Wow! We are already over half way through The Twelve Intoxicating Days of Christmas. I’m having fun. How about you?
Day 7’s cocktail is an infusion. Yup. I’m stepping up my game. A gin infusion. I may have just gotten a little lightheaded. This one I cannot take credit for at all. You can find the original recipe here.
I love gin. It may be my favorite liquor. Let me think about that. Tequila. Grapefruit vodka. Gin. Those are my three favorites. Please don’t ask me to rank them. It’s just too hard.
If you like gin you may like this recipe. May. If you don’t care for ginger, pass on this one. The infusion is heavy with ginger flavor. What do I think? I like it. I don’t know if I love it. Perhaps after I drink a few more. 🙂
Clementine, Ginger and Bay Gin
750 ml bottle gin (low botanical–ask your friendly liquor store clerk for recommendations)
3 tbsp castor (fine) sugar (I didn’t have castor sugar, I just ran sugar through my food processor until fine)
50 grams of ginger, peeled and smashed (I used a heavy rolling pin)
3 bay leaves
Peel three long zests off the clementines. Set aside. Peel clementines and segment.
Pour gin into a glass jar (one with a lid). Add zest, clementine, sugar, ginger and bay. Gently swir. Infuse for three days, then remove zest, ginger and bay. Bottle as you wish. Serve with tonic, tossing in a couple of the clementine segments (which are reaaaallly boozy after soaking for three days).