Pink Peppercorn Gin
This easy homemade infused gin recipe calls for two rarer peppercorns; Cambodian Kampot peppercorns and pink peppercorns.
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, Illinois
Yield: 1 -750 ml bottle's worth
Featured in this Recipe
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.
More About This Recipe
When serving, dust the rim of your glass with crushed pink peppercorns. You can crush the pink peppercorns with the side of a chef’s knife or pan.
We liked this. Had our ‘gin’ as a gin and tonic. Were I to make again might bruise the ingredients – especially the peppers (only had red) to add a bit more spice.
Enjoy infusing alcohols to make something different. One of my favorites has been adding cracked cinnamon to vodka.
Supposed to be infused Gin but in both recipes Vodka is listed. So is it infused Gin or infused Vodka?