I had sampled gingerbread vodka at a tasting event and so decided to try and make gingerbread gin. It is best to make the gingerbread gin 1-2 months in advance. If you leave the gin to infuse for longer, the spice flavours will become stronger.
75g finely chopped fresh ginger – not peeled
75g crystallised ginger, chopped with a knife
2 x 7cm cinnamon sticks
1/2 a vanilla pod, split lengthways
100g light muscavado sugar
1 tsp black treacle
1 litre gin
Put all the ingredients into a large airtight jar. Give it a stir and leave it to infuse in a cool, dark place for a week, giving it a shake twice daily.
Strain the gin into a bowl through a sieve lined with a double layer of muslin (discard the flavourings).
Pour the finished gin into bottles or decanters, seal, then store in a cool, dark place until needed.