So I snooped around the topic on infusing vodkas in the hopes of finding something I'd like to have on hand. I wrote down a few ideas (ginger and lemon grass from our garden? rosemary?) but whenever I tried to figure out what the hell I'd do with them, I drew a blank. There's a reason that I don't have flavored vodkas on hand: I never use them. (I also find their names idiotic, but that's another topic.)
So I asked Janet what I should do, and she told me a penny-pinching tale from her past in which she sought to transform some cheap vodka and juniper berries into gin. And, well, that clinched it.
I'm gonna make me some gin. I have no idea how, but that's where y'all come in. From a quick perusal, I think I'm looking at small quantities of a couple dozen ingredients. Here's the most useful list I've found so far, from cocktail.com, on the subject:
Gin derives its main characteristic flavor from juniper berries. In addition to juniper berries, other botanicals may be used, including angelica root, anise, coriander, caraway seeds, lime, lemon and orange peel, licorice, calmus, cardamom, cassia bark, orris root, and bitter almonds
Right now, I've got the items in bold on hand and feel that I can probably get started without angelica, calmus, orris, and bitter almonds, right? So the question is the initial recipe: I obviously want an assertive juniper flavor and far more subtle nuances of the rest, but I've few ideas about how those nuances would best transfer to the vodka in terms of time and proportions. And, of course, what's missing from that list?
One last thing. I keep Tanqueray on hand for martinis and Plymouth on hand for mixing, and when I can I grab a bottle of Hendricks. It might be interesting to try to match one of those, but, frankly, if I can produce something that doesn't taste like swill I'll consider this a raving success.
Of course, if I can convince a few other people to try this out, I'll feel a little less insane. Any takers?