This recipe really rests on the gin that you’re infusing. It’s a balance between getting a gin you can improve with flavour and one where you’re not obliterating the flavour of the gin. I normally use a bottle of Gordon’s, but on this occasion I had a bottle of Makar in the back of the cupboard from a supermarket discount before Christmas. It’s fantastic. I used a 1 litre jar, so there’s room to shake it. It takes two weeks to make and produces 700ml of blood orange gin.
- 6 blood oranges
- 45g sugar
- 700ml gin
Start by chopping your oranges – roughly into sixths and eighths – and dump about half of them into the jar. Close the jar and shake it vigorously to loosen these slices. Squeeze the other segments, especially if they’re colourful, and let the juices fill into the jar. Chuck in the squeezed segments for flavour from the peels.
tip in the sugar and then pour in the gin. Stir it all together so the sugar dissolves. Seal and shake for good measure.
Put in a cool, dark place for two weeks, shaking every other day.
Strain using a muslin cloth or your chosen straining method – mine involves a kitchen roll-lined sieve, then pour into a sterilised bottle.
According to a little research, it should last about three months. I don’t think any gin I’ve made has ever lasted long enough to test this though…