Gingerbread gin
- Preparation and cooking time
- Prep:
- plus 24-36 hrs infusing
- Easy
- Makes 800ml
Skip to ingredients
- 100g gingerpeeled and roughly chopped
- 4 cinnamon sticks
- 8 cloves
- 6 cardamom pods
- 100g light brown soft sugar
- 700ml gin
Nutrition: Per serving (25ml)
- kcal68
- fat0g
- saturates0g
- carbs3g
- sugars3g
- fibre0g
- protein0g
- salt0g
Method
step 1
Lightly bash the ginger, cinnamon sticks, cloves and cardamom pods using a pestle and mortar or the end of a rolling pin. Tip these into a 1-litre sterilised wide-neck bottle or jar. Add the sugar and pour in the gin. Seal and swirl the bottle or jar until the sugar has dissolved, then leave in a cool, dry place to infuse for 24-36 hrs. Any longer, and the gin will start to taste bitter. (If you don’t have a 1-litre make and give jar, divide the mixture between two smaller 500ml containers.)
step 2
Strain through muslin- or coffee-filter-lined funnel into sterilised bottles and seal. Will keep for several months in a cool, dark place. Serve with tonic over ice garnished with an orange slice, or use as the base for a hot toddy.
