Warming the water first will help release flavours without cooking the botanicals.Julie Van Rosendaal/The Globe and Mail
Zero-proof cocktails are becoming increasingly popular, thanks in part to a wider variety of tasty alcohol-free spirits on the market. If you want to make summer cocktails from scratch such as gin and tonic or Tom Collins, now is a good time to infuse your own zero-proof gin.
Gin is made by infusing a neutral base spirit with a variety of botanicals. Juniper berries are the only essential ingredient – a requirement for a spirit to be called gin in Canada – and angelica and orris root, coriander seed and citrus are common. These lesser-known ingredients are more widely available – you can find them at herbalists, health food stores and apothecaries. Beyond that, there’s so much room to play – other ingredients, such as cardamom, chamomile, coriander seeds, mint, rosemary, cucumber, lavender, rose and yarrow are likely in your pantry or growing in your garden.
The process is simple: steeping water with botanicals to infuse it with flavour. Warming the water first will help release flavours without cooking the botanicals. Once you start, all kinds of natural aromatics may come to mind – freshly picked spruce tips make a delicious addition, and if you like floral notes, experiment with other edible seasonal flowers, such as lilac blooms or peony petals, which will also tint your gin an appealing pink.
Zero-proof gin
It’s not necessary to use all these ingredients, and measurements are approximate – and as with most recipes, they can be adjusted to suit your taste. A pinch can vary – think of it as using three or four fingers to add a quantity of roughly a quarter to half teaspoon, depending on the ingredient. If you’re unsure, start sparingly – you can always add more and let it steep longer.
- 5 g (approximately) juniper berries
- 5 g (approximately) angelica and/or orris root
- Strips of lemon and/or orange zest
- 5-7 cardamom pods
- 5-7 coriander seeds
- A slice of cucumber
- A big pinch of fresh or dry chamomile
- A big pinch or sprig of fresh or dried mint
- A few leaves or small sprig of fresh rosemary (optional)
- A pinch of fresh or dried lavender
- A few fresh or a pinch of dried rose petals
Bring a kettle (or saucepan) of water to a boil, then turn it off and let it sit until the water is still hot, but barely steaming. If you like, lightly crush some or all of your juniper berries with a mortar and pestle, or put them into a zip-lock bag and roll with a rolling pin.
As your water cools slightly, put your aromatics into a jar that will accommodate 2 cups (500 millilitres) or more – the juniper, angelica root, strips of lemon and/or orange zest, cardamom, coriander, chamomile, and if you like, a few mint and/or rosemary leaves, a pinch of fresh or dried lavender (careful, it’s potent!) and/or rose petals.
Pour about 2 cups of the hot water over them, cover the jar and let steep for several hours, or overnight.
When you open the jar, it will smell like a spa; strain through a fine sieve, discarding the solids, and mix with tonic and lime or use in your favourite gin-based cocktail recipe. Store in the fridge for up to two weeks. Makes about 2 cups.
