MAKE YOUR OWN GIN

BY ALI BULLOCK
24 YEARS. 103 COUNTRIES,
My love of gin and tonic started in the dark

HISTORY
days of the classic gin and tonic, when all we
had to enjoy was a London Dry, with the
304 CITIES. 609 TO CREATE THE question of “ice and a slice.”
THE COLLECTION (at the time I write this.)
And while gin may not have been exciting in
those days, it is over a gin that I met my wife
All to find, make, understand and create the
perfect Gin & Tonic. Caroline, and in the hunt for the perfect Gin &
Tonic, would take me on my adventures
I see so many articles online, bartenders and around the world to taste every gin I could
find.
journalists writing about how to make the
perfect Gin & Tonic. And almost always (no,
From hidden bars in Bangkok, to the highs of
always) they are wrong.
Rosewood Hotel in London, long gins in
Singapore to dive bars in Budapest. I have
The Gin & Tonic might look simple, but it is in
fact a complicated drink to do well. Easy to do spent over 20 years, hunting down the good,
the bad, rare, long forgotten and niche gins
in a mediocre way, but that is not why you are
has led me around the world. Yes, I should
here.
have been working, but hunting gin was much
more fun and far more important.
And so I decided it would be time to write
about how to make the perfect Gin & Tonic.
Now I own The Gin Library on Sao Miguel in
Having served thousands here at The Gin the Azores. Housing the world’s largest private
gin collection which also happens to be
Library and having tasted almost as many
Europe’s largest gin bar.
around the world, this is the definitive guide on
how to make the perfect G&T. You can do this
in a bar or at home.

Everyone deserves the best that this juniper

infused botanical drink can offer.

So read on...
AS SEEN IN
MAKE YOUR OWN GIN
There are two ways to make bathtub gin.

The first way is from scratch by infusing it

with juniper.

And the second way is to take an existing gin

and infuse this with fruits to infuse your gin.
We outline both of these as well as a rundown
of what to use below.
Be sure to check out the Gin Library and our
gin themed experiences here:

[Link]
 MAKE IT:

METHOD 1
BATHTUB GIN:
INGREDIENTS: As a quick aside: if you're dealing with a harsh or
cheap spirit, or just want to make your spirit
20g Juniper smoother, use the Brita pitcher trick. Brita pitchers
10g Coriander filter water through activated carbon/charcoal, which
2.0g Angelica root happens to be how the major distillers of neutral
2.0g Liquorice root spirits filter and purify their products (if they choose
2.0g Grains of paradise to do so). Just a few passes turns a vodka with a bit
2.0g Cubeb berries of burn into something amazingly smooth and
2.0g Cracked cassia cinnamon indistinguishable from top shelf liquors.
0.2g Orris root
0.1g Lemon peel 1. Take your Juniper and put this with your vodka in
0.1g Orange peel your mason jar

2. Let this sit for 24-48 hours. This step is to really

As you can see, we're dealing with some mighty solidify the juniper taste for your vodka by infusing it
small measurements for subtle flavors here. Play on its own
around and see what you can omit or include in
small batches. 3. Discard the juniper. Strain the liquid through a
Britta filter. Your infusion should be a yellow /
Be careful with citrus oils and cinnamon, as they brownish tea color at this point
can overwhelm a gin pretty quickly.
4. Now you have some awesome homemade gin! Put
your extra ingredients into the jar and close it up

5. Let steep for 24 hours before retrieving and

discarding your ingredients. Your gin should smell
amazing, and be a similar or slightly darker brown
than before

6. Filter your gin through a fine mesh or coffee filter

(or folded paper towels). Pour off into a container and
enjoy!
 EXAMPLE:

METHOD 2
THE CHEATING METHOD:
Skip the complicated first method and go straight Strawberry Gin
in.
Ingredients:
Step 1: Grab Your Gin (Tanquary Is A Good 700ml bottle of gin
Choice) 400g punnet of strawberries, sliced
100g caster sugar
Step 2: Pick A Base Fruit (And Build Around That) Peppercorns (tea spoon)
Rosemary (fresh)
Step 3: Put Your Fruits And Botnaicals In A Mason
Jar Recipe:
Mix the gin with the strawberries and caster sugar in
Step 4: Leave For A Week (Place In A Dark a large bowl and pour into a mason jar
Cardboard) Store in the fridge and stir every two days for three
weeks. Strain though a Britta filter or cloth to finish
Step 5: Re-Filter Or Use A Sieve And Put The and pour back into a clean mason jar
Infusion Back Into Your Bottle Or A New Mason Jar
And Enjoy!
 EXAMPLE 3:

METHOD 2
EXAMPLE 2:
Raspberry Gin Rhubarb gin
Ingredients: Ingredients:
350g raspberries 150g sugar 1kg pink rhubarb stalks
700ml bottle of gin 400g caster sugar (don't use golden)
800ml gin

Recipe: Recipe:
Tip the raspberries and sugar into a 1.5L sterilised Wash the rhubarb, trim the stalks and discard the
jar. Pour over the gin, seal the jar and swirl around base and any leaves. Cut the stalks into 3cm lengths
to dissolve the sugar Put in a large jar with the sugar. Shake everything
Add lemon peel (optional) if you wish to have a around, put the lid on and leave overnight. The sugar
more lemon taste will draw the juice out of the rhubarb
Store in a cool, dark place and turn the jar once a After 24 hrs, add the gin, seal and shake everything
day for the first week. After 2-3 weeks, strain the around. Leave for about 4 weeks before drinking
gin through a sieve You can strain through a Britta filter, or just leave the
Note: The gin will keep its vibrant pink colour for a rhubarb and booze in the jar and ladle it into drinks
few months and will be drinkable for a year that way. Over time the rhubarb and the gin go a
much paler colour (so you can always replace with
fresh rhubarb if desired)
 CREATE YOUR OWN GIN
COMBINE BOTH METHODS TO REALLY STAND OUT
Now you have all the gin making knowledge, you can use this to create more unique gins! Take the Tanquary as
your base and use some of the fruits, nuts and herbs outlined on the next pages to take your gin to a new level!

BASE BOTANICALS: Angelica Root: Celery-like stalk, sweet and greenish

smelling. Hard to find, but check online marketplaces
like amazon, or health food shops. Decent
Juniper: The one, the only. The main component of
substitutions would be the herb lovage, or root
gin, and one of the only spices derived from pine
parsley. If you omit it, increase your other ingredients
trees. The word Gin itself is derived from the word
in proportion, adding a bit more coriander.
for juniper. Small, berry like, and resinous
tasting/smelling. Goes well with wild game. There
Liquorice Root: A root used to flavor the
really is no substitute here. Rosemary can be used
anise-flavored pastries, candies, and liquors you've
to accentuate it if other ingredients are
probably encountered in your lifetime. Liquorice root
substituted, but you can't have a gin without
has a natural sweetener that is long lasting. Avoid
juniper.
using too much or your gin may have a bitter tinge.
Decent substitutions would be anise seed, star anise,
and fennel (not as strong).
Coriander: The fruits of the coriander plant, which
some people may know as cilantro. Called
coriander seed most often. If you're one of the
unfortunate souls who can only taste soap when
they eat cilantro/coriander leaves, you're in luck!
Coriander seeds do not have the offending
compounds, but share all of the green, fresh,
lemony flavors.
 CREATE YOUR OWN GIN
BOTANICALS: SPICY
Cinnamon: The cinnamon flavor that's Note; use sparingly, they add some of the most
recognisable in stores everywhere isn't technically interesting notes to your gin. Too much, and you risk
cinnamon at all, but a close relative called cassia! overwhelming the taste- these flavors are strong.
This adds some spiciness and sweetness to your
gin, as well as playing a part in the aroma. Use
stick cinnamon or cracked cinnamon- powdered
would be far too potent, or it could be old and
tasteless. It's hard to tell unless you grind it
yourself.

Grains of paradise: This spice from the ginger

family was a substitute for pepper until trade
routes opened up in ancient times, and then fell
out of favor. Used in Sam Adams summer ale and
other beers. Tastes like a less hot black pepper,
mixed with the woody/resinous notes of
cardamom. A decent substitute would be black
pepper with a small amount of green cardamom.

Cubeb Berries: Spicy, slightly bitter, with some

fruity notes. Uncommon, but you can find it online
and from specialty spice merchants. Black pepper
with a small amount of allspice would be a decent
[Link] types of cinnamon (Saigon, True,
Indonesian), Cassia flower buds, Black pepper,
long pepper, ginger, or even chilies. Bitter almonds
(Though they may be hard to find)
 CREATE YOUR OWN GIN
BOTANICALS: CITRUS
Both dried and fresh lemons are used to create a Citrus botanicals tend to be filled with high(er) volatile
three dimensional citrus effect. The fresh peels compounds. This means they present themselves at
give the distillate a distinct, tart edge to both their most intense at the beginning of a flavour
aroma and initial taste. Yuzu (fresh peels): Sharp journey and then tend to reduce in concentration
and tangy, Yuzu is as mercurial as it delicious. thereafter, allowing for other botanicals (like spice,
herbs or nuts) to merge in and then overtake them.
The highly sought after and increasingly rare
eastern citrus is reminiscent of mandarin (but not Consider them the first impression of a gin - the ones
as caustic) and as as juicy as an orange (yet not at the beginning of the drinker’s journey - and know
as soft) while being entirely different to grapefruit, that they are the initing hook. Both dried and fresh
yet managing to have a similarly domineering first lemons are used to create a three dimensional citrus
impression. effect. The fresh peels give the distillate a distinct, tart
edge to both aroma and initial taste.
Blend Yuzu carefully as it wants to take centre
stage, but when used in the perfect dose it adds a The volatile nature of the compounds is clear on the
touch of exoticism to the front end of a gin that’s aroma, with lemon distillate ready to lift the fore of
unparalleled. any gin and add some levity to begin the flavour
journey with a capricious bang.
Orange: This provides both a bright, zesty orange
hit to the aroma as well as the rich, softer texture. Meanwhile the dried peels allow for a more
Orange is an ideal citrus for those looking to make sherbet-like, juicy tone to emerge on the palate,
classically styled gin profiles, as it combines helping the flavour to appear smoother and to endure
particularly well with juniper and cassia bark for a long after the initial impact.
warming flavour that allows the emphasis to
gradually build into juniper without being too
“loud” up front.

Grapefruit: Bright, zesty and bursting out of the

glass, only fresh pink grapefruits can be used.
 CREATE YOUR OWN GIN
BOTANICALS: SOFT
CITRUS Citrus botanicals tend to be filled with high(er) volatile
compounds. This means they present themselves at
Apricots: Warm, voluptuous and deep citrus tones their most intense at the beginning of a flavour
are in abundance in this distillate. Apricot lands a journey and then tend to reduce in concentration
little later in the flavour journey than lemon, thereafter, allowing for other botanicals (like spice,
grapefruit or orange and is subtler in the way it herbs or nuts) to merge in and then overtake them.
combines with other botanicals, too.
Consider them the first impression of a gin - the ones
Blueberries: Blueberries have mischievous flavour at the beginning of the drinker’s journey - and know
qualities; sometimes there are so faint they are a that they are the initing hook. Both dried and fresh
but a brief burst of juice, while other times they lemons are used to create a three dimensional citrus
are tart and citrus like, or have notes that are effect. The fresh peels give the distillate a distinct, tart
more akin to apples. edge to both aroma and initial taste.

Cranberries: Acerbic at first, with a jammy texture The volatile nature of the compounds is clear on the
that develops in time, the taste of Cranberry aroma, with lemon distillate ready to lift the fore of
deliberately oscillates between the fresh, crisp any gin and add some levity to begin the flavour
fruit and the more caramelised versions found in journey with a capricious bang.
jams and chutneys. Cranberry is a brilliant
distillate to use for those looking to broaden the Meanwhile the dried peels allow for a more
middle of the flavour journey with a rich fruity sherbet-like, juicy tone to emerge on the palate,
tone, especially when used in conjunction with helping the flavour to appear smoother and to endure
rosemary and juniper, with the trio conspiring to long after the initial impact.
become a much greater being than the sum of
their parts should allow.

Raspberries: Rich, sweet and jammy, use fresh to

extract the full character of the fruit. More typically
used as an infusion, once distilled, the more
candied, jam-like elements of raspberries emerge.

Rhubarb: An ideal way to add jammy yet stalky

fruit tones to the centre of your flavour journey.
 CREATE YOUR OWN GIN
BOTANICALS: FLORAL
Florals can add a uniquely complex dimension to Wildflower Honey: Soft, dried hay and
a gin. sugar-coated marigold flowers lead the aroma. To
taste, a rich texture envelops the mouth, with
Orris Root: Root of a particular species of iris, honeyed sweetness and a luscious [Link]
aged and dried. Smells like potpourri, used to distilled, honey no longer has the viscosity of its raw
make pomander balls, and has been used as a state, though the sweet, waxy elements are just as
way to make fragrances long lasting in the clear to taste. In this particular distillate, the
perfume industry. Think of it as the binder for all delicate florals of the nose are a little more nuanced
the aromatics in your gin. Substitute violet petals, on the palate, with that raw honey taste leading the
something else floral in character like rose petals, experience.
or just omit. Soft and light, there are almost
buttery tones are in abundance here.

Chamomile is, in fact, an ideal distillate for those

looking to build an added texture to their creation
without resorting to the bulky sweetness of honey
or liquorice root. Elderflower: Sweet sunshine in a
glass, the elderflower distillate has captured the
entirety of the flower. From the soft, hay-like tones
of dried elderflower, to a sickly sweet perfumed
edge, reminiscent of a mid-summer’s evening in
the garden when the flowers almost seem to drip
their full fragrance into the air.

Rose: Distinct as an aroma and lightly perfumed.

Air-dried rose petals are distilled in deliberately
colder temperatures than usual in order to
maximise the intensity and maintain an authentic,
fresher and less perfumed aroma.

Lavender: Garden fresh and with a lovely levity on

the aroma. To taste, the floral overtones lead, but
the plant’s herbal, almost balsamic qualities
underpin the flavour journey throughout. As an
ingredient, lavender is perfectly offset by the likes
of rosemary and grapefruit, and is used in that
combination to brilliant effect in both existing gins
on the market (and by adventurous G&T drinkers
who look to those specific pairings for garnishing).
 CREATE YOUR OWN GIN
BOTANICALS: HERBAL
Basil: Savoury green notes and peppery notes Lapsang Suchong: Evocative of the embers of a
aplenty, basil adds both depth and an anchor to bonfire on a dark night, where the air is filled with the
many flavour experiences. We’ve distilled it in two smoke of a fire that’s no longer ablaze, Lapsang
ways, fresh and hot and steeped in for weeks of distillate is profoundly transportive as a flavour
infusion then distilled cold to get two clear notes experience. Lapsang needs to be used cautiously in a
from the leaves. The first provides a damp, deep blend, as it will overwhelm everything when given
herbal taste that lands late in the sensory even half a chance. Used carefully however, the
experience but endures into the finish – the other, smoky tones can provide a sensory layer to the finish
allows for the fresh savoury and almost peppery that can alter a journey, tipping it from pedestrian to
aroma to appear. Together, they combine to be a sublime in a few drops. Earl Grey Tea: As expected
full, luscious representation of the herb. from this specific blend, bergamot drives the front of
the flavour journey, while black tea leaves add a
Rosemary: Fragrantly fresh aroma and a verdant depth to the distillate. The tannic qualities of the leaf
note that stirs the senses, Rosemary also adds a are not in abundance, but they provide a clear
savoury tone that’s un-paralleled when looking to lingering sensation that endures in a long finish.
make a full, almost Mediterranean style profile. It
also works particularly well at countering the like
of lavender to ensure the floral elements are kept
in check. Rosemary can also be used in very small
amount to help juniper re-emerge as a district
taste and in doing so, while not evident in it’s own
right, rosemary can be used in an augmentative
role.

Lemon Thyme: Lemony aroma with a backdrop of

deep savoury thyme, this hybrid herb showcases
exactly what’s brilliant about the herbal category
– multifaceted, multidimensional and which
reveals itself in very distinct ways at multiple
times during a flavour journey. Lemon thyme has
an inviting smell, one that’s reminiscent of Sunday
roasts and warming afternoons in the south of
France.
 CREATE YOUR OWN GIN
BOTANICALS: NUTTY
Nuts and roots can be used in numerous ways Tonka: Very similar to vanilla, Tonka’s ephemeral
when building a gin or a custom blend. Some add mystique delivers layer after layer of flavour like no
sweetness, others add fullness to the mouthfeel other. There’s a pronounced silky edge both on the
and some bring length to the finish. Almond: Slight nose and to taste, but the sweeter, nutty tones are
marzipan tones emerge on the nose, while a more apparent on the nose, while the vanilla-like,
sweet, nutty profile develops to taste. Almond gourmand elements emerge more to [Link] a base
distillate is good to add length to the finish, as note to unpin proceedings, Tonka brings an exotic
well as texture and fullness to the mouthfeel. Rich touch, but when used as a central accompaniment to
and sweet, it's a great addition to gin, bringing the likes of juniper, delivers an impossible to place
great depth. multi-dimensional aura that’ll have you recounting
memories and imagining ingredients that are not
Angelica Root: The third most common botanical actually there.
in gin production, angelica is rarely the star of the
show. Understandably too, as it’s profile – earthy, Nutmeg: Fragrant in it’s aroma and intoxicatingly
rooty and reminiscent of bitter wormwood – warming, Nutmeg is a useful botanical, not just to add
hasn’t got much appeal in it’s own right. Used as a a distinct sweet spice on the finish but also to add an
backdrop, though, angelica root provides a bridge, otherwise impossible length, too. Nutmeg is mercurial,
a base, added depth and a platform for other changing to suit the botanicals it is paired with. When
botanicals to shine, in particular juniper. With used in a classic gin ensemble it adds a prolonged
many shared compounds, angelica acts as a heat to the finish, but when used in tandem with
support to juniper and coriander seed and is apricots it can appear more soothing than fiery.
essential as an ingredient when looking to build
the core of a gin.

Liquorice Root: It is worth noting that as a

botanicals, liquorice root is nothing like anise.
More over, it is absolutely nothing like the liquorice
taste of Liquorice All Sorts. It is a sweet, barky
root that when chewed into, has a sugar cane
quality, mixed with an earthy root like exterior. For
centuries, Liquorice root is the predominant
sweetener used in gin production. It adds sugary
qualities to a gin, and brings in a silky viscosity to
the flavour.
 CREATE YOUR OWN GIN
BOTANICALS: SPICED
Every flavour journey needs an anchor. Spiced Cassia: Cassia, also known as Chinese cinnamon, has
botanicals are not just the end point of a journey a warming, earthy aroma and a taste that is warm
and they are not just heat, they are the often and slightly sweet at first, before progressing to
hidden 'off note' which keeps the the other burning fire as it grows in stature. Cassia is more like
flavours in line. They underpin proceedings and the “cinnamon” you find in coffee shops and in super
prevent them from being one dimensional, and markets (usually because it’s actually cassia under a
also add great length to the finish. different name), and the bark is much closer to the
idealised version of cinnamon than cinnamon bark
Caraway: The mentholic spice of caraway seed is itself, which is more woody and spiced in nature.
well known, but when used carefully (without
allowing it to bring it’s own distinct profile to Coriander Seed: Coriander seed plays an important
proceedings in a hugely discernible way) it can role in any gin; it not only provides a slight nutty spice
dramatically freshen the finish of a gin, and can be to proceedings, but it also add a huge dose of lemony
the perfect companion to juniper. Green citrus toward the mid to finish of a flavour [Link]
brings enormous length and warmth, and also has
Cardamom: Big, curried notes waft with the power to grab that leading citrus taste by the
immediate effect towards the nose, while softer, hand and drag it right to the end of the sip.
almost dessert-like notes are apparent on the
palate. The eucalyptus qualities of the pod add a Cubeb: A cousin of black pepper, cubeb has the same
verdant twang to the distillate, ensure that the spiced nature without the piquancy. Instead, a
fiery nature of the seeds play second fiddle to their violet-like floral tone emerges, bringing with it a
intensity. complex, flowery back note and a cracked black spice
finish that is both multifaceted and almost impossible
Cloves: Cloves have a sweet, warm flavour, and to place.
are intensely aromatic as an ingredient, which is
reflected in the distillate, which can be Pink Peppercorn: Unique amongst spices, few can
overpowering in even the smallest amounts claim the pungent swagger of pink peppercorn while
(translation: use sparingly). As a spice, it leaves a also having such a delicate floral touch and a nature
lingering sensation similar to that of nutmeg, and that evokes a sense of [Link] and fiery,
when used in conjunction can create spectacular pungent and light, pink peppercorns bring a certain
finishes to spirits. amount of levity to proceedings.
THE PERFECT GIN AND TONIC
SERVED HERE ON SÃO MIGUEL. AZORES