11 Of The Best Infused Gin Recipes (2024)

There’s certainly no shortage of flavoured gins in the supermarkets these days – everything from violets and geraniums to blood oranges and grapefruits make their way into the staunchly British spirit. But while these are at best overly sweet and at worst full of artificial flavourings, it’s far tastier and cheaper to make your own. And best of all – all it requires is a bit of sugar, some gin, your chosen fruit and time for everything to infuse together.

Almost any ingredient will leech flavour into gin if given long enough – but some fruits work better than others. The recipes below are our favourites, but do try experimenting at home; a vanilla pod, spices such as cinnamon or star anise and fresh herbs can add complexity to the final flavour that’s above and beyond anything you can buy. Beginning with forced rhubarb at the start of the year, working through the berries of summer and then finishing with wintery sloes, you can make incredible seasonal gins every month. Read on to see how easy it is and tap or click on the images to get taken to the full recipe for each.

Rhubarb gin

Rhubarb ginRhubarb ginby GBC Kitchen

From late January right through to June, proud stalks of British rhubarb can be found in shops and vegetable plots. And while it’s great in crumbles, fools and cooked down into sauces for fish and game, one of the best things you can do with rhubarb is chop up a few stalks and throw them into some gin. If you’re using the bright pink forced variety found early on in the year it won’t just add flavour to the spirit; it’ll turn it a beautiful bright pink too.

Elderflower gin

Elderflower ginElderflower ginby GBC Kitchen

The beginning of June sees elderflowers appear all over the UK. One of the easiest ingredients to forage – it’s abundant and easily recognisable (just give it a smell if you’re not sure!) – it sadly disappears after just a few weeks, making way for elderberries which crop up towards the end of summer. Preserve their flavour by picking a few sprigs and shake them up with some gin; the resulting flavour is fantastically floral.

Strawberry gin

English berry season begins with strawberries, which start appearing in June and last right through the summer. When you’re buying some to simply snack on or to make into a dessert, grab an extra punnet and use them to flavour gin, which will turn a beautiful red colour and makes a fantastic ingredient in everything from a G&T to a negroni.

Gooseberry gin

Gooseberry ginGooseberry ginby Victoria Glass

Gooseberries start appearing from late June, and while these hairy little things might be too sharp to eat raw they’re fantastic when cooked with a bit of sugar. The same can be said for gin – the spirit will take on the sweeter, fruitier flavours of the berry, while the mouth-puckering sourness is quelled by a little sugar.

Cucumber gin

Cucumber ginCucumber ginby GBC Kitchen

Cucumber is a common garnish for G&Ts, but by peeling, deseeding and slicing it you can infuse its refreshing flavour right into the spirit. Once it’s ready, top up with tonic over ice and add a few mint leaves for the ultimate thirst-quencher during the hot summer months.

Blueberry gin

Blueberries are actually the second most popular berry in the UK (after strawberries), and every year we grow more and more of them. They’re a really versatile ingredient, tasting delicious either raw or cooked and they freeze particularly well. But of course, tumbling a few of them into a jar of gin, waiting a few days then straining it results in a purple-hued spirit that captures all their fruity flavour.

Blackberry gin

Blackberry ginBlackberry ginby GBC Kitchen

Towards the end of summer, hedgerows groan with the weight of blackberries – which is why you’ll see lots of people filling up carrier bags and Tupperware containers with them during their country walks. Pick as many as you can find (or head to the shops) then make them into compotes, sauces, crumbles, pies and – of course – blackberry gin!

Raspberry gin

Raspberry ginRaspberry ginby GBC Kitchen

Raspberry gin isn’t anywhere near as popular as other flavoured gins, but we have no idea why. Because they’re so juicy, the flavour carries very well into alcohol, resulting in a strong-flavoured sprit after just a few days. Give it a try!

Peach gin

Peach ginPeach ginby GBC Kitchen

Juicy, ripe peaches can be hard to find; apart from the few weeks when they’re at the height of their season, the fruit can be hard, flavourless and pretty disappointing. So when you do find a batch of perfect peaches, save half for eating in all their juice-dripping-down-your-chin glory, and the other half for flavouring gin, so you can extend the seasonal flavour just that little bit longer.

Elderberry gin

Elderberry ginElderberry ginby GBC Kitchen

Missed your chance with elderflowers earlier on in the year? Not to worry – by the end of summer those flowers will have changed into dark purple elderberries. These winey, luscious little fruits shouldn’t be eaten raw, but when cooked or infused they release their wonderful flavour into all manner of things. Elderberry gin is a real treat – richer and darker in taste than the brighter berries of summer. An ideal tipple as autumn comes into full swing.

Sloe gin

Sloe ginSloe ginby GBC Kitchen

Of all the fruits you can add to gin, sloe has to be the most popular. Appearing across the British countryside from October, they’re not much use raw – but steeped in gin for a few months releases their natural sweetness and beautiful flavour. If you happen to come across some during a countryside stroll, grab as many as you can, throw them into a jar of gin and forget about it for a couple of months. Come Christmas, you’ll have an incredible homemade tipple that brings some much-needed fruitiness to the colder months.

11 Of The Best Infused Gin Recipes (2024)

FAQs

What is the best gin to infuse with? ›

Now gin has botanicals of its own, so you don't want to introduce an ingredient that will clash with the spirit's inherent flavour. One way to circumvent this is by using a quality London Dry Gin (think Tanqueray or Gordon's) that is more neutral and therefore perfect for these sorts of infusions.

How long should I infuse my gin for? ›

Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day. Hardy spices and strong-flavoured veg will need five to seven days.

How many tea bags to infuse gin? ›

TEA SYRUP AND TEA-INFUSED GIN

Simply infuse one bottle of gin with three high-quality tea bags (Earl Grey is our favourite). Leave them to sit for no longer than an hour, to prevent the gin from extracting too many tannins from the tea. Use your very own tea-infused gin to craft a gin and tea co*cktail.

What tea is best for infusing gin? ›

I've made this with green tea, with chai, chamomile, it's all great. To infuse: for a whole bottle, combine 4 tbsp loose leaf tea (or 3-4 bags) with one 750ml bottle of gin, and let sit at room temperature for one to two hours. Taste at one hour to see if it's where you want it.

Should you refrigerate infused gin? ›

Store the finished infusion in a cool, dark place as you would any other liquor. Because this is a straight flavor infusion and you're not adding sugars or other ingredients as you would in a homemade liqueur, it will have the same shelf life as the original liquor.

Does infusing longer make it stronger? ›

On the topic of potency, increase your infusion time for stronger infusions. Most of our basic infusion recipes direct you to infuse for 2 hours, but here's a hot tip: 2 hours is just the starting point! You can infuse your liquids for much longer to increase the potency of your end product.

What are the 3 key ingredients in gin? ›

The primary three ingredients used in the majority of gins are juniper, coriander and angelica. Even though these are the most popular, there are hundreds of flowers, roots, fruits, berries and nuts that are used to create a palate for each gin that makes it distinctive.

Is gin just infused vodka? ›

Gin can be classified as a botanically infused vodka. Vodka is called the “conception spirit” as it can be seen as the base from which other spirits are derived. So if you add traditional gin botanicals, like juniper, you can make gin from vodka. But not all botanically infused vodkas are gin.

How do you make high quality gin? ›

Combine vodka and juniper berries in a sealable glass jar and steep for 12 hours. Add coriander, chamomile, lavender, cardamom, bay leaf, allspice, and grapefruit peel. Seal jar and shake, then let steep for an additional 36 hours.

What makes gin taste better? ›

A bad gin will taste like pine and nothing else. But a good gin will have a beautiful balance of flavors. Juniper berries are the backbone of gin. Juniper should be the dominant flavor and it gives the drink its fresh, piney character, as well as some of its dryness.

Is vodka stronger than gin? ›

For a gin to be a gin, there must be at least 37.5% of pure alcohol in the total volume of liquid. Look for the ABV percentage on the next bottle you pick up. Sing Gin sits at a nicely-rounded 40%. Vodka's minimum alcohol content is the same – around 35% – but note the word 'minimum'!

What happens if you infuse tea for too long? ›

If the tea leaves are left in the hot water too long, they start releasing tannins, which impart a bitter taste to the tea (interestingly, steeping green or black tea for a longer period of time, such as 15 minutes, gives a bitter drink that can be used as a home remedy for diarrhea).

How long does home infused gin last? ›

If you don't drink all of your flavoured gin immediately, keep it in a cool, dark place with the lid tightly sealed and it should last for several months.

Can you infuse tea for too long? ›

The common loose-leaf tea should not be steeped for more than 5 minutes. Depending on the variety, steeping longer than 5 minutes won't hurt your cup of tea but it can change the flavor of the tea, increase the amount of potential caffeine and may cause the tea to have a more bitter taste.

What is Hendrick's gin infused with? ›

The original Hendrick's Gin, oddly infused with cucumber and rose. HENDRICK'S is an unusual gin created from eleven fine botanicals. The curious, yet marvellous, infusions of rose & cucumber imbue our spirit with its uniquely balanced flavour resulting in an impeccably smooth distinct gin. 41.4% ABV.

What is Bombay Sapphire gin infused with? ›

The flavouring of the drink comes from a recipe of ten ingredients: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb, and grains of paradise.

What gin is best for gin and juice? ›

You can't go wrong with a juniper-forward London dry gin, which works with nearly any juice you can source, from lemon and lime to orange and grapefruit. Softer gins can work great, too, but depending on their botanical makeup, they may pair better with sweeter OJ or more sour grapefruit.

What is Tanqueray gin infused with? ›

Gin London Dry Tanqueray is one of the best known and most appreciated labels in the world of Gin. Its dry, fresh, delicate and essential style comes from the use of only four main botanicals: juniper berries, angelica root, coriander and licorice.

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