Question 1

What mixers can I use with Raspberry gin?

Accepted Answer

When it comes to using your raspberry gin, the only limitation is your appetite for experimentation. However, if you want a little inspiration, then why not try one of the following ideas.

Drink it neat
If you opt for a decent quality gin then the extra fruity notes will give you a drink that is very sippable all on its own. Just bear in mind that gin is strong, so you should pour only a small measure if drinking it neat. You can also enjoy it on the rocks.

Raspberry gin spritzer
•	50ml raspberry gin
•	25ml simple syrup
•	150ml soda
•	Squeeze of lemon
•	Fresh raspberries, to serve

Cloudy pink gin lemonade
•	50ml raspberry gin
•	150ml cloudy lemonade
•	Squeeze of lemon
•	Lemon wedges and mint leaves, to garnish

Raspberry and thyme gin fizz
•	50ml raspberry gin
•	150ml soda
•	Squeeze of lemon
•	2-3 sprigs of thyme

Raspberry and grapefruit sparkler
•	50ml raspberry gin
•	50ml pink grapefruit juice
•	100ml soda
•	Fresh mint or rosemary to garnish

Question 2

How long do I need to leave it to infuse?

Accepted Answer

How long you leave the gin to infuse depends on how strong a flavour you want to inject into the spirit (and how patient you are!). You can leave it for as little as 2 weeks before straining, or you can leave it for up to 3 months for a more prominent taste.

Question 3

How long does it keep?

Accepted Answer

Your infused gin will last for 3-6 months when kept in a dark cupboard at room temperature. It will likely last a lot longer than that, but I'm up to 6 months to be on the safe side (and also because, let's face it, it won't likely be there that long anyway).

Question 4

Can I make it with frozen fruit?

Accepted Answer

You can make raspberry-infused gin with either fresh or frozen fruit. If you are using fresh fruit then make sure that you use very fresh fruit, rather than a punnet that's been sat around for a while and starting to go off.

When using frozen fruit, as the freezing process ruptures the skin of the fruit, I actually find that the infusing practice goes a little quicker. At least in the first couple of weeks.

When your gin has reached the desired strength then you can also use the fruit rather than throwing it away. You can liberally spoon it over ice cream or even cakes, for a fruity boozy topping. Or you can puree it down and use it as a sauce or 'coulis'.

Question 5

What type of gin should I use?

Accepted Answer

Any gin aficionado will tell you that there are dozens of types of gin out there. And they are not all equal. There are different infusions and flavours, and different categories ranging from London Dry to sweeter varieties such as Old Tom. The rising popularity of gin over the last decade has also brought about a plethora of novelty editions and colours making the process of purchasing a simple bottle of gin quite mindboggling.
 
To make things simple, for this infused gin you really don't need anything too fancy. In fact, if you are paying extra for a bottle with a load of extra instilled botanicals, you simply won't get the benefit of them as the fruit flavour will mask the flavours. Ideally go for a mid-range, good-quality bottle. Remember that with gin, price does not always equal quality. I recommend one of the classic yet timeless brands of Beefeater, Tanqueray or Plymouth. Hendricks is a pricier yet solid option, but it does have underlying notes of cucumber, but if that appeals to you then go for it!

Question 6

How much alcohol does it contain?

Accepted Answer

Gin has around 40% alcohol by volume (if you are in the US that is around 80 proof). Although there can be a little variation between brands and varieties.

Adding the fruit does not have a huge impact on the alcohol volume since you remove the fruit before drinking it and what remains is predominantly the gin and a little of the fruit juices. Therefore, drink this as you would a spirit. As a small measure or combined with mixers.

Question 7

How do I sterilise the jars?

Accepted Answer

It is important to sterilise glass jars before using them to store food. While alcohol is a preservative, meaning nothing can grow in it, sterilising the jars will prevent the growth of bacteria on the sides of the glass. First, wash the jar in very hot soapy water, or run it through the dishwasher on the hottest setting. Then heat the oven to a medium temperature and place the jar in there until warm and fully dry. Switch off the oven and allow the jar to cool fully before removing it to prevent it from cracking.

Raspberry Gin

Description

Ingredients

Instructions

Notes

Nutrition