Recipes

Today's featured gin infusion comes from Laura, our lovely team member who does so much for our brand behind the scenes. Laura has made more gin than anyone we know, and she is now mastering cocktail photography, I mean just look at that gorgeous photo. This gin begins with a simple juniper + hibiscus infusion for the first stage. The hibiscus lays down the floral tones before the sweetness comes. Stage 2 involves the removal of the initial ingredients and addition of the fruits of pomegranate and raspberry.  Pomegranate really is the star of this infusion. It is a fruit...

Our next featured ginmaker is Eva from Toronto, Canada!  Eva has been infusing her own gin since before she ever heard of the Do Your Gin kit, and when she found out about the product she couldn't get enough of it. She likes to spend fun nights in with her friend making gin - it's a great fun activity to do together. Here is Eva posing with her gin next to a freshly bloomed hibiscus flower, another one of her favorite gin ingredients.

Passion fruit only came into my life last summer - how could I ever live without it before!? It all started very innocently on a super hot summer day in Berlin. Instead of drinking water, I was inspired by a ready-made drink and mixed passion fruit juice with sparkling water (and ice, a lot of ice!). And so it began - my life was never the same again.What I love the most about it is that although it is sweet, it's never too sweet. The perfect sweet'n'sour combination. And the most amazing flavour, you can smell it the minute you...

This week's special gin comes from Vincent, one of the founding brothers of Do Your Gin! Making your own gin is definitely fun and exciting, but you don't have to stop there. You can also infuse your gin afterwards by adding fruits and spices to a ready-made gin. It’s a cold and wet winter in Berlin - a spicy, warm, vitamin-rich cocktail is what you want. What goes better with cold weather than cinnamon! 🍊🍊🍊 Here's the recipe: 75 cl gin 100 g caster sugar 1 orange 2 cinnamon sticks Method: Pour the gin into a clean sterilised jar. Slice...

This week's gin comes from the Mix Mann, you can follow him on instagram at @mixmann. While the beets weren't infused directly into the gin, there was an infusion component and an amazing amount of creativity and skill that went into this cocktail: LET THE BEET DROP!⠀ 60ml Ondina Gin infused with Fennel Seeds & dried marigold⠀20ml Basil Liqueur⠀7.5ml  Fernet Branca⠀7.5ml Lustau PX Sherry ⠀60ml Beetroot Juice (blend 8 x 1cm cubes of Beetroot, 4 Blackberries, 20ml Lemon Juice, 20ml Water and fine strain)⠀10ml Lemon Juice ⠀20ml Rosemary Ginger Honey Syrup (1:1:0.5 cups Raw cane sugar to water to acacia honey, 3 slices of fresh ginger and...

  Let the cucumber infuse for 3-5 days, shake it well, shake again two or three times per day and strain afterwards. Voila, your gin is ready! Easy as that! Dill Pickles are actually an infusion too! They are an infusion of the 'dill' herb in with cucumbers. The pickling process generally doesn't happen in alcohol, but rather in a 'brine' made from vinegar and salty water.  Now what didn't we try that now we see we could have, dill pickle gin! Just keep pickling and infusing! Pickle Rick would be proud. Now you can test that out and let us know...