Saffron and Chile Pepper Gin
Make a spicy, aromatic compound gin with vodka, saffron, juniper and chile de arbol. Infuse 36–72 hours and enjoy neat or with tonic and lime.
This spicy and sophisticated gin is easy to make. Enjoy this infused spirit on the rocks or add it to tonic water with twist of lime for something a little more complex.
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 Romero from Chicago, Illinois
Yield: 1 -750 ml bottle's worth
- This is a compound gin made by infusing vodka with juniper, saffron, chile de arbol and warm spices.
- Pre-soak juniper 12 hours, then add remaining spices and infuse 36 to 72 hours, tasting often to control flavor and heat.
- Strain well, store in a cool dark place up to a year, and serve on the rocks or with tonic and a lime twist.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
What is compound gin and how does it differ from distilled gin?
Compound gin is made by flavoring a neutral spirit like vodka with botanicals instead of redistilling. It is quicker and easier to make at home, but it may be slightly colored or cloudier than distilled gin.
How long should I infuse the gin for best flavor?
Start with a 12-hour juniper pre-soak, then add the rest of the spices and let it infuse 36 to 72 hours. Taste every 12 hours after the chilies are added; 36 hours gives a lighter flavor, 72 hours gives a stronger profile.
How can I control the heat level from the chile de arbol?
Remove seeds to reduce heat, use fewer chiles, or cut chilies in half to slow capsaicin release. Taste frequently and stop the infusion once you reach the desired heat. For extra surface heat without changing the spirit, rim the glass with a spicy salt.
Can I use a different base spirit instead of vodka?
Yes. Use a neutral high quality spirit. Higher proof extracts flavors faster and more intensely. Avoid flavored spirits that will compete with the botanicals.
What is the best way to strain and store the infused gin?
Strain through a fine mesh sieve and, if needed, a coffee filter or cheesecloth to remove fine solids. Transfer to a clean bottle and store in a cool, dark place. Properly stored, it will keep for up to a year.
Will homemade gin be clear like store-bought gin?
It may have a slight tint from saffron and orange peel and can be less crystal clear than distilled gin. Chilling before straining can help reduce cloudiness.
Can I scale or alter the recipe and still get good results?
Yes. Scale ingredients proportionally and adjust spices to taste. Keep juniper as the dominant botanical and taste as you go to maintain balance.
How should I serve this spicy saffron gin?
Enjoy it on the rocks, with tonic and a lime twist, or use it to add a spicy note to martinis and other gin cocktails. For extra contrast, try a salty, spicy rim.
What is compound gin and how does it differ from distilled gin?
Compound gin is made by flavoring a neutral spirit like vodka with botanicals instead of redistilling. It is quicker and easier to make at home, but it may be slightly colored or cloudier than distilled gin.
How long should I infuse the gin for best flavor?
Start with a 12-hour juniper pre-soak, then add the rest of the spices and let it infuse 36 to 72 hours. Taste every 12 hours after the chilies are added; 36 hours gives a lighter flavor, 72 hours gives a stronger profile.
How can I control the heat level from the chile de arbol?
Remove seeds to reduce heat, use fewer chiles, or cut chilies in half to slow capsaicin release. Taste frequently and stop the infusion once you reach the desired heat. For extra surface heat without changing the spirit, rim the glass with a spicy salt.
Can I use a different base spirit instead of vodka?
Yes. Use a neutral high quality spirit. Higher proof extracts flavors faster and more intensely. Avoid flavored spirits that will compete with the botanicals.
What is the best way to strain and store the infused gin?
Strain through a fine mesh sieve and, if needed, a coffee filter or cheesecloth to remove fine solids. Transfer to a clean bottle and store in a cool, dark place. Properly stored, it will keep for up to a year.
Will homemade gin be clear like store-bought gin?
It may have a slight tint from saffron and orange peel and can be less crystal clear than distilled gin. Chilling before straining can help reduce cloudiness.
Can I scale or alter the recipe and still get good results?
Yes. Scale ingredients proportionally and adjust spices to taste. Keep juniper as the dominant botanical and taste as you go to maintain balance.
How should I serve this spicy saffron gin?
Enjoy it on the rocks, with tonic and a lime twist, or use it to add a spicy note to martinis and other gin cocktails. For extra contrast, try a salty, spicy rim.
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