Notes from a bemused canuck
Archive for February, 2017
Katy, Ben and I are experimenting. Science, bitches, can you taste it? As the Mythbusters said: “Remember kids, the only difference between screwing around and science is writing it down”.
Notes: After 24 hours of steeping, both Katy and Ben put fresh apple peel in their gin (Ben lots). We also took out the cinnamon from Ben’s gin. After another 24 hours, we all put 3-4 fresh orange peelings and took out the apple where applicable. After another 24 hours, we filtered it through some coffee filters and bottled it.
Gin is a neutral spirit flavoured with botanicals. The easy way to think about it is vodka with added flavours. An EU definition states that gin is a juniper-flavoured spirit drink (where juniper must be the predominant taste) and must be a minimum of 37.5% ABV. There are further stipulations given, but these apply to specific types of gin: distilled gin, and London Dry Gin. So, to be a gin in its simplest form the spirit has to be at least 37.5% and it has to taste junipery.
Whilst most commercial gins use distillation to extract the flavour from the botanicals (with or without steeping), it is possible to produce a tasty gin without taking the final distillation step. It’s technically called a compound gin, and it’s therefore more than possible to make your own gin in the comfort of your own home. Hurrah!
One thing to note though, if you don’t re-distill your gin won’t be perfectly clear. But it’ll still taste like gin, which is the important bit! The colour of your gin will depend on the botanicals you use, but is generally going to have an yellow or amber-orange hue. I’ve heard that you can put it through a Brita filter if you want to remove some of the colour. Or you can stick it in the freezer, then filter through muslin cloth which will lighten the colour a little. But as I say, whatever the colour, the stuff will taste like gin, so I’ve never bothered! And if you’re going to go down the Brita filter route, I wouldn’t run it through too many times, as I’m sure it’ll take some of the flavour of the gin, and therefore your hard work, away with it.
What you’ll need
a glass receptacle to infuse your spirit in. A bottle or a large glass kilner jar or similar should do it
First up the ‘holy trinity’, pretty much all gins include:
Other commonly used botanicals include:
Onto quantities. As a guide, for a bottle of spirit I’ve the following ranges:
You can use either dried or fresh citrus peel. Fresh will give brighter citrus notes than dried, but shouldn’t be left to infuse for too long, so you might want to add this nearer to the end of your infusion. Also, if you’re using a bottle for infusing make sure the pieces will easily through the neck once they’ve swelled a little in the bottle. Keep a chopstick handy too for getting them out!
Bear in mind the points I noted earlier about the characteristics of each of the botanicals. You can manipulate the quantities shown if there’s a certain style (bitter, citrus, sweet e.t.c) of gin that you’re looking to create. However the general ratios should remain the same – lots of juniper, then corriander, then anjelica, with little amounts of everything else.
Also be aware of the fact that alcohol is a great extractor of flavour, so don’t add too much of any of your proposed botanicals, even if you really like them, a little goes a long way, especially for the stronger flavours! You can always add a little more as you go – as you’ll be trying your infusion every so often. Making gin is TOUGH right?
The above are just a few of the most commonly used ingredients, other options open to you in terms of botanicals are listed at the end of the post if you’re needing further ginspiration…
Note: if you’ve left it a little too long and the gin is too strongly flavoured, you can always dilute with more vodka, unless you’ve left it for weeks and it’s stewed like tea!
Other botanical ideas:
almond – sweet
Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.
Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.
Heat oven to 200C/180C fan/gas 6. Peel the potatoes, cut into chips, put in a pan of water. Bring to a simmer, cook for 2 mins, then drain – the potatoes should still hold their shape. Leave to steamdry for 5 mins.
Spread half the sauce over the base of a large shallow casserole dish (ours was 30cm). Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce.
In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter over the pie and bake for 40 mins until the potatoes are golden.
Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.
18 02 2017admin in uncategorized, tags: slice of life, The Peanut