How to Make Your Own Gin Without a Still
Thursday, September 13th, 2007
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There aren’t many spirits that inspire such passionate opinions as gin does. I know vodka drinkers who recoil in horror when confronted with a bottle of Tanqueray, and gin drinkers who would rather abstain completely than suffer through a Grey Goose martini.
But what many people don’t realize is that gin and vodka begin life in the exact same way. You could even say that gin is nothing more than infused vodka. In fact, I’ve used this exact line on so many customers trying gin for the first time that I’ve decided to prove it to myself! What a better way to waste a bunch of time and ingredients while getting an opportunity to learn more about my favorite mixable spirit, right?
In his book The Complete Guide to Spirits (HarperCollins, 2004), Anthony Dias Blue describes cold compounding as a legitimate method for producing gin. He even provides a rough recipe for infusing a monster 2,000 liter batch. Not having access to a tanker truck of vodka or a hundred pounds of juniper, I did a little math and came up with something more workable.
That first batch was a drinkable, yet super-perfumed gin that I felt could be improved with a little trial-and-error. I won’t bore you with the details of my many failures before honing in on the recipe you’re about to see, but I will say that I’ve now got a liquor cabinet full of funky gins that may or may not ever be consumed.
I’ve tried to limit the ingredients for this very basic gin for two reasons. First, I wanted to use only ingredients available in the bulk spice section of my local grocery store. Second, I wanted to provide you with a basic gin that would be easily expanded upon by you, my three readers.
I got fancy and bought a digital scale for this project, so use one for maximum accuracy if you own one, or just follow my crude conversions if you don’t.
1 750mL bottle 100-proof vodka
1 750mL bottle 80-proof vodka20 grams dried juniper berries (about ¼ cup)
8 grams whole coriander, crushed (about 2 tbsp.)
2 grams dried orange peel (about 1½ tsp.)
2 grams dried lemon peel (about 1 tsp.)
3 grams whole cinnamon (about 1 stick)
1 whole cardamom pod, crushed
Use a mortar and pestle - or a food processor pulsed in five one-second increments - to break up the coriander and cardamom before adding them to the other dry ingredients.
Once you’re certain that everything has been measured correctly, place the herbs into a large resealable jar and add the whole bottle of 100-proof vodka. I’m using Stoli 100 here, but there are a few options out there; just take a tour of your local liquor store and see what else you can come up with. Hang on to that bottle of 80-proof vodka, we won’t be using it until the very end.
Place the jar in a dark, room-temperature spot for one week, and be sure to give the jar a good shake at least once a day. When the mixture is mature, it will look something like this:
Yes, it’s got some color to it, and that’s okay. In fact, this is exactly what many commercial gins look like before they’re distilled a final time. You don’t have a still at home, so you’re going to have to put up with a little tint to your gin. You’ll be fine.
Taste it. It burns a little, right? Don’t forget that you’re running at 100 proof here. This is when we want to add that bottle of 80-proof vodka you’ve (hopefully) been saving. Taste it again. Better? Yeah.
Next we’re going to take all that macerated fruit and herbs out of there, so we’re going to have to strain the mixture through cheesecloth.
Wrest all the liquid you can from the wet ingredients, there’s going to be some vodka that just won’t want to let go. When you’re done you should be left with a mixture that’s free from solids but, (as we say here in the Pacific Northwest) still party cloudy. Enter the Brita pitcher. Get yourself a $20 Brita, or if you already have one, just a brand new filter. We’re about to put your filter through the wringer.
Note: be sure to follow the directions the fine folks at Brita have provided you. Soak the new filter for fifteen minutes, and then run several pitchers of water through it to activate that charcoal.
You’re going to see a lot of sediment in that filter bowl, and that’s a good thing. Keep running your gin through the Brita, say, five times, and don’t forget to rinse out the bowl between every pass. Soon you will have a crystal-clear spirit ready for mixing.
When you’re done, bottle your gin and start experimenting. Why not add some dried grapefruit peel to pair with a Negroni? Adding a single Kaffir lime leaf could be a nice way to add some more depth to a Pegu. Throw in a couple more cinnamon sticks this winter and try an Alexander Cocktail. I wonder how lavender would fare in Paul Harrington’s fabulous Jasmine. A double-dose of dried lemon peel in your gin for a souped-up Aviation Cocktail, anyone?
Here are some more suggestions for ingredients to add - in small quantities (think 1-2 grams per addition) - to flavor your next batch:
Thai basil
Cherry bark
Whole nutmeg
Cilantro leaf
Arbol chile
Star anise
Whole cloves
Indian sarsaparilla bark
Have fun, and if you get a chance to try the recipe, leave a comment below and let us know how it turns out!
20 Sep 2007 at 6:18 am 1. Kevin Erskine
Great story, Jeff.
I love kitchen experiments.
I WILL disagree with you about gin being infused vodka.
That second distillation makes all the difference in the world
20 Sep 2007 at 8:53 am 2. Lance Mayhew
Hmmm, lots of funky gins huh? Maybe if you knew someone with a still you could put them through a distillation and see what happens.
Brilliant idea as usual. I need to buy a Brita. I can’t see Raena letting me filter all kinds of liquors through our current one.
I want to see you make your own tequila next.
20 Sep 2007 at 9:40 am 3. kathryn
Funny you should post this. We just had a training session yesterday at the restaurant about gin and whiskey, and I was wondering how many people out there try to make their own. Now I know that at least there is you (thank you, internet).
20 Sep 2007 at 10:14 am 4. Jeffrey
Kevin, you’re absolutely correct about that last distillation. I’ll never be able to reach to a certain height using this method.
However, I’m pretty sure it would be true to say that infused vodka is a valid type of gin. Dontcha think?
20 Sep 2007 at 10:16 am 5. Jeffrey
Oh, and Lance… I think you’re right. I do need to find someone with a still who wouldn’t mind me running my past experiments through….
20 Sep 2007 at 10:40 am 6. jimmy
wow. you are a nut. can you put that stuff in your isi, at 100 proof, and turn your isi into a mad blow torch? i want video of that!
homemade gin. i love it!
20 Sep 2007 at 10:50 am 7. Anita
OMG, the Brita filter is genius. So much easier than coffee filters.
20 Sep 2007 at 11:54 am 8. Jeffrey
At $8.99 a pop, the Brita filter is nowhere near as inexpensive as coffee filters. However, you can get quite a few uses out of one (I’m now filtering this mix by the gallon) so I guess it probably evens out somehow. Plus, I find the Brita is much better at filtering out particulate matter than the coffee filters could ever be.
Oh, and Jimmy, you’re giving me so many ideas right now… heh heh.
20 Sep 2007 at 11:29 pm 9. Tatsu
This is so bad ass. I love how open this recipie is. Lots of room to experiment.
Hey, if one were to actually have access to a small scale still, would you distill once instead of using the brita? When gin is X-times distilled, how many of those times are before or after infusing?
21 Sep 2007 at 3:33 am 10. Jeffrey
Tatsu
Given my limited understanding, there are two ways of distilling gin. The most expensive and elaborate method is called gin head distillation and it involves suspending the botanicals in a basket above the wash. The distillate will pass through the basket and pick up some of the essential oils during the distillation.
The second method is much like what you’re describing: the botanicals are infused in vodka or neutral sprits and then re-distilled.
If you have a small-scale still, you can redistill your gin that you’ve made with the recipe above, and, with luck, it should turn out pretty well. I’d love to know if anyone’s tried this, please let me know how it goes!
21 Sep 2007 at 6:55 am 11. JB
I used to use Brita’s for filtering. The problem is that they seem to be good for only a few distillations.
There’s a company here in Philly that produces personal liquor filters (Gray Kangaroo) that last about 5 times longer than the Brita if you’re looking for long term filtering solution.
It’s pretty inexpensive as well.
21 Sep 2007 at 4:32 pm 12. scoobyhed
Have you thought about trying angelica seeds? They’re sorta obscure and hard-to-find (I got a vial working on a story about spices), but they taste exactly like gin smells.
23 Sep 2007 at 11:39 am 13. Keith
I swear i’m not stalking you…I did hear a tale about a guy turning water into wine and as far fetched as it may seem, it sounds pretty good to me. Keep up the good work, we’ll try and get in earlier next time around!
24 Sep 2007 at 12:52 pm 14. Kevin Erskine
Hey Jeff,
For the answer to the question “Is infused Vodka actually ‘Gin’” we have to go to the most exciting piece of regulation ever written - The CFR 27 Title 5 Section 5.22 “Standards of Identity:
(a) Class 1; neutral spirits or alcohol. “Neutral spirits” or “alcohol” are distilled spirits produced from any material at or above 190° proof, and, if bottled, bottled at not less than 80° proof.
(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color.
LET”S COMPARE TO GIN:
(c) Class 3; gin. “Gin” is a product obtained by original distillation from mash, or by redistillation of distilled spirits, or by mixing neutral spirits, with or over juniper berries and other aromatics, or with or over extracts derived from infusions, percolations, or maceration of such materials, and includes mixtures of gin and neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled at not less than 80° proof. Gin produced exclusively by original distillation or by redistillation may be further designated as “distilled”. “Dry gin” (London dry gin), “Geneva gin” (Hollands gin), and “Old Tom gin” (Tom gin) are types of gin known under such designations.
So the way I read this, Infused VODKA, could only be labeled as Gin if it also included Juniper Berries.
24 Sep 2007 at 6:23 pm 15. Christiane
What a great experiment! And the end result is one of my absolute favorite liquids of all times.
I must try this. Thanks!
24 Sep 2007 at 10:11 pm 16. Jeffrey
Kevin, you freaking genius. Thanks for the info!
And Christiane, please let us know how yours turns out!
24 Sep 2007 at 10:13 pm 17. Jeffrey
Scoobyhed, I couldn’t find any Angelica seeds, but I know that Bombay Sapphire uses them - the ingredients are listed on the side of the bottle!
03 Oct 2007 at 4:43 pm 18. erik_flannestad
Heya… As I understand it, the genius of the “head” method of Gin Distillation, as practiced by Bombay and others, is that it allows them to use a continuous still to manufacture their gin.
They skip the maceration step, and the cost/time associated with it, along with being able to use the more efficient column still instead of a pot still.
What they lose is a certain richness of flavor.
I expect, once you get past the initial equipment costs, it costs a lot more per gallon to manufacture Aviation or Junipero Gin than to manufacture Sapphire.
03 Oct 2007 at 11:23 pm 19. Jeffrey Morgenthaler
Erik
I was trying to wrap my brain around combining a column, or continuous, still working with a gin head basket tonight while I was at work, so I did a little research.
If I understand it correctly, Bombay uses a column still to generate their neutral spirits (from molasses, apparently - I had no idea) and then they use what’s called a Carterhead still to flavor the gin with their ten botanicals one final time. There’s a picture here.
I hope I got this right…
Jeff
04 Oct 2007 at 12:54 pm 20. erik_flannestad
Yeah, I guess you are right, and I am more cynical than I need to be.
I still maintain, however, that this method is cheaper and faster than the more traditional methods.
14 Oct 2007 at 7:46 pm 21. Dominik MJ
First of all- great post; Jeffrey, you have quite wired ideas. And yes, what you did IS Gin - there are even some gins on the market which are using the cold infusion method (I think it was Svenska).
And: I don’t think, that the vapor infusion is cheaper - however it is much more controllable, than maceration! However the botanicals cannot be for ever in the vapor stream and if you have to clean the pot or the basket makes for me not the big difference…
But it is easier to operate a quite regular distill apparatus than to have a special one (for maintenance etc.).
Hm - about the alcohol source: as Bombay Sapphire is a London Dry Gin, the alcohol HAS TO BE NEUTRAL GRAIN SPRITIS - so Jeffrey - no molasses allowed here!
14 Oct 2007 at 11:54 pm 22. Jeffrey Morgenthaler
Dominik, long time no see - welcome back, my friend!
Thanks for the kudos and the information. However, I’m finding all kinds of conflicting info about Bombay Sapphire.
In fact, on page 86 of Michael Jackson’s Bar & Cocktail Companion: The Connoisseur’s Handbook, he says:
So I don’t know… Bombay is owned by Bacardi, no?
15 Oct 2007 at 5:48 am 23. Dominik MJ
You know, I was really pissed, when Bacardi dropped the alcohol content from 47% to 40% abv - however I don’t think, that it is distilled from molasses, as a lot of grain neutral spirit supposed to be around in England for no money…
…I read it in several books and also have it from a “spirit expert” that London Dry Gin has to come from Neutral Grain Spirit - however I didn’t found a proof, yet.
Besides, here in Dubai there is still the 47% abv version around, so no complaints on my side about the strength.
Now the new (and old) big thing is arriving: Old Tom Gin! Did you heard already something about it in the States?
Cheers!
Dominik MJ
15 Oct 2007 at 12:47 pm 24. erik_flannestad
I’ve heard rumors of a new true Genever style gin being made in the US; but, nothing about an Old-Tom.
Sure would like to see one, so I could know what an authentic Casino or Deep Sea Cocktail tasted like!
15 Oct 2007 at 2:59 pm 25. Jeffrey Morgenthaler
I’ve heard those rumors about Old Tom gin making a comeback in the United States as well… but I haven’t seen anything concrete yet.
Maybe we should just make our own?!
23 Oct 2007 at 2:57 pm 26. JoeSixpack
If you ever end up putting a still together to really give your gin wings, make sure to get one column dedicated to just making gin. The botanicals will stink up the stainless steel and everything will kind of taste like gin.
I macerate and filter, it works just fine. I think the macerated stuff has a much richer flavor than the double-distilled.
I’m making a holiday likker for some of my friends this year. The spices smell great together so I have high hopes. Vodka infused with vanilla beans and roasted/crushed almonds and a few knots of cloves. Add honey to sweeten and water down to 60 proof. Mmmm buddy.
If you want to make your own vodka at home from sugar and yeast, you should probably check out brewhaus dot com. It runs me $1.50 for a fifth of good vodka made at home.
11 Nov 2007 at 12:09 pm 27. Darryl Nelson
i might of missed it but how much gin does your recipe make? It sounds great
11 Nov 2007 at 2:25 pm 28. Jeffrey Morgenthaler
This makes two fifths, Darryl.
27 Nov 2007 at 1:56 pm 29. erik_flannestad
One interesting fact that came out during the Gin MxMo in the comments section over on the cocktailnerd site*, is that Bend Distillery, makers of the Desert Juniper and Cascade Mountain Gins isn’t actually a distillery at all. All they do is macerate spiced in Grain Neutral Spirits they purchase and then bottle it.
So you’re not the only one making Gin without distilling!
*Reference
02 Mar 2008 at 10:58 am 30. Bryn494
What an interesting column…
Thanks for the Gray Kangaroo link JB.
I’m trying essential oils too and so can ‘mix’ small amounts.
I plan to distill some of these as well and see what happens to the flavors.
The list of oils to play with is humungous (follow your noses and instinct).
Remember a weak flavor is cheaply remedied, an overpowering one may be UNFIXABLE.
Stainless holds scents, so do redistilled gins. I use glass to minimize this.
The Carteret still is really 2 stills, the first produces the raw extract into the botanicals container(s, 2 so you can switch without stopping production) and the heat from this process drives the second distillation.
The best method is too double distill your raw alcohol beer and then soak/steam/oil with a third distillation and a final additional of any oils best not ’steamed’.
Happy heebie-jeebies all.
02 Mar 2008 at 11:01 am 31. Bryn494
Carterhead :} not Carteret. See what sniffing fumes does to you…
28 Apr 2008 at 12:35 pm 32. Noel Fitzjohn
Really interesting wish I was involved in this forum from earlier on, I used to buy a ton of barley from a local farmer, malt it roast it brew it 1/4 at a time, I built a pressurised column still based on a huge works kitchen pressure cooker the brewing and distilling would be 6 to 7 days I would do a triple distille, taking fore shots, middle runs and end shots, as I was making Gin Vodka Whiskey I would use a hot infusion method, what amazing fun and really shows what taxs you pay, my last run was whiskey that I put in a presoaked sherry barrel I kept my eye on it for a week or so then put it at the back of a shed and forgot it for 6 years when I unearthed it, the shed had got too hot and sprung the barrel, the thought still hurts.