Gin is an entire cosmos in itself. An overwhelming variety of tastes, different methods and even more recipes.
For a start I was preparing a gin via maceration. Grain spirit extracts the flavours from the botanicals. Then distilling the spirit gives the gin.
Here is my recipe for Egon Gin.
- 12 g juniper berry/cone (Juniperis communis)
- 12 g coriander seeds (Coriandrum sativum)
- 12 g cucumber slices (Cucumis sativus)
- 3 g angelica root (Angelica archangelica)
- 3 g rose petals (Rosa x centifolia)
- 2 g cubeb pepper (Piper cubeba)
- 1×4 cm slice orange peel
- 1×4 cm slice lemon peel
- 0.5 g caraway (Carum carvi)
Transfer all botanicals into 1 liter jar. Top up the jar with grain spirit of 35 to 40 % ABV. I am using Doppelkorn at 38 % ABV. Close tightly and let stand in the dark for 5 to 7 days at room temperature.
Filtrate macerate to remove the botanicals. I was using a coffee filter. Dilute macerate down to 10 % ABV. Distill using the microstill. Adjust final ABV to meet 42%.