Zero Gin

8 mins
Serves 1
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Directions

  1. 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.
  2. 2Add 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.
  3. 3Add 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.
  4. 4Vacuum seal the bag.
  5. 5Vacuum seal the bag.
  6. 6Vacuum seal the bag.
  7. 7Place the bag in a sous vide bath for one hour at 90 degrees Celsius or 195 degrees Fahrenheit.
  8. 8Place the bag in a sous vide bath for one hour at 90 degrees Celsius or 195 degrees Fahrenheit.
  9. 9Place the bag in a sous vide bath for one hour at 90 degrees Celsius or 195 degrees Fahrenheit.
  10. 10Let it cool completely in a cold water bath.
  11. 11Let it cool completely in a cold water bath.
  12. 12Let it cool completely in a cold water bath.
  13. 13Cut open the bag and strain out the botanicals using a fine mesh strainer.
  14. 14Cut open the bag and strain out the botanicals using a fine mesh strainer.
  15. 15Cut open the bag and strain out the botanicals using a fine mesh strainer.
  16. 16Put the strained liquid into a blender.
  17. 17Put the strained liquid into a blender.
  18. 18Put the strained liquid into a blender.
  19. 19Add juniper berries and optionally pectinex. Blend until smooth.
  20. 20Add juniper berries and optionally pectinex. Blend until smooth.
  21. 21Add juniper berries and optionally pectinex. Blend until smooth.
  22. 22Place the mixture in the fridge for about 12 hours or overnight to infuse.
  23. 23Place the mixture in the fridge for about 12 hours or overnight to infuse.
  24. 24Place the mixture in the fridge for about 12 hours or overnight to infuse.
  25. 25Filter 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.
  26. 26Filter 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.
  27. 27Filter 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.
  28. 28Bottle 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.
  29. 29Bottle 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.
  30. 30Bottle 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
  • 30 ml glycerol
  • 30 ml glycerol
  • 1000 ml water
  • 1000 ml water
  • 1000 ml water
  • 17 g fresh lemon peels
  • 17 g fresh lemon peels
  • 17 g fresh lemon peels
  • 9 g fresh ginger, peeled and cut super thin
  • 9 g fresh ginger, peeled and cut super thin
  • 9 g fresh ginger, peeled and cut super thin
  • 12 g coriander seeds, lightly crushed
  • 12 g coriander seeds, lightly crushed
  • 12 g coriander seeds, lightly crushed
  • 5 g fennel seeds
  • 5 g fennel seeds
  • 5 g fennel seeds
  • 2 g star anise, coarsely crushed
  • 2 g star anise, coarsely crushed
  • 2 g star anise, coarsely crushed
  • 0.5 g green cardamom, crushed
  • 0.5 g green cardamom, crushed
  • 0.5 g green cardamom, crushed
  • 1.8 g white peppercorn, crushed
  • 1.8 g white peppercorn, crushed
  • 1.8 g white peppercorn, crushed
  • 1 g salt
  • 1 g salt
  • 1 g salt
  • 1 g angelica root
  • 1 g angelica root
  • 1 g angelica root
  • 2.4 g tartaric acid
  • 2.4 g tartaric acid
  • 2.4 g tartaric acid
  • 2.4 g ascorbic acid
  • 2.4 g ascorbic acid
  • 2.4 g ascorbic acid
  • 40 g juniper berries
  • 40 g juniper berries
  • 40 g juniper berries
  • 2 g pectinex
  • 2 g pectinex
  • 2 g pectinex
  • 60 ml Zero Gin
  • 60 ml Zero Gin
  • 60 ml Zero Gin
  • 120 ml tonic water
  • 120 ml tonic water
  • 120 ml tonic water
  • 2 drops saline solution
  • 2 drops saline solution
  • 2 drops saline solution
  • 45 ml Zero Sweet Vermouth
  • 45 ml Zero Sweet Vermouth
  • 45 ml Zero Sweet Vermouth
  • 37.5 ml Zero Campari
  • 37.5 ml Zero Campari
  • 37.5 ml Zero Campari
  • 1 orange peel
  • 1 orange peel
  • 1 orange peel

Equipment

sous videblenderfine mesh strainercoffee filtermortar and pestle