5th December 2017

Tanquerray

Tanqueray gin infusion

This easy to make gin infusion makes great use of all the fabulously festive flavours available. Why not try it at home?

What you need:

1 bottle of Tanqueray 10 gin

5 cloves

1 stick of cinnamon

A thumb-sized of fresh sliced ginger (skin on)

1 tablespoon pink peppercorns

1 tablespoon of honey

Bottle of bubbly wine – champagne, prosecco or Cava all work

Cheese cloth or coffee filter

Pan for toasting

Kilner jar

Champagne flutes

1 bottle of Tanqueray 10 gin

5 cloves

1 stick of cinnamon

A thumb-sized of fresh sliced ginger (skin on)

1 tablespoon pink peppercorns

1 tablespoon of honey

Bottle of bubbly wine – champagne, prosecco or Cava all work

Cheese cloth or coffee filter

Pan for toasting

Kilner jar

Champagne flutes

The process:

Lightly toast the cinnamon, pink peppercorns, cloves and roughly chopped ginger in a pan.

Once the spices release their fragrance, pour them into a Kilner-style jar

Next add a generous tablespoon of honey

Add the Tanquerray

Close the lid on and give the contents a shake

Leave in the fridge or in a cool, dark place overnight to infuse for approx. 2-6 hours or overnight

Then strain your infusion through cheese cloth or a coffee filter to remove all the bits before serving.

To serve: pour a small amount of your infusion into a flute and top up with champagne. Garnish with a lemon twist – et voila!

Carriehunter2017

Author

Carrie Hunter