The artist’s paint before we turn this bottle of gin into a masterpiece.
I'm a firm believer in bringing the best parts of travel home with you. This is an incredible infused gin recipe I got from a bartender at Juniper Bar on my most recent trip to New Delhi, India, plus the Silk Road Sour I make with it. Here's how to recreate their magic in your kitchen.
Juniper Bar's Spice-Infused Gin
Take a bottle of Tanqueray gin (because life's too short for bottom-shelf liquor), and add:
Zest from 1 orange (that's just the orange part, not the white bitter bits)
1 vanilla pod, split down the middle like it owes you money
5-6 cardamom pods, cracked open
A pinch of cumin (yes, cumin in gin—trust the process)
10g fresh ginger, grated
Remove 1 shot of gin from the bottle to make room for the other ingredients—what you do with it is your business.
Let this beautiful mess infuse for 5 hours, then strain and put the gin back in the bottle.
More of a visual learner? Take a look at my video:
Silk Road Sour Cocktail
Because apparently I'm not content with just having great gin—I need a cocktail that tells a story too.
What you'll need:
2 oz of that gorgeous infused gin you just made
¾ oz fresh lemon juice (none of that bottled nonsense)
½ oz cinnamon-clove syrup*
3 slices fresh pear
1 egg white (optional, but it makes things silky smooth)
2 dashes Angostura bitters
Ground cardamom for garnish
Quick syrup lesson: Combine 1 cup water, 1 cup sugar, 3 cinnamon sticks, and 5 whole cloves. Simmer for 10 minutes, strain. Done.
How to make it:
Muddle those pear slices gently
Add everything except the bitters, cardamom, and ice
Dry shake for 15 seconds (that's shaking without ice, for the uninitiated)
Add ice, shake for another 15 seconds
Double strain into a coupe glass
Top with a few dashes of Angostura bitters
Dust with cardamom
It's complex, it's delicious, and it'll make you feel like you're back in that Delhi bar watching the chaos of the city from a very civilized distance.
Now if you'll excuse me, I have some "recipe testing" to do. For science, obviously.
Cheers to bringing the world home, one questionable decision at a time.
This photo kind of suggests that we worship this drink—and honestly, we kinda do.
Infused Gin Questions I Actually Get Asked
How long does infused gin keep?
Once it’s strained, infused gin tastes its best for about three to six months, and it can last up to a year. The trick is getting every bit of zest and spice out (a coffee filter or fine mesh strainer works great), because anything left in the bottle keeps breaking down and changes the flavor.
Can I use a different gin than Tanqueray?
Yes. Any London dry gin works, like Beefeater or Bombay Sapphire. Their clean juniper base lets the spices do the talking. I’d skip gins with a strong signature flavor, like Hendrick’s, because the cucumber and rose end up fighting with the cardamom and cumin. You don’t need a top-shelf bottle, just a mid-range gin you’d happily drink on its own.
Do I need the egg white?
No. The egg white just makes the drink frothy and silky, so don’t overthink it. If you’d rather skip raw egg, an egg white alternative works too. (As an Amazon Associate, I earn from qualifying purchases.)
What do I do with the strained spices?
Get them out after the 5 hours. If they sit in the bottle too long, the gin turns bitter and harsh. You don’t have to throw them away, though. Simmer them with equal parts sugar and water for 5 to 10 minutes for a spiced simple syrup (it’s great in the Silk Road Sour), toss the cardamom and vanilla into a slow-cooked roast, or let them sit in a jar of honey or maple syrup for a week to make a spiced glaze.
