Zero Gin
Directions
- 1Add glycerol, water, lemon peels, ginger, coriander seeds, fennel seeds, star anise, green cardamom, white peppercorn, salt, angelica root, tartaric acid, and ascorbic acid into a sous vide bag.
- 2Vacuum seal the bag.
- 3Place the bag in a sous vide bath for one hour at 90 degrees Celsius or 195 degrees Fahrenheit.
- 4Let it cool completely in a cold water bath.
- 5Cut open the bag and strain out the botanicals using a fine mesh strainer.
- 6Put the strained liquid into a blender.
- 7Add juniper berries and optionally pectinex. Blend until smooth.
- 8Place the mixture in the fridge for about 12 hours or overnight to infuse.
- 9Filter the mixture using a combination of a fine mesh strainer and a coffee filter. If your batch is more resinous, use a cloth filter instead.
- 10Bottle and label the Zero Gin. For longer shelf life, pour it into smaller bottles and freeze it until needed. Otherwise, keep it refrigerated and use it within a week.
Ingredients
- 30 ml glycerol
- 1000 ml water
- 17 g fresh lemon peels
- 9 g fresh ginger, peeled and cut super thin
- 12 g coriander seeds, lightly crushed
- 5 g fennel seeds
- 2 g star anise, coarsely crushed
- 0.5 g green cardamom, crushed
- 1.8 g white peppercorn, crushed
- 1 g salt
- 1 g angelica root
- 2.4 g tartaric acid
- 2.4 g ascorbic acid
- 40 g juniper berries
- 2 g pectinex
- 60 ml Zero Gin
- 120 ml tonic water
- 2 drops saline solution
- 45 ml Zero Sweet Vermouth
- 37.5 ml Zero Campari
- 1 orange peel
Equipment
sous videblenderfine mesh strainercoffee filtermortar and pestle
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