Christmas Orange Gin Recipe

Take a look at our favourite infused gin recipes and give your drinks cabinet a fruity boost.
Christmas orange gin recipe. Serve with tonic and a couple of the orange segments in each glass. Add your botanicals 4og juniper berries 10g coriander seeds cinnamon stick liquorice root 2 cardamom pods. Infuse for 24 hours in a cool dark place. 50ml christmas spiced gin 10ml amaretto 10ml simple syrup or gingerbread syrup if you have some dash of orange bitters optional orange peel to garnish stir all the ingredients together with ice until very cold then strain into.
Pour over the gin and seal the jar. Leave for at least 48 hours in a cool dark place. Place the sealed jar in a cool dark place for at least 3 weeks shaking every three or four days. Shake until the sugar has fully dissolved.
Sloe gin recipe top picks from asda s christmas food range the tesco christmas food to look forward to food drink news food grapefruit and ginger gin cucumber and rose gin cooking with gin. Pour the gin into a clean sterilised jar such as a 1l kilner jar. Slice the orange keep peel on and add to the jar along with the sugar and cinnamon sticks. 45ml freshly squeezed orange juice 45ml ginger beer 10ml sugar syrup add the gin cranberry juice orange juice and sugar syrup to a cocktail shaker to a cocktail shaker along with a handful of ice.
Infuse for 24 hours in a cool dark place. Add 1 piece of orange and 1 piece of lemon peel with the bitter pith removed. After at least three weeks you can strain the gin off through a muslin lined sieve into a measuring jug or bowl. Have a taste the juniper flavour should be developing.
There s certainly no shortage of flavoured gins in the supermarkets these days everything from violets and geraniums to blood oranges and grapefruits make their way into the staunchly british spirit. At any time of year there s a seasonal fruit that s perfect for steeping in gin. To your sterilised jar add the fresh or frozen cranberries and the peel of the oranges. Step 4 leave to infuse for 3 days then decant into smaller bottles or 1 big bottle.
Add the segments and the zest strips to the gin along with the sugar ginger and bay leaves.