Just the other day I posted about getting some strawberry gin started. After a few days, one shake a day in, and some time for everything to settle, this puppy was ready to go.
As the pic shows, the berries will turn ghost white (this is also true when using fresh strawberries). Letting the thing settle, especially when using freeze-dried strawberries, is key. The berrydust clogs coffee filters like nobody’s business. First, I strained the whole thing through a metal strainer, using a wooden spoon to squeeze as much nectar out as possible. Then, after giving it an hour to settle, I used a coffee filter to get it nice and clarified. This last step is optional, but makes for a very pretty end result.
Going the freeze-dried route maintains full potency with a much fresher flavor than dried berries. This means you can use this slightly sweetened, tart and fruity gin in a number of mixes.
- On the rocks, neat, or straight up
- In a sweet martini, gimlet, Alabama slammer, gin fizz, rickey, or tom collins
- With soda water, tonic, ginger ale, or Sprite
- With orange, cranberry, grapefruit, or apple juice
- 2 oz strawberry infused gin
- .5 oz ginger infused vodka
- soda water
- mint sprig
Fill a rocks glass with ice. In order, add gin, vodka, and top with soda water. Garnish with mint. You can also muddle a small bit of ginger in the bottom of the glass if you don’t have the vodka on hand.