Cranberry Infused Gin

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I have not always been a gin fan, but since we toured a local distillery called Du Nord and learned the process I’ve taken an interest. There are several ways to make gin but in my layman interpretation it’s a infusion or as they call it compounding botanicals with the spirits. Sounds like stuff I like to do.  For christmas I received this pretty pink bottle of cranberry gin.  It was delicious and an instant favorite. The recipe is so simple and easy to make. It is now on a sip and repeat cycle at my home.

Instructions

  1. Sterilise your bottles by washing them in hot soapy water, rinsing and then placing in an oven on a low heat until completely dry.
  2. Allow to cool
  3. Add the Craisons and cover with the gin.
  4. Seal the bottle and leave to infuse. Shake the bottle up like once a day or so. Place the bottle in a dark cool location.
  5. After just a few days you will see the gin go from being perfectly clear to pink and then bright red!
  6. Let infuse for 14 days.
  7. Serve chilled on ice with sparkling water and a wedge of lime.
  8. enjoy
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Gin Infused Cucumber Mango

GinMangoCucumberjarGinMangoCucumberI’m feeling optimistic that sunshine, cocktails and patios are in my near future. Last summer a friend gave me some of his Gin Infused Cucumber Mango to try. I brought it out one evening mixed it with some tonic and a twist of lime, very smooth and refreshing.  I have always claimed that I am not a fan of Gin, but as I become more adventurous with my mixology there are a lot of tasty cocktails to mix with gin.  I have to be honest I had a bottle of Gin sitting in my cupboard since my house-warming party-eight years ago.  That bottle of Gin has made it out to the table several times, and no one ever touches it.  I thought about donating it the guy with the sign at the corner, but came up with a better idea.  I’ll get an infusion going of my own, it only takes like one week of the Gin and cucumber mango sitting in your refrigerator to infuse with flavor.   Then my friend gave me a good tip, take the fruit out and squeeze it through a potato ricer back into the gin and it’s ready to enjoy.

Cheers Robin