Blueberry Infused Gin
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.
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.