Long time readers will know how much I love to infuse gin. My Earl Grey Tea Gin and Rose Tea Gin have both been great additions to collection and this raspberry infused gin is no exception. Best of all it’s soooo easy to make, all you need is a little patience!
1-2 punnets of fresh raspberries (about 200g)
700ml gin (I used Tanqueray, but think I’ll try Plymouth next time)
Air-tight glass container
Place raspberries in container, add gin and seal. Store in a dry, dark place for 2 weeks. Resist the urge to shake the gin about as you don’t want any bits from the raspberries floating about.
After 2 weeks (any longer and you might get some off-flavours) strain though a muslin back into the bottle.
It’s as easy as that! The gin will keep for a year or two, if you haven’t drunk it by then of course!
So now you have your Raspberry Infused Gin, how do you drink it?
Well, obviously it would make a very pretty gin and tonic.
You could use it as the basis of a Clover Club.
Or how about a Raspberry French 75?
Check out my Facebook page to see what happened the left over raspberries.
Have you tried any gin infusions lately?
Hi! I am just making this in time for Christmas. I was looking at the 2 variations.
With the French 75 do you still need the sugar syrup do does the raspberry in the gin counter act for it?
Also is there anything that needs to be change on the clover cocktail?
Hi Georgie, it depends how sweet the raspberry gin turns out. You might still need a little.
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