GinRecipes

10 BASIC GIN RECIPES

Bob Emmons, in “The Book of Gin & Vodkas,” provides nine basic recipes in g/l measures:

Recipe 1 – BASIC GIN

• Juniper 22.5g
• Coriander 11.5g
• Cassia 2.5g
• Angelica root 2.5g
• Lemon peel 0.25g
• Cardamom 0.25g

Recipe 2 – BRITISH GIN

• Juniper 15g
• Coriander 15g
• Bitter almonds 12g
• Angelica root 0.25g
• Licorice root 1g

Recipe 3 – CORDIAL GIN

• Juniper 10g
• Coriander 7.5g
• Bitter almonds 1.5g
• Orris root 0.25g
• Angelica root 0.25g
• Cardamom 0.06g
• Licorice root 1g

Recipe 4 – CORDIAL GIN

• Juniper 10g
• Coriander 7.5g
• Orris root 0.25g
• Angelica root 0.125g
• Calamus root 0.25g
• Cardamom 0.05g

Recipe 5 – FINE GIN

• Juniper 10g
• Coriander 0.5g
• Grains of paradise 0.5g
• Angelica root 0.5g
• Orris root 0.25g
• Calamus root 0.25g
• Orange peel 0.25g
• Licorice root 10g (optional)

Recipe 6 – LONDON GIN

• Juniper 10g
• Coriander 10g
• Bitter almonds 1g
• Angelica root 0.25g
• Licorice root 1g

Recipe 7 – BASIC GENEVA

• Juniper 10g
• Coriander 12g
• Cassia 0.6g
• Angelica root 0.5g
• Calamus root 0.6g
• Bitter almonds 1.2g
• Cardamom 0.05g

Recipe 8 – PLAIN GENEVA

• Juniper 10g
• Coriander 10g
• Calamus root 0.25g
• Bitter almonds 0.5g
• Orris root 0.25g

Recipe 9 – FINE GENEVA (highly recommended)

• Juniper 20g
• Coriander 8g
• Angelica root 1g
• Calamus root 0.25g
• Bitter almonds 3g
• Cardamon 0.125g
• Grains of paradise 1g

Recipe 10 – ENGLISH GENEVA (from “The Household Encyclopedia”)

• Juniper 35g

Odin's easy gin

• Take 1 liter of 43% neutral (made from the hearts of a BW, fractionated all bran, etc. fermentation);
• Eat a tangerine and keep the skin;
• Mildly crush 12 grams of juniper berries;
• Mildly crush 3 grams of coriander seeds;
• Add the tangerine skin, the berries and the seeds to the one liter of 43%;
• Let it macerate at room temperature for two weeks;
• After two weeks, filter out the herbs, berries, skins, whatever;
• Distill your one liter of macerated gin in a potstill, do it relatively slowly as in a spirit run;
• Discard the first 10 mls, collect the next 400 mls;
• You will end up with 400 mls at around 70 to 80%;
• Dilute to 45%;
• Give it up to 5 weeks rest in a glass demi-john;
• Drink it!

Basic formula:

The total amount of botanicals used is approximately 20-35 grams/liter of 80-proof gin. If we take the dominant botanical juniper as 'x', the proportion of the botanicals used is:

• X = juniper
• X/2 = coriander
• X/10 = angelica, cassia, cinnamon, licorice, bitter almonds, grains of paradise, cubeb berries
• X/100 = bitter & sweet orange peel, lemon peel, ginger, orris root, cardamom, nutmeg, savory, calamus, chamomile.

If we use X = 20g, then X/2 = 10g, X/10 = 2g, X/100 = 0.2g (200mg).