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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.
Blueberry Infused Gin
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
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!
Dana says
Very interesting! Love this. Thanks for sharing 🙂
thom y says
looks awesome!
PJ says
Sounds fantastic! Can’t wait to see the cocktail recipe.
Sandra says
You have THE BEST cocktail recipes!
Anonymous says
Thanks Sandra 🙂
Stacey Rider says
I really want to try that… looks delish!
Alex English says
This sounds delicious!
Jackie says
WOW. I love it. Project for summer months, I believe! 😀
Jax x
Jason Phelps says
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
Anonymous says
Thanks Jason. Homemade So Co!? That sounds delicious.
Cook in a Bar says
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
Anonymous says
Thank you so much for the award! I really appreciate it.
Melanie says
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.
Brandon Matzek says
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
Tom s. says
I’ve used this recipe a couple times and LOVE it. Do you think vodka could be substituted for gin here? Thanks!
Brandon Matzek says
Excellent! Glad it worked for you. You could certainly use vodka, but the flavor would be different. Still good, but different.
Aaron says
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.
Phil G says
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!!
Brandon Matzek says
How did this work out for you? That must have been a lot of work to prick each blueberry 😉
Reba Singh says
Hi! Can I Keep the gin in refrigerator for 5 days?
Brandon Matzek says
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.