Spicy Gingerbread Gin

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

10 cloves

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.


About cdhough

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