Spiced Ginger Gin

By Meeta K. Wolff 

Prep Time: 30 min

Total Time: 24 hours

Makes: 1 Jar (850 ml)

Ingredients

• 100g ginger, peeled and roughly chopped

• 4 cinnamon sticks

• 8 cloves

• 6 cardamom pods

• 100g light brown soft sugar

• 4 cinnamon sticks

• 700ml gin (with or without alcohol)

Method

1. Thinly slice the ginger. Add the slices and cinnamon sticks, cloves and cardamom pods into a 1-litre sterilised wide-neck bottle, pot or jar. Add the sugar and pour in the gin. Mix everything till the sugar has dissolved, cover and leave in a cool, dry place to infuse for 24-36 hrs. Don’t leave it any longer, as the gin will start to taste bitter.

2. Strain through muslin- or coffee-filter-lined funnel into sterilised bottles and seal. The ginger gin will keep for several months in a cool, dark place. Serve with tonic over ice garnished with an orange slice, or use it as the base for a hot toddy.