Directions
After you have tasted twenty gins, tried hundreds of combinations, invented cocktails, and savored the many shades of this incredible spirit, probably you’ll feel the need to create a whole new gin, made in your image and likeness.
But not for this reason you have to open a distillery in your backyard, to “customize” your gin you just have to add some particularly aromatic ingredients like saffron, pepper, chili, or even alpine herbs.
Today we are going to prepare what is perhaps the most delicious and versatile of the homemade gin, the saffron-infused gin.
The key botanicals of a good gin are berries, juniper, flowers, and last but not least spices, however many distillates are designed to be gentle and very palatable.
But if you want to instill a spicy/fiery heart into your gin, we’ve studied a combination that sharpens its flavor, making it even more irresistible: saffron, chili, and Sichuan pepper.
As a spirit, we’ve chosen the VL 92 gin, a gorgeous gin for its beautiful strength, immediate, with clear notes of citrus and coriander. The flavor is very sharp, clean, and direct, perfect to be amplified by other noble spices. Not to mention it’s sold in 1-liter bottles, a very convenient and practical format for making multiple or mass productions.
Come on, let’s go get to the recipe!
Ingredients for making the saffron-infused gin
- 1 liter of gin
- at least pistils of saffron
- 3 Sichuan peppercorns
- 2-3 micro chilies
How to make the saffron-infused gin?
Very simple: buy a liter of gin, put the spices into it and let it rest for a week in a sealed bottle.
Remember to turn the bottle once a day.
When the gin saffron is ready you can take or leave the spices inside the bottle, depending on how much spiciness you want to infuse into it. Sincerely, a week of infusion is enough to make a very spicy and strong-flavored gin.
If you want a clearer product filtered with a sieve.
