Orange and rosemary infused gin
Infuse gin at home in minutes with Yohann's fast-infusion method
Cocktail scientist Dave Arnold changed the game when he pioneered his rapid infusion technique to make all manner of flavour-infused spirits.
Yohann Thuillier, bar manager at The Greenbank, shares his recipe for orange and rosemary infused gin
www.greenbank-hotel.co.uk
Makes 1 bottle
- Cream whipper
- Jug
- Fine mesh strainer or muslin cloth
- Nitrous oxide cartridges 2
- Oranges 3 large, zested (avoid the pith as it will make the gin bitter)
- Fresh rosemary 50g
- Dry gin 70cl
- Place the orange zest and rosemary into the tin of the whipper, then pour in the gin.
- Screw the lid on and add the first cartridge of nitrous oxide.
- Shake well and wait for 20 minutes.
- Remove the first cartridge and add the second one (keeping the lid on).
- Let it rest for another 20 minutes.
- Remove the second cartridge and vent the whipper by depressing the lever. Cover the nozzle with the jug as it may spit some liquid out.
- Remove the lid. You should see the liquid bubbling, which means that the extraction is taking place.
- Once the liquid stops bubbling, strain the liquid into the jug. For an even clearer result, strain through a muslin cloth.
- Allow the infusion to rest for 10 minutes, then rebottle or use. It can be kept in the fridge for up to one week.
You will need
- Cream whipper
- Jug
- Fine mesh strainer or muslin cloth
- Nitrous oxide cartridges 2
- Oranges 3 large, zested (avoid the pith as it will make the gin bitter)
- Fresh rosemary 50g
- Dry gin 70cl
Method
- Place the orange zest and rosemary into the tin of the whipper, then pour in the gin.
- Screw the lid on and add the first cartridge of nitrous oxide.
- Shake well and wait for 20 minutes.
- Remove the first cartridge and add the second one (keeping the lid on).
- Let it rest for another 20 minutes.
- Remove the second cartridge and vent the whipper by depressing the lever. Cover the nozzle with the jug as it may spit some liquid out.
- Remove the lid. You should see the liquid bubbling, which means that the extraction is taking place.
- Once the liquid stops bubbling, strain the liquid into the jug. For an even clearer result, strain through a muslin cloth.
- Allow the infusion to rest for 10 minutes, then rebottle or use. It can be kept in the fridge for up to one week.
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