How to Make Your Own Gin Without a Still

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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 vodka

20 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.

The dry ingredients before macerating in the vodka.

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.

The dry mixture immediately after being added to the neutral spirits.

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:

The mixture after steeping for seven days.

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.

Preparing to strain the mixture of solids.

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.

Remains of sediment in the filter bowl.

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.

Our stalwart Brita pitcher full of gin.

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!

132 Replies to “How to Make Your Own Gin Without a Still”

  • Jared says:

    I don’t believe anyone has reported this, but I found using Smirnoff (100 & 80) to be a poor choice, if, like me, you were hoping to make a dry style gin. I am not a vodka drinker, so little did I know that Smirnoff is sweetened and probably has glycerine as well as other additives to make for smoother drinking. Anyway, the Smirnoff-turned-gin was much too sweet for most classic gin drinks, but was very sippable on its own! I haven’t tried Seagrams (in the same price range as Smirnoff), but I would recommend sticking to Stoli 100 to be on the safe side. Cheers!

  • Damon says:

    You can buy an air cooled table top still from Mile High Distilling. Just Google them.

  • Joe Hutchens says:

    Years ago I had a neighbor who soaked wormwood sticks in vodka for several months. This was supposed to be a really mind affecting beverage. Anyone heard of this?

  • Chris says:

    I wonder if there’s a difference between using a Brita filter and the zero water filtration system since it takes out all cloudiness and color from the water it’s purifying. Seems valid, butif it reduces the alcohol content or flavor, seems like it’s worth the investment to figure out. Might even replace the distillery if it doesn’t reduce any aspect of this wonderful spirit.

  • Levi says:

    I have infused some of my sugar & apple juice ‘shine with juniper from trees on my dads place in OK. shine was 3X distilled prior to infusion with juniper & lemon zest. I used about 1 cup/gallon, let sit about one week. One last distilation after infusion left a green tar in my still and a very heavily perfumed liquor. I cut it down to 120 proof, but it was still too heavily perfumed, but has mellowed some after sitting about 6 weeks.
    Next I plan to try a reduced ratio with some rocky mountain berries.

  • nathan says:

    Try infusing oolong tea with it.

  • Gregory gorham says:

    Going shopping tomorrow can’t wait to try.

  • CharlieE says:

    I’ve been infusing vodka for years with various things, including fruit. I’ve found that dried fruit always provides a more intense flavor than fresh, plus fresh fruit tends to add juice to the mix. You want the flavor, but not the juice.

    Simple solution to that – take your fresh juniper berries and put them into a food dehydrator until they’re dry.

    Dehydrators are fairly cheap, and you can buy them at Wal-Mart.

  • chris says:

    To Joe Hutchins

    Worm wood has no drugs in it that get you more high then the alky spirit. It just gives it a flavor, (for better or worse as you taste it).

  • chris says:

    To CharlieE

    really nice Juniper berries can be gotten along with TRUE Cinnamon , or Ceylon Cinnamon at http://www.penzeys.com/ . My kid tried to get me to go there, I didn’t. I finally did, while it will never replace Aphrodesia in Manhatten, (weird people and obnoxious cats aside, or is that weird cats and obnoxious people aside), it is still around and has stores in many states!

    Cassia is what most people take for cinnamon. If you want health benefits you MUST USE TRUE cinnamon or risk injury.

    google true/ceylon cinnamon to see the diff.

    As for taste, you simple must try some to grok it.

    It will make a difference in anything you use cinnamon in. You may prefer cassia, but it is different!

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