Juniper Berries for Cocktails, Especially Gin and Tonic Premium Quality 45 Grams

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The scandalous history of gin: the story behind everyone's favourite spirit , retrieved 1 January 2021 a b c Buglass, Alan J. (2011), "3.4", Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, John Wiley & Sons, Ltd., ISBN 978-0-470-51202-9 The common juniper plant is native to the UK and most of continental Europe, and is found growing across the northern hemisphere. Column distilled gin evolved following the invention of the Coffey still, and is produced by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash using a refluxing still such as a column still. The fermentable base for this spirit may be derived from grain, sugar beets, grapes, potatoes, sugar cane, plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then redistilled with juniper berries and other botanicals in a pot still. Most often, the botanicals are suspended in a "gin basket" positioned within the head of the still, which allows the hot alcoholic vapours to extract flavouring components from the botanical charge. [30] This method yields a gin lighter in flavour than the older pot still method, and results in either a distilled gin or London dry gin, [29] depending largely upon how the spirit is finished. Besides the juniper, this gin uses many more botanical notes. Citruses, sage, pine, bay laurels, and fir, just to name a few. However, the great thing about all these botanicals is that they all enhance the juniper.

If there is still sediment you can use a kitchen roll, coffee filter, muslin or cheese cloth to filter again Seal the jar tightly and let it sit for at least 24 hours to allow the flavors to infuse. 7. Distilling the Gin add any remaining botanicals to the mix (including your citrus). If there’s a particular flavour you want more of, it’s time to add a bit more of that botanical, but remember that juniper is king when it comes to gin! Taste the gin again and if you’re happy, filter out all the botanicals using a sieve. If there’s still some sediment left, use some muslin or a coffee filter to strain again.I only used 1 tsp coriander seeds and added 1 tsp anise seeds, because I read that they are often used in gin making and that sounded tasty to me. Gin". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2020-03-22. a b Martin, Scott C. (2014-12-16). The SAGE Encyclopedia of Alcohol: Social, Cultural, and Historical Perspectives. SAGE Publications. p.613. ISBN 978-1-4833-3108-9. This recipe starts with you soaking the juniper berries in vodka (or another neutral tasting spirit) in a quart sized mason jar for the first 12 hours or overnight.

Juniper, typically J. communis, is used to flavor gin, a liquor developed in the 17th century in the Netherlands. [5] The name gin itself is derived from either the French genièvre or the Dutch jenever, both of which mean "juniper". [1] Other juniper-flavoured beverages include the Finnish rye-and-juniper beer known as sahti, which is flavored with both juniper berries and branches. [16] Because no way is the best way to add flavors to a gin, both are used regularly. Some gins, however, have to be created a certain way to be classified as a certain type of gin. For instance: a London Dry gin has to be flavored through distillation.

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Home Distillation of Alcohol (Homemade Alcohol to Drink)". Archived from the original on 21 September 2014 . Retrieved 6 October 2014. The berries of some juniper species are considered too bitter to eat. In addition to J.communis and J.drupacea, [4] [10] edible species include J.phoenicea, [11] J.deppeana, and J.californica. [12] See below for the differences between each of these. However, some modern, innovative gins no longer fall into any of these categories. Kadoksissa ollut juomaresepti löytyi – kuusenkerkästä tehdään muutakin kuin siirappia". Yle Uutiset (in Finnish). 6 June 2016 . Retrieved 2021-08-08. Because of the variation between flavor profiles of different locations, most gin-makers have a preferred farmer whom they buy all their juniper berries.

Combine the crushed juniper berries, coriander seeds, dried citrus peel, angelica root, and orris root in a glass jar. All of these factors result in most gins, or most of the popular gins, being rather juniper-forward. There are, however, a few differences. Some of the most popular gins are actually not that juniper-forward in taste.By Asim Akhtar (CEO) Easy Homemade Gin Recipe: How to Make Gin from Juniper Berries 1. Introduction

The first instance of juniper used in alcohol production was by Belgian theologian Thomas van Cantimpre , whose 13th Century Liber de Natura Rerum was translated to Dutch by a contemporary, Jacob van Maerlant , in his 1266 work Der Naturen Bloeme . The text recommended boiling juniper berries in rainwater or wine to treat stomach pain. It’s a far cry from gin, but anything that combines juniper and alcohol is a step in the right direction. Taste, and once you are happy (longer does not mean better, beware of over infusing) use a sieve to filter out the botanicals It is recommended to use dried juniper berries for this recipe. 4. What other botanicals can I use in gin? angelica, cassia, liquorice, grains of paradise, cubeb, 50g orange and lemon peel, ginger, orris root, cardamom, nutmeg 5g. An EU definition states that gin is a juniper-flavoured spirit drink (where juniper must be the predominant taste – unfortunately in some cases the interpretation of this is dire…) and must be a minimum of 37.5% ABV. There are further stipulations given, but these apply to specific types of gin: distilled gin, and London Dry Gin.

THE GUIDE TO GIN BOTANICALS AND INGREDIENTS

Aim for a final alcohol content of around 40% to 45% for a balanced and enjoyable gin. 8. How long can I store homemade gin? Gin originated as a medicinal liquor made by monks and alchemists across Europe. The modern gin was then modified in Flanders and the Netherlands, to provide aqua vita from distillates of grapes and grains. It then became an object of commerce in the spirits industry. Gin became popular in England after the introduction of jenever, a Dutch and Belgian liquor that was originally a medicine. Although this development had been taking place since the early 17th century, gin became widespread after the 1688 Glorious Revolution led by William of Orange and subsequent import restrictions on French brandy. Gin subsequently emerged as the national alcoholic drink of England. While distillation is not mandatory, it helps refine the flavors and create a smoother, more refined gin.