Homemade Festive Infused Gin (Using our Gin Botanicals Collection)

Looking for the ultimate homemade Christmas gift, or want to elevate your own drinks cabinet for the festive season?Making your own infused Christmas Gin is incredibly simple and yields spectacular results.

Using a standard, affordable bottle of dry gin as your base, you can use the premium whole spices from our Gin Botanicals Collection to impart complex, warming, and vibrant flavours. The combination of classic juniper, citrus peel,warming star anise, and the gentle bite of pink peppercorns transforms an everyday spirit into a premium, artisan Christmas pour.

This recipe makes one full bottle, perfect for wrapping with a ribbon or serving to guests on Christmas Eve.

• Prep time: 10 minutes

• Infusion time: 48 hours

• Servings: Makes 1x 70cl Bottle

Ingredients:

• 1x 70cl bottle of standard, unflavoured Dry Gin (a mid-range supermarket own-brand works perfectly)

• From the Freshly Spiced Gin Botanicals Collection:

  • 1 tbsp Juniper Berries (lightly crushed)

  • 1 tsp Coriander Seeds

  • 1 tsp Pink Peppercorns

  • 3-4 pieces of Citrus Peel

  • 2 whole Star Anise

  • 2 Cardamom Pods (lightly bruised)

• Optional additions for extra sweetness/warmth: 1 small cinnamon stick, or a strip of fresh orange zest.

Equipment:

• A large, clean glass jar (like a large Kilner or mason jar) with a tight-fitting lid

• A fine mesh sieve or muslin cloth

• A clean, empty bottle for the finished gin (you can simply wash out and reuse the original gin bottle)

Method:

1. Prepare the Botanicals: To help release the essential oils, lightly crush the Juniper Berries and Cardamom Podsusing a pestle and mortar (or the back of a heavy spoon). Leave the Star Anise, Citrus Peel, and Pink Peppercorns whole.

2. Combine & Steep: Pour the entire bottle of gin into your large glass jar. Add all the prepared botanicals from your Freshly Spiced collection.

3. The Infusion: Seal the jar tightly and give it a gentle shake. Store the jar in a cool, dark cupboard for 48 hours.Chef’s Tip: You can leave it for up to 3 days for a stronger flavour, but check it after 48 hours—spices like cardamom and star anise can become overpowering if left too long!

4. Strain: Once the gin has reached your preferred flavour, line a fine mesh sieve with muslin cloth (or use a coffee filter) and set it over a large jug. Carefully pour the infused gin through the sieve to catch all the whole spices and fine particles.

5. Bottle & Garnish: Pour the beautiful, amber-tinted infused gin back into a clean glass bottle. For a stunning visual touch if you are gifting it, drop one fresh piece of Star Anise and a pinch of Pink Peppercorns into the finished bottle.

6. Serve: Serve over plenty of ice with premium tonic water and a slice of dried orange.