a gin and tonic is a highball, but you can certainly still enjoy a gin and tonic in something else. Some people prefer a shorter glass like the Gigoyne tumblers ($45 for 12,, but there&aposs a lot to be said for a large wine goblet called a copa. That&aposs the glass used for a more spicy and herbal Spanish gin and tonic, made with Gin Mare ($39.99, and garnished with a sprig of rosemary. The balloon shape of the glass allows you to add more garnishes, and it highlights the drink&aposs aromatics with each sip.

There must be ice, but whether you opt for one oversized cube or sphere or a few smaller cubes is up to you.

10 of the Best Summer Gin Highball Recipes

The Highball is making a comeback. It’s easy to see why: In their many iterations, Highballs make for low-effort, refreshing drinks. While Highball has a number of accepted definitions, for the purposes of this article, we’re defining it as a cocktail that consists of a base spirit, mixed with a larger proportion of sparkling, non-alcoholic mixer, and possibly other ingredients.

While the classic Highball is made with whiskey, we find that gin serves as a versatile base spirit for summer-friendly recipes that taste great any season. These refreshing gin Highballs range from ultra-simple sippers requiring minimal ingredients, to more challenging recipes for more experienced home bartenders. Each consists of gin as a base, mixed with a larger proportion of sparkling, non-alcoholic mixer served over ice — plus playful ingredients you may not expect in this classic drink.

Of course, what really makes the drink is its namesake glass, so be sure to serve the cocktail in a Highball (or Collins) glass over ice. Looking for a new go-to cocktail to make at home? Read on for our nine favorite gin Highball recipe variations.

The Gin & Tonic Recipe

In case you didn’t know, the classic G&T is a Highball, and always a go-to. To make one, simply combine gin and tonic in a Highball glass, and add ice and a squeeze of lemon or lime, if desired.

The Tom Collins Recipe

This classic cocktail was developed in the late 19th century, but had a resurgence after its constant mention in the 2000 comedy “Meet the Parents.” If you want to drink like a tough father-in-law like Robert De Niro’s character in the film, combine gin, lemon, simple syrup, and soda in a Highball glass, and garnish with a lemon wheel.

The Oh, Honey Recipe

This cocktail, inspired by drag queen Trixie Mattel, is made with a satisfying combination of butterfly pea tea-infused gin, lemon juice, honey syrup, and elderflower tonic. This bright and refreshing libation made its debut at The Laureate at San Francisco’s Laurel Inn, and looks even prettier with an edible flower garnish.

The Breakfast Tonic Recipe

Looking for a new boozy brunch cocktail? We’ve got you covered. This Highball riff, created by the team at 100 Acres in Buffalo, N.Y., combines the classic G&T with tea, making it the morning drink you never knew you always wanted. To make one, place a tea bag in a Collins glass and fill with ice. Then, add gin and lemon juice — and top with tonic water.

The Turmeric Rickey Recipe

Turmeric adds an earthy quality to the Gin Rickey. Shake Von Humboldt’s Turmeric cordial with London dry gin and lime juice, pour into a Collins glass with ice, and top with club soda. A cucumber garnish complements this cocktail’s fresh vegetal flavors.

The Boozy Watermelon Lemonade Recipe

This cocktail is everything a summer sipper should be: Combine citrus-forward gin such as Plymouth or Aviation, ginger liqueur, lemon juice, rosemary simple syrup, and watermelon in a shaker. Strain, top with lemon soda, and voila! You have a balanced drink that’s pink enough to please even your most rosé-obsessed guests.

The Pineapple-Basil Highball Recipe

Basil season is upon us, and the leafy herb is an ideal summer cocktail ingredient. When combined with gin, pineapple juice, lime juice, simple syrup, and lime sparkling water, the basil’s flavors and aromas shine through. Though this recipe is more complicated than the average Highball, the result is worth the extra effort.

The Navy-Strength Botanical Gin & Tonic Recipe

Take your G&T-inspired Highball to new heights with this herbal variation that combines navy-strength gin with tonic water, lemon, cracked black pepper, and thyme. The result is an earthy-yet-refreshing libation perfect for sipping on a boat. (We should be so lucky.)

The Ramos Gin Fizz Recipe

A workout and recipe in one, the Ramos Gin Fizz requires a lot of shaking — two to three minutes, to be exact — but the soufflé-like result is worth the effort. To make one, combine gin, lemon juice, lime juice, simple syrup, orange flower water, cream, and egg white in a shaker. Dry shake for as long as you can handle. Strain into a tall glass, top with soda water, and enjoy!

14 Essential and Popular Gin Cocktails for 2021

Gin was originally invented by monks for medicinal purposes, but we’re eternally grateful that it’s since been discovered as an excellent and herbaceous base for a variety of cocktails. The botanical flavors inherent to gin give it a peppery sweetness that can be identified in almost any drink.

Despite the spirit’s signature flavor, gin cocktails are incredibly diverse, from fruity and floral Aviations, to savory and piquant Gibsons. Pairing with garnishes from raspberries to onions, gin’s range is unmatched.

Here are 14 of the most essential and popular gin cocktails.


Negronis are aperitifs, meaning they’re the perfect drink to stimulate your appetite before a hearty meal. Legend has it that the Negroni was first made in 1919 when Count Camillo Negroni of Florence, Italy, asked his waiter to liven up his Americano. Made with gin, Campari, and sweet vermouth, this Italian aperitivo provides the liveliness the count was looking for. But beware: Knock too many of these delicious cocktails back, and you may wake up the next morning feeling deathly.


There’s somewhat of a consensus that the Gimlet was invented during the Jazz Age, and it’s not hard to believe. There’s something inherently snazzy about this drink. While a smooth jazz song may feel unifying, the proper way to make this drink is a divisive topic. All Gimlets are gin-based, but some versions use a splash of lime and simple syrup. Other recipes call for a bit of soda. Some Gimlet fans (like Raymond Chandler from the 1953 novel “The Long Goodbye”) insist that a proper Gimlet can only be made using Rose’s lime juice cordial. Any way you make it, it’s best served with a slice of lime — you can even use a dehydrated one for an even spiffier look.

Gin and Tonic

The classic G&T is one of the most beloved and easy-to-make cocktails on earth. The gin and tonic was first popularized in the 19th century by the army of the British East India Company in India. Apparently, the soldiers tried mixing things with their quinine (now present in tonic water) in order to make the malaria-preventing medicine more palatable. The drink caught on and has since become relatively ubiquitous in the U.K. and beyond. Just pour your gin, add a bit of tonic water, garnish with a lime, and you’re good to go.

Gin Martini

Martinis are an icon of sophistication. No Martini is quite as posh as the gin Martini, which is widely agreed among historians to be the first of its kind — sorry, vodka. This stiff, aromatic drink is made with gin and dry vermouth and can be garnished with either a lemon twist or an olive. It depends on whether you prefer a savory refreshment, or a lighter one with a hint of citrus.

Singapore Sling

Legend has it that the Singapore Sling was invented by bartender Ngiam Tong Boon at Singapore’s Raffles Hotel in 1915. Since social etiquette deemed it improper for women to drink alcohol, they were excluded from sipping on gin and whiskey like their male counterparts did. Tong Boon circumvented this by creating a colorful cocktail disguised as fruit juice, allowing women to imbibe discreetly. Today, we’re not nearly as subtle about our love for Slings. A good Sling is made by shaking gin, cherry heering, Benedictine, lime, and Angostura bitters, then adding in a splash of soda.

Last Word

The Last Word is as tasty as it is aesthetically pleasing. The Prohibition-era cocktail is made using gin, Maraschino liqueur, fresh lime juice, and green Chartreuse, the latter from which it gets its lovely electric sage color. Herbal and sweet all at once, the Last Word is the best of both worlds.


The Aviation is made using crème de violette — something you’re not likely to have on your bar cart, but definitely should. The unconventional ingredient is believed to be why the Aviation, first crafted in the early years of the 20th century, lost its original popularity for some time. However, it experienced a resurgence in the beginning of the 21st century when bartenders began to revive Prohibition-era cocktails. The perfect Aviation is marked by a recognizable pale azure color as well as a tartness and florality that complements its sweetness. The cocktail is made using gin, Maraschino liqueur, fresh lemon juice, simple syrup, and the famous crème de violette.

Gin Fizz

The Gin Fizz is a twist on the traditional sour family of cocktails. Like sours, Gin Fizzes are made with simple syrup, soda, and citrus (in this case lemon), but can also be made a tad frothy with the addition of egg whites. For this recipe, we’re keeping it simple. If this version doesn’t do it for you, have no fear — there are nearly endless varieties of the drink, from the Silver Fizz to the New Orleanian Ramos Gin Fizz.

Tom Collins

While the Tom Collins and the Gin Fizz have identical ingredient lists and both first appear in author Jerry Thomas’s 1876 bartenders guide, they are differentiated by their texture. The Gin Fizz is unsurprisingly more bubbly, while the Tom Collins is stirred and served on the rocks. For the most traditional Tom Collins, you’re going to need to get your hands on Old Tom gin. Old Tom doesn’t taste as strongly of the juniper flavor that gin is often distinguished by — it’s made with beet sugar instead, making it a bit more full-bodied and mellow.


The Vesper first appeared in Ian Fleming’s 1953 novel “Casino Royale.” In the book, James Bond crafts this cocktail and names it after his love interest, Vesper. It’s hard not to feel enigmatically sophisticated when sipping on one of these. To drink like 007, combine gin, vodka, and Lillet, and serve in a classic cocktail glass.


This savory cocktail may not be for everybody, but it was a favorite of “The Queen’s Gambit” protagonist Beth Harmon. Throughout the series, the world-famous chess champion slugged down countless Gibsons, despite their harshness. Gibsons are made with gin and a bit of dry vermouth, and then garnished with onions. Yes, onions. While they might not have every drinker so quick to pull out their cutting board (or their chess board), Gibsons are certainly unique and were beloved in the 1960s.

Corpse Reviver #2

As evidenced by its name, the Corpse Reviver #2 was crafted with the purpose of resuscitating those who have had a little too much fun the night before. This hair-of-the-dog recipe includes gin, triple sec, lemon, Lillet Blanc, and a bit of absinthe.

French 75

The French 75 is named after a 75-millimeter World War I-era gun used by French soldiers. And considering it hits the spot every time, it’s almost as if it uses our taste buds in target practice. Originally made at Harry’s New York Bar in Paris, the drink consists of gin, lemon, simple syrup, and is topped with Champagne. The French 75 is ideal for brunch, as it’s a boozier alternative to the Mimosa.

Clover Club

The Clover Club originated in the late 1800s at Philadelphia’s Bellevue-Stratford Hotel, a haunt for many famous thinkers of the time. Its namesake is an exclusive men’s club whose members often met at the hotel and presumably drank plenty of their eponymous cocktails. Made with gin, lemon, raspberry syrup, and egg whites, the Clover Club is both tart and silky, but completely balanced.

Gin Recipes Using Botanicals

Not all Botanicals are readily available. Consequently, you'll need to use you imagination here.

The total number of botanicals used is about 20-35 grams/litre. If we take the dominant botanical juniper as 'x', the proportions of the botanicals used is:

  • x = juniper
  • x half = coriander
  • x is one-tenth = angelica, cassia, cinnamon, liquorice, bitter almonds, grains of paradise, cubeb berries
  • Finally, x is one hundredth = bitter & sweet orange peel, lemon peel, ginger, Orris root, cardamom, nutmeg, savory, calamus, chamomile, fennel, aniseed, cumin, violet root.

If we use x = 20g then x half = 10g, x is one 10 = 2g x is one hundredth 100 = 0.2g (200mg)

Some current gins do not have a pronounced juniper character as they are used for cocktails and are more of a flavoured vodka - for this type of gin for 'x' we use equal quantities for juniper & coriander (i.e. x = 20g composed of 10g of juniper & 10g of coriander)

The botanicals are macerated in 40%abv neutral alcohol (usually for 24 hours), redistilled and then diluted to 45% - 40% abv which is an optimal strength for holding the flavour of the botanicals. Plymouth Gin also comes in a 57% abv 'Navy Strength'.

Bombay Sapphire Gin uses a Carterhead Still which contains a botanicals basket through which the vapour passes, a technique that gives a lighter flavour.

All gins include juniper and coriander as an ingredient along with other botanicals. Typically, a fine gin contains 6-10 botanicals, although the Dutch Damask Gin has 17, and the French Citadelle Gin has 19 - but this could be more for marketing reasons and has been criticized for lacking direction.

Some American gins mention chamomile as a botanical which would give a blue tinge to the gin.

Method 1

To start, make basic Gin, you can add the following into the boiler of your still.

For Approx. 10 litres (we always recommend experimenting with a smaller amount and when you are happy you can scale up)- The neutral alcohol needs to be diluted back to 40 to 50% ABV (alcohol by volume)- 200 to 250 gm Juniper berries
- 100g coriander
- 27g angelica, cassia, liquorice, grains of paradise, cubeb, 50g orange and lemon peel, ginger, orris root, cardamom, nutmeg 5g.

Distill one more times as it will extract the flavours from the botanicals.

Once distilled, dilute it back to 40% and let it rest for about 2-3 weeks. The resting period allows the different flavours to "marry" and will improve the flavour balance.

Also, some prefer to put the herbs into the bags and maceration in the alcohol, by leaving it up to a week before distillation, but that is a personal choice.

Method 2

We can take the botanicals and place them in a basket above the wash inside the still. This needs to be positioned underneath the column so that when the still gets up to temperature and the alcohol vapours start to come off finding their way up into the still column or head they will have gone through the botanicals that are suspended. They will pick up the flavours and the distillate will taste of them. We can then dilute down to strength of the Gin we want.

Moreover, Still Spirits have introduced a mess basket that does this on the air still. It’s quite a clever little piece of equipment. With the T500 its necessary to create your own although I am sure there will be something launched to do this shortly.

Method 3

Place botanicals in the wash so that they pick up the flavours during fermentation. Actually, you will need it to be a strong flavour or you will find that when you come to distil you will lose quite many these flavours.

Method 4

You can use any combination of Method 1 Method 2 Method 3 and Method 5. There are no rules only what you wish to do.

Significantly, every distillery has its secret mix of botanicals. Most Gins contain next to Juniper berry and citrus botanicals such as lemon and bitter orange peel, anise, angelica root and seed, orris root, liquorice root, cinnamon, cubeb, savoury, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark. Please feel free to try method one but we must say Method 5 below is a much more popular and easy way to do it.

Method 5

Weigh out your botanicals as per suggestions below (or make up your own)

Pour the botanicals (minus any particularly punchy ones) into a clean sterile bottle (sterilise with our steriliser)

Top with your home-made vodka at 40 to 45%

Leave for 24hrs to infuse. Give it a couple of stirs during this time.

Have a taste, it should be starting to taste all juniper and gin - hurrah!

Add any remaining botanicals to the mix, or if there’s a flavour you want more of, add a bit more of that botanical!

Now, leave too steep for a further 12-24hrs (you might be happy with what you have so this might not be necessary) agitating the mixture at least once

Taste, and once you are happy (longer does not mean better, beware of over infusing) use a sieve to filter out the botanicals

If there is still sediment you can use a kitchen roll, coffee filter, muslin or cheese cloth to filter again

Next, leave to sit for a couple of days. Re-filter out any sediment that settles.

Run through a filter if you want to, with further filtration etc. as necessary.

Finally, bottle your gin and design a great label for it.

Certainly, the problem we now have is the Gin will have picked up the colours of the Botanicals. Therefore, this is sometimes known as Bath House Gin.

Meanwhile, if we are wanting to solve this problem, we must do like all the commercial Gin producers would do and that is re-distilling the Gin. All we need do is take this gin and add it to our still (you can add some water to it if you feel it’s too little to add to the still).

Consequently, when we redistill the Gin will come out lovely and clear and at a much stronger strength. This will then be diluted back down to 40 to 45%ABV (depending on the strength we want). Remember we are going to lose some of the flavour in the re-distillation so when it goes back into the still it must be quite a strong taste.

Bottle our gin and design a great label for it.

Note: if you've left it a little too long and the gin is too strongly flavoured, you can always dilute with more vodka, unless you’ve left it for weeks and it’s stewed like tea!

Other botanical ideas that can be added

  • almond - sweet
  • angelica seed - musky and hoppy
  • cardamom - spicy
  • cassia bark - bitter and cinnamon
  • cinnamon - sweet and woody (use sparingly)
  • ginger root - dry and hot spice (careful it’s powerful!)
  • grapefruit - clean citrus
  • nutmeg - warming sweet spice
  • cubeb berries - spicy peppery pine
  • rose petals - floral

You can also add things like lavender, chamomile, rose, rosemary, sage, whatever you like, it’s your gin!

Moreover, you can use either dried or fresh citrus peel. Fresh will give brighter citrus notes than dried, but shouldn’t be left to infuse for too long, so you might want to add this nearer to the end of your infusion. Also, if you’re using a bottle for infusing make sure the pieces will easily go through the neck once they’ve swelled a little in the bottle. Consider, keeping a chopstick handy too for getting them out! We use a jug as it's easier to deal with afterward.

Therefore, all these apply to the recipes below its up to you, there are no rules.

Here are some other recipes that you might like to try. These have been taken from a collection of people. So, some are in grams and some in spoon measurement. However, we make no comment on these.

Everything is added to 750ml Bottle of 40%ABV Vodka (some recommend a slightly stronger strength)

Recipe 1

  • 3 tablespoons juniper berries
  • 1.1/2 tablespoon green cardamom pods
  • 3 teaspoons coriander seeds
  • 2 teaspoon dried lemongrass
  • 3 strips orange peel (try to avoid any white pith as it’s very bitter)
  • cinnamon stick
  • 1.1/2 stick liquorice root (or cubes)

Recipe 2

  • 20 to 25gm juniper berries
  • 8 to 10gm coriander seed
  • 3gm angelica root
  • 1 to 2gm liquorice powder (root)
  • 2 gm Orris root
  • 2 gm orange peel
  • 2gm lemon peel

Recipe 3

  • 20 gm dried juniper berries (about ¼ cup)
  • 8 gm whole coriander, crushed (about 2 tbsp.)
  • 2 gm dried orange peel (about 1½ tsp.)
  • 2 gm dried lemon peel (about 1 tsp.)
  • 3 gm whole cinnamon (about 1 stick)
  • 1 whole cardamom pod, crushed

Also, try using a mortar and pestle - or a food processor pulsed in five one-second increments - to break up the coriander and cardamom before adding them to the other dry ingredients.

Recipe 4

  • 2 tbsp juniper berries (more if you like juniper-forward gin)
  • 1/4 tsp fennel seeds
  • 1/4 tsp whole allspice
  • 3/4 tsp coriander seeds
  • 4 cardamom pods
  • 2 peppercorns
  • 1 torn bay leaf
  • A small sprig of lavender
  • A larger sprig of rosemary
  • A small piece of dried grapefruit peel (no pith)
  • A small piece of dried lemon peel (no pith)

Recipe 5

  • 2 tbsp juniper berries
  • 1 tsp coriander seeds
  • Peels of 2 grapefruits
  • Peel of 1 lemon
  • Peel of 1 orange
  • 4 cloves
  • .5 tsp angelica root
  • .25 tsp cassia bark
  • .25 tsp fennel seeds
  • 750 ml Vodka
  • 2 tablespoons juniper berries
  • 1 teaspoon coriander seed
  • 4 allspice berries
  • 1/4 teaspoon fennel seed
  • 3 green cardamom pods
  • 3 black peppercorns
  • 1 bay leaf
  • 1 long orange peel

Recipe 6

  • Juniper - About 2 Spoonful’s
  • Whole Coriander - Heaping 1/4 tsp
  • Rosemary - Heaping 1/4 tsp
  • Lavender Flowers - Heaping 1/4 tsp
  • Rose Hips - 2
  • Allspice Berries - 2
  • Fennel Seed - 1/8 tsp
  • Pulverized Dried Lemon Peel - 1/8 tsp
  • Tellicherry Black Peppercorns - 2
  • Bay Leaf - 1
  • Green Cardamom Pods - 3

Recipe 7

  • Add 2 1/2 tablespoons of juniper berries. Let sit for 12 hours.
  • 1/8 tsp fennel seed
  • four black peppercorns
  • 1/4 tsp allspice berries
  • 3/4 tsp coriander seeds
  • 1/8 tsp grains of paradise (I added these, you might want to skip)
  • 3/4 tsp fresh orange zest (original calls for 1 tsp)
  • 3/4 tsp lemon zest (original calls for 1/2 tsp)
  • one sprig rosemary
  • Let sit for another 12 hours.
  • Strain through a fine mesh, and if you can manage, back into its bottle.
  • 7g Juniper berries
  • 3.5g Coriander seed
  • 0.25g Cassia
  • 0.3g Liquorice root
  • 0.2g Orris root powder
  • 0.2g Angelica root
  • 0.5g Mixed citrus peel (fresh & grated)
  • 0.2g Frankincense
  • 0.1g Myrrh
  • 0.2g Cardamom

Some extra notes on this one.

Firstly, we used mixed citrus (grapefruit, orange, and lime) because, by some stroke of coincidence, we had no lemons in the house. Actually, the Frankincense and Myrrh are there because we were curious about what taste they would impart. Also, we had this strange idea about putting some gold flakes in it and giving it as Christmas presents, with the label “Nativity Gin”. For some reason, upon weighing, we doubled the quantity of Orris and Angelica we had planned on using.

Recipe 8

  • Neutral spirit 1 litre (as above)
  • Juniper berries 44.1 g
  • Coriander 6.3 g
  • Bitter orange peel 1/4 tsp
  • Dried liquorice root 1/4 tsp
  • Star anise 1/4 tsp
  • Cinnamon stick 1/4 tsp
  • The Zest of sweet orange 1/8 tsp
  • Zest of lemon 1/4 tsp
  • Zest of lime 1/2 tsp
  • Clove 1/4 tsp
  • Rosemary leaves pinch
  • 1 bunch basil
  • 1/2 lemon
  • 2/3 oz simple syrup
  • 3 oz gin

First, stuff the basil into a cocktail shaker, followed by the lemon. Muddle the lemon and the basil, smashing the ingredients and squeezing the lemon.

Then, add simple syrup, mix.

Thirdly, fill the shaker with ice, top with gin. Shake vigorously until very cold — about 30 or so seconds. A good rule of thumb is to stop when the shaker begins to frost over and it’s almost too painfully cold to hold. Double-strain into a rocks glass filled with ice, squeezing every bit of liquid through a fine-mesh strainer with a bar spoon.

Finally, give the glass a stir and add more ice if necessary. Garnish with another basil leaf. Gin & Tonic, the classic!

Now, pour the gin and the tonic water into a highball glass almost filled with ice cubes. Stir well and garnish with the lime wedge. Enjoy!

Case Study (we strongly recommend you buy a bottle of both so you can see exactly where we are going on this). We thought you might be interested to know why certain Gin like Tanqueray No. Ten (47.3% ABV ) are so special and it will give you something to strive for in your pursuit of the perfect Gin.

In 2000, on the heels of releasing Tanqueray Malacca Gin, Tanqueray released Tanqueray No. Ten Gin. Further, both releases were aimed at a new movement in gin, loosely referred to as New Western Style Gin, that shifted the focus slightly away from juniper to spotlight what other botanicals in gin can bring to the mix. So, part of this movement came as a reaction to a new generation of drinkers who had grown up with a distaste for the strong juniper in gin. Equally, another was as a response to the incubatory phase of the now explosive craft cocktail revolution.

Tanqueray No. Ten Gin gets its name from being made in Tanqueray’s number ten still, also affectionately referred to as “Tiny Ten”. This small still was used as an experimental/trial run still at the distillery before becoming the key still for Tanqueray 10. There is a misconception that Tanqueray 10 gets its name from the number of botanicals in the mix in fact, the recipe for Tanqueray 10 has all four of the base botanicals from Tanqueray London Dry: juniper, coriander, angelica, and liquorice.

Tanqueray 10 adds an additional four elements to the mix, including fresh white grapefruit, fresh lime, fresh orange, and camomile flowers for a total of 8 botanicals. One of the things which makes Tanqueray 10 unique is that it uses fresh whole citrus rather than dried citrus peels. Dried peels are used for most gins on the market and very few actually use fresh fruit.

Actually, the nose of Tanqueray 10 reflects the abundance of fresh fruit, and while juniper is still a lead note, it’s joined by lime and grapefruit which act like co-stars in the equation. Under the citrus are some of the same botanicals as with Tanqueray London Dry Gin including coriander, black pepper, and angelica root.

Ultimately, it’s the lime that seems to be most persistent in the glass. That lime is also the star of the entry which combines fresh lime and fresh grapefruit along with juniper and angelica root. Notably, the angelica root is as pronounced at the entry as the juniper, giving the entry a slightly nutty, rooty, spicy quality.

This root spice combined with the piney juniper become the core of the mid-palate, which has a much warmer spice quality to it than Tanqueray London Dry Gin. Now, it’s here where the influence of the camomile flowers is most apparent with a slightly bitter floral spice that combines with the coriander, liquorice, and a black pepper note from the juniper. Certainly, Tanqueray 10 Gin has the same subtle sweet note from the grain in the mid-palate, which lends a sweet quality to the citrus as well as makes the angelica root come off more sweet and warm than earthy, the finish is long and spicy with juniper, black pepper, and lime lingering on the palate.

With strong citrus aromatics and a core of warm spice, Tanqueray 10 is suited to a very different range of cocktails than the traditional Tanqueray London Dry Gin. While Tanqueray London Dry Gin is the go-to gin for a gin and tonic, Tanqueray 10 works much better in cocktails like the Aviation, the Southside, and the Gin Rickey. With its fresh citrus core, Tanqueray Ten is often our gin of choice in citrus-focused cocktails, and it’s considered by many to be one of the best gins for the martini.

Tanqueray London Dry Gin and Tanqueray No. Ten Gin shares many key elements of style. However, they are unique spirits. Tanqueray London Dry Gin is all about how just a few botanicals can come together around juniper to make a complex and flavourful gin, while Tanqueray No. Ten Gin is about presenting a wider palette of flavours to build on for cocktails. The difference between Tanqueray London Dry Gin and Tanqueray 10 is like the difference between a wrench and pliers - they both can perform similar tasks, but they are ultimately different tools.

Producing top-quality spirits and liqueurs with the Still Spirits range of products is so easy anyone can do it. Hence, whether you already have experience of making wine or beer, or are completely new to the hobby it's certainly worth a try.

In conclusion, if you're thinking of starting making your own spirits, take a look at the cost of producing spirits & liqueurs page, as you will be blown away by just how much you can save by making your own spirits & liqueurs!

Mr. Fogg&rsquos House of Botanicals, London

Country Mile Photo: Courtesy of Bombay Bramble

An herbal-themed spinoff of the award-winning London cocktail chain, Mr Fogg’s House of Botanicals is a flower-filled hideaway in Fitzrovia. Here, crafty in-house botanists play with exotic flavors and ingredients to create tasty tipplers that excite the mind and senses. Massimo Serpelloni, bar manager at Mr Fogg&rsquos, created this G&T using Bombay Bramble gin (which is infused with raspberries and blackberries) and a touch of bitter aperitif. &ldquoIt&rsquos brought together sumptuously with the floral and jammy notes of Franklin & Sons Rhubarb Tonic Water with Hibiscus, and is gently lifted with a refreshing splash of fresh lemon juice,&rdquo Serpelloni says.

Country Mile

  • 1.25 oz. (35 ml) Bombay Bramble Gin
  • 0.5 oz. (15 ml) Martini Riserva Speciale Bitter aperitif
  • 0.5 oz. (10 ml) fresh lemon juice
  • Franklin & Sons Rhubarb Tonic with Hibiscus
  • Garnish: lemon peel

Add all ingredients (except tonic) into a wine glass or highball over ice. Stir just enough to mix together, then top up with tonic. Give it a quick stir. Finish with a lemon peel, expressing the oil into the drink.

Watch the video: The Ultimate Gin u0026 Tonic - Bombay Sapphire Cocktail (January 2022).