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    Home / Recipes / Ingredient / Alcohol

    158 Apr 1, 2011 Alcohol  |   Jump to Recipe

    Blueberry Infused Gin

    Blueberry Infused Gin

    This post may contain affiliate links.

    Several weeks ago, I was browsing around the internet looking for a flavored simple syrup recipe when I stumbled upon this wonderful website called Post Prohibition.  Run by Josh Sullivan, Post Prohibition is Baltimore-based movement dedicated to coming up with some serious cocktails.  Now as you all know, I have a strong affinity towards home infused alcohol and killer cocktails, so you can imagine the excitement I was feeling when I first discovered this trove of hand crafted beverages, infusions and simple syrups.  Given that Kitchen Konfidence and Post Prohibition share some of the same ideas and values, a partnership between the two seemed completely natural (duh. winning.).  Over the next few months, expect to see some totally fun, imaginative cocktails courtesy of Josh Sullivan.

    This recipe for Blueberry Infused Gin is the base for a pretty spectacular cocktail (to be featured in the next several weeks).  The infusion is made with cooked, organic blueberries and a full bottle of citrusy Plymouth Gin.  Bright, fruity and delicious, the finished gin can be layered into a cocktail or simply enjoyed on the rocks.  Continue reading for the recipe.

    Blueberries

    Blueberry Infused Gin

    Blueberry Infused Gin

    by Brandon Matzek
    This recipe is courtesy of Josh Sullivan of Post Prohibition, a Baltimore-based movement that celebrates the craft of the cocktail. Josh enjoys creating well-balanced, artistic cocktails often featuring fresh, seasonal ingredients. If you have enjoyed this recipe, be sure to visit Post Prohibition for more cocktail inspiration.
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings 750 ml.

    Ingredients
      

    • 3 cups organic blueberries
    • 1 750 ml bottle of Plymouth Gin

    Instructions
     

    • Give blueberries a good rinse, then add to a large pot (no need to dry them). Warm blueberries over medium heat, stirring often. Cook blueberries until they release a decent amount of liquid.* Remove from heat and let cool to room temperature.
    • Add blueberries with juices to a large, airtight jar. Pour in entire bottle of gin. Seal the lid and store in a cool, dark spot for 5 days. Be sure to give the jar a good shake at least once a day.
    • After 5 days, strain infused gin through a fine mesh basket strainer into a clean bottle or container. The more solid bits you strain out, the longer the gin will last! Store in the refrigerator.

    Notes

    *You can eyeball this step. I stopped cooking the blueberries once more liquid was visible than solid berries.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Plymouth Gin

    158
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Alcohol Tags: blueberry, gin

    Reader Interactions

    Comments

    1. Dana says

      April 1, 2011 at 4:20 pm

      Very interesting! Love this. Thanks for sharing 🙂

      Reply
    2. thom y says

      April 1, 2011 at 6:11 pm

      looks awesome!

      Reply
    3. PJ says

      April 1, 2011 at 3:50 pm

      Sounds fantastic! Can’t wait to see the cocktail recipe.

      Reply
    4. Sandra says

      April 2, 2011 at 1:06 am

      You have THE BEST cocktail recipes!

      Reply
      • Anonymous says

        April 7, 2011 at 7:46 pm

        Thanks Sandra 🙂

        Reply
    5. Stacey Rider says

      April 1, 2011 at 10:11 pm

      I really want to try that… looks delish!

      Reply
    6. Alex English says

      April 2, 2011 at 9:07 am

      This sounds delicious!

      Reply
    7. Jackie says

      April 4, 2011 at 11:57 am

      WOW. I love it. Project for summer months, I believe! 😀

      Jax x

      Reply
    8. Jason Phelps says

      April 5, 2011 at 12:10 am

      I love your infusion and cocktail posts. I tend toward the same things and have several new experiments on deck. Homemade Southern Comfort being one I am repeating from last year.

      Jason

      Reply
      • Anonymous says

        April 7, 2011 at 7:46 pm

        Thanks Jason. Homemade So Co!? That sounds delicious.

        Reply
    9. Cook in a Bar says

      April 7, 2011 at 1:27 pm

      Another great post…I really enjoy Plymouth gin. I’ve given you an award on my blog. You can view it here:
      http://cookinabar.blogspot.com/2011/04/sweet-as-candy.html

      Reply
      • Anonymous says

        April 7, 2011 at 7:45 pm

        Thank you so much for the award! I really appreciate it.

        Reply
    10. Melanie says

      November 14, 2011 at 9:53 pm

      What is the name of that jar that you used? I have been searching for jars like that to make alcohol in infusion but keep coming up empty handed.

      Reply
      • Brandon Matzek says

        November 14, 2011 at 11:50 pm

        Hi Melanie, I purchased this jar at The Container Store. It’s called a Hermetic Glass Storage Jar:

        http://www.containerstore.com/shop/kitchen/foodStorage/jarsTerrines?productId=10011037&N=74177

        Reply
    11. Tom s. says

      May 23, 2012 at 7:02 am

      I’ve used this recipe a couple times and LOVE it. Do you think vodka could be substituted for gin here? Thanks!

      Reply
      • Brandon Matzek says

        June 9, 2012 at 10:04 am

        Excellent! Glad it worked for you. You could certainly use vodka, but the flavor would be different. Still good, but different.

        Reply
    12. Aaron says

      July 14, 2012 at 3:28 am

      I made a blueberry infused vodka recently but used fresh berries, will try cooked next time. I currently have a red currant and lime gin in the works, as well as a grapefruit-ginger gin as well as there are no sloe’s where I am currently living. Great recipe.

      Reply
    13. Phil G says

      August 19, 2013 at 9:06 am

      I have started some with a slightly different recipe. 1 pound of uncooked blueberries, but pricked each fruit. Put in a glass jar with full bottle of gin and 1 pound of sugar. I have done this with damsons in the past and it is superb, so hopefully the blueberry gin will be great too!!

      Reply
      • Brandon Matzek says

        September 5, 2013 at 9:32 am

        How did this work out for you? That must have been a lot of work to prick each blueberry 😉

        Reply
    14. Reba Singh says

      April 22, 2020 at 1:53 pm

      Hi! Can I Keep the gin in refrigerator for 5 days?

      Reply
      • Brandon Matzek says

        April 23, 2020 at 9:32 am

        Hi Reba! During the infusing period, I’d recommend you keep it at room temp. After you strain it, you can store in the fridge for many, many months.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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