Gin is one of my favorites spirits when it comes to infusions, this botanical spirit absorbs other flavors so well that it opens an all-new world of flavor combination to your drinks.
for this gin cocktail, I’m using a dried apricot infusion, some Campari, and freshly squeezed orange and pomegranate juice.
Gin Quality
All gins aren’t created equal and it’s important for you to know that.
the quality of the spirit you use is super important.
gin is essentially a distilled spirit that derives its predominant flavor from juniper berries.
in spite of what most people believe it is not distilled from the berries themselves, the distillers usually soak or pass the spirit throw the juniper after the distillation process is over.
this is what gives gin its bold botanical flavor.
additionally, every brand “spices” their gin with a different combination of herbs and roots to get their signature flavor.
To choose the right gin for the job your best bet is to sample and try the different brands.
for the classic dry London gin, you can go for Beefeater or Bombay Sapphire (pairs with pear).
if you are looking for a more oily and full-bodied gin I recommend Hendrick’s (pairs with cucumber rose and fresh herbs).
Endless Infusions Possibilities
When it comes to infusions I follow 2 ground roles and 2 different methods.
for fresh ingredients such as fruits vegetables and herbs – I use nitro infusion (or rapid infusion).
this method requires some equipment like an iSi cream whipper and N20 cartridges.
therefore, if you are serious about mixology and cocktail crafting I will imply you to invest in an iSi cream dispenser – this is one of the best tools I own and one of the things that make a huge difference in your drinks.
The second method I use is for dried spices and fruits or for roots and seeds.
I refer to this one as the classic infusion where you simply need a mason jar.
all you need to do here is to insert your dried ingredient and cover it with gin.
let it sit in a dark space for 1 to 3 weeks and shake once a day to incorporate the ingredients together.
Recommended gin infusions:
- fresh – basil, celery, cilantro, blueberries, cucumbers, ginger and almost every herb you can think of like sage, mint, rosemary, etc.
- dried – cinnamon, star anise, black pepper, dried fruits, elderflower, etc.
For this gin cocktail, I used dried apricots and infused them in gin in a mason jar for 2 weeks.
The Fall Coupe
Apricot infused gin, Campari, orange juice and pomegranate.
Ingredients
- 30ml / 1oz - Apricot infused gin.
- 15ml / 0.5oz - Campari
- 30ml / 10z - Orange juice
- 20ml / 0.7oz - Pomegrante juice
- 1 bar spoon simple syrup
- 2 drops of saline solution
Instructions
- add all ingredient to a cocktail shaker
- add ice and shake vigorously for 20-30 sec
- strain into a pre-chilled coupe glass
- garnish and serve
If you liked this drink you can try another great cocktail with gin and rosemary – the Killer Queen.
feel free to share your thoughts with me in the comments below, cheers!
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