Homemade Spiced Gin
Infuse vodka with juniper and warm spices to make an easy spiced gin. Simple 12–72 hour method, serving tips, storage and customization ideas.
Making homemade gin is surprisingly easy and incredibly delicious. Enjoy this spiced spirit as is or use it for your next craft cocktail recipe.
While authentic gin requires a second distillation after infusion, don’t let that stop you from creating gin at home. This homemade style of gin is often called compound gin, made from vodka and spices. It may not be clear like authentic gin, but it is just as flavorful.
Submitted by: Lonnie from Chicago, IL
Yield: 1 -750 ml bottle's worth
- This is a compound gin made by infusing vodka with juniper and spices instead of redistilling.
- Start with a 12 hour juniper soak, add the other botanicals, then infuse 36 to 72 hours; taste often to avoid bitterness.
- Strain well, store in a cool dark place up to a year, and serve chilled on the rocks or in cocktails with a Tellicherry pepper rim.
Preparation Instructions:
Put juniper in a quart jar, pour vodka. Cap the jar tightly and let it infuse for twelve hours or overnight.
After twelve hour pre-soak, add the rest of the herbs and spices to the vodka. Let sit and infuse for 36 to 72 hours.
Strain the infused gin into another jar using a fine mesh sieve. Store in a bottle or jar in a cool, dark place for up to a year.
thespicehouse.com
More About This Recipe
Interesting note: the gin will turn a pale yellow color after infusion. Best served ice-cold on the rocks. Dust the rim of the glass with fine Tellicherry pepper.
Frequently Asked Questions
What is compound gin and how does it differ from real gin?
Compound gin is made by flavoring a neutral spirit, usually vodka, with juniper and other botanicals. Real gin is produced by redistilling a base spirit with botanicals. Compound gin is quicker and flavorful but may lack the exact character and clarity of a distilled gin.
Do I need to distill to call it gin?
From a production standpoint, traditional gin is distilled. This recipe creates a gin-style spirit by infusion. If you plan to sell or label it, check local laws and definitions because rules about calling something gin vary by country and region.
How long should I infuse the vodka and how can I control flavor intensity?
Follow the recipe: soak crushed juniper 12 hours, then add the other spices and infuse 36 to 72 hours. Taste every 12 hours after adding spices. For stronger flavor, increase infusion time or add more botanicals. Stop early to avoid bitterness from citrus peel, bay leaf, or overdone spices.
Can I use fresh orange peel instead of dried?
Yes. Use thin strips of zest and avoid the white pith, which is bitter. Fresh peel gives brighter citrus oils but should be removed sooner, often within 24 to 48 hours, depending on taste.
How do I get a clear finished gin and remove sediment?
First strain through a fine mesh sieve or cheesecloth, then filter through a coffee filter or a paper towel-lined funnel for extra clarity. Let the jar sit so solids settle, then decant slowly to leave sediment behind.
How should I store my homemade spiced gin and how long does it last?
Keep it in a tightly capped bottle in a cool, dark place. At typical vodka alcohol levels it will stay good for many months; best flavor is within a year. Over time the aromatics will fade but it will remain safe to drink.
Can I substitute vodka with another spirit?
A clean, neutral vodka is recommended so the botanicals shine. You can experiment with other clear spirits, but using gin, whiskey, or rum will add their own flavors and change the final profile.
How should I serve this spiced gin and what cocktails work best?
Serve chilled on the rocks with a light dusting of Tellicherry pepper on the rim. It also works well in a gin and tonic, a martini-style pour, or any cocktail that benefits from warm spice and juniper notes. Add fresh citrus or tonic to taste.
What is compound gin and how does it differ from real gin?
Compound gin is made by flavoring a neutral spirit, usually vodka, with juniper and other botanicals. Real gin is produced by redistilling a base spirit with botanicals. Compound gin is quicker and flavorful but may lack the exact character and clarity of a distilled gin.
Do I need to distill to call it gin?
From a production standpoint, traditional gin is distilled. This recipe creates a gin-style spirit by infusion. If you plan to sell or label it, check local laws and definitions because rules about calling something gin vary by country and region.
How long should I infuse the vodka and how can I control flavor intensity?
Follow the recipe: soak crushed juniper 12 hours, then add the other spices and infuse 36 to 72 hours. Taste every 12 hours after adding spices. For stronger flavor, increase infusion time or add more botanicals. Stop early to avoid bitterness from citrus peel, bay leaf, or overdone spices.
Can I use fresh orange peel instead of dried?
Yes. Use thin strips of zest and avoid the white pith, which is bitter. Fresh peel gives brighter citrus oils but should be removed sooner, often within 24 to 48 hours, depending on taste.
How do I get a clear finished gin and remove sediment?
First strain through a fine mesh sieve or cheesecloth, then filter through a coffee filter or a paper towel-lined funnel for extra clarity. Let the jar sit so solids settle, then decant slowly to leave sediment behind.
How should I store my homemade spiced gin and how long does it last?
Keep it in a tightly capped bottle in a cool, dark place. At typical vodka alcohol levels it will stay good for many months; best flavor is within a year. Over time the aromatics will fade but it will remain safe to drink.
Can I substitute vodka with another spirit?
A clean, neutral vodka is recommended so the botanicals shine. You can experiment with other clear spirits, but using gin, whiskey, or rum will add their own flavors and change the final profile.
How should I serve this spiced gin and what cocktails work best?
Serve chilled on the rocks with a light dusting of Tellicherry pepper on the rim. It also works well in a gin and tonic, a martini-style pour, or any cocktail that benefits from warm spice and juniper notes. Add fresh citrus or tonic to taste.
How about a spice-infused Hot Toddy recipe?