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A Guide To Infusing Your Own Summer Gin

If you're a fan of sipping away on something refreshing in the Summer sun, then infusing your own gin is sure to impress. From fruits to vegetables, herbs to plants, the possibilities are almost endless when it comes to flavouring gin. With a clean-tasting and uncomplicated gin-making the perfect base for any funky flavour creation, our handy guide covers all the essential items, our seasonal suggestions, and even two tasty recipes to help set you on your way to pulling off the perfect summer get-together.


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A simple and straightforward process that most often leads to the creation of lip-smacking taste sensations, flavouring your own gin this summer needn't be taxing. All you need to remember is that soaking and storage is key.

Soaking your desired ingredients is the main aspect of flavouring your gin, and it's important to remember that the more ingredients you choose to use, the stronger the flavour. We suggest sticking to approximately 200 - 400g of fruit per litre of gin.

The bottling technique is an easy and (pretty much) fool-proof way to help kick-start your flavour creations. Storage jars are perfect for decanting your gin in to, just make sure that it has been cleaned and sterilised thoroughly beforehand to help prevent the spirit from spoiling. Once your chosen gin has been added, then let the soaking begin!

Certain ingredients have longer leaching times, here's a rough breakdown of the most favoured ingredients:

  • Citrus, Chilli, Cardamom, or Vanilla - Leave to infuse in the gin for less than a day
  • Strong Flavoured Vegetables - Leave to infuse in the gin for approximately 5 - 7 days
  • Berries and Strong Flavoured Fruits - Leave to infuse in the gin for approximately 3 - 4 weeks
  • Florals and Mild Flavoured Fruits - Leave to infuse in the gin for approximately 4 weeks+

Once satisfied that the flavourings are at the desired strengths, we recommend using a sieve to remove any of the unwanted residue. Finer sediment can then be removed by straining the gin through either a coffee filter or a muslin cloth

When it comes to storage, simply just make sure your bottle or jar is well-sealed and stored in a cool and dark location. Following this, your creative concoction can keep for up to 1 year.

Seasonal Ingredients:

When it comes to flavouring your gin this Summer, there are plenty of seasonal ingredients readily available for you to try out, no matter whether shop-bought or homegrown. Fruits such as strawberries, raspberries, cherries, plums, and even citrus varieties such as grapefruits, lemons, and zesty oranges (and their peels) are sure to pair well.

For those looking for something a little more quirky yet still seasonal, why not opt for herbs such as lavender, lemongrass or rosemary, or beautiful floral notes with dried petals from flowers such as hibiscus, viola, or rose.

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Recipe 1: Vanilla and Rhubarb Gin


  • 300g Rhubarb, Chopped into 3cm Pieces
  • 2 Vanilla Pods, Split Lengthways
  • 100g White Sugar
  • 1 Bottle of Gin (70cl)


  1. Pre-heat an oven to 180C. Add the vanilla beans and the chopped rhubarb onto a lined baking tray and sprinkle over the sugar.
  2. Roast the rhubarb for approximately 30 minutes, or until the rhubarb is both soft and fragrant. Remove from the oven and leave to cool to room temperature.
  3. Decant your chosen gin into a storage jar of your choice. Add in the cooled rhubarb and vanilla beans. Leave to infuse for approximately 3 days before straining and serving.

Recipe 2: Blueberry and Blackberry Gin


  • 125g Ripe Blueberries
  • 125g Ripe Blackberries
  • 110g White Sugar
  • 1 Bottle of Gin (70cl)


  1. Wash the blackberries and the blueberries with cold water and pat dry. Add them to a sterilised storage jar of your choice and cover them with the sugar.
  2. Decant your chosen gin into the jar and shake the mixture well. Leave in a cool, dark place to infuse for approximately 4 weeks. Be sure to shake the jar every few days within the 1st week to ensure that the sugar has fully dissolved. This mixture should be ready to consume within 4 weeks, however it can be left to strengthen for up to 3 months.
  3. Once satisfied with the strength, strain through a muslin cloth before serving. (The whole, infused berries can be used as garnishes or even for adding to other spirits once poured).
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