How do you make Fennel Gin? | National Dish Recipe | Gin Infusion

We like infusing our own Gin and have a growing number of flavours. Fennel Gin is a bit of a surprise – I wasn’t sure how it would turn out – it’s real good, it’s vegan and is a subtle version of Sambuca.

Unlike fruit based Gin infusions, which you would leave for 3 months, fennel needs to be rather quick, cause it goes brown…fear not, we made a recipe, so you’ll be fine.

Our Plum Gin – which is a thing to behold, was created in a very large Kilner Jar, I’ve moved down to 1 litre jars – I can then make more than one at the same time.

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How do you make Fennel Gin | National Dish Recipe

Might not seem like an obvious ingredient to infuse, but aniseed is incredibly popular in booze and if you're going for it, use a fab vegetable like Fennel and the result is fab. Remember, when infusing, sterilisation of EVERYTHING is EVERYTHING.

Course

Cocktail, Drinks

Cuisine

British

Prep Time

20 Mins

Passive Time

1 Month

Servings

Litre

Ingredients

• 1 Litre gin use a pretty good one, not a designer brand though. We went for Tesco own.
• 3 Large bulbs fennel slice it up in biggish chunks
• 5 Tbls caster sugar
• 1 Litre kilner jar clean as...
• 1 clean jam strainer you could use your grandma's tights, just avoid the gusset

Course Cocktail, Drinks Cuisine British Prep Time 20 Mins Passive Time 1 Month Servings Litre Ingredients 1 Litre gin use a pretty good one, not a designer brand though. We went for Tesco own. 3 Large bulbs fennel slice it up in biggish chunks 5 Tbls caster sugar 1 Litre kilner jar clean as... 1 clean jam strainer you could use your grandma's tights, just avoid the gusset

Instructions

1. First is the sterilisation - you can get a clean bowl and put the kettle on. Wash the kilner jar including the lid, rinse it and place in the bowl standing up. Then pour boiling hot water into it, over filling (be fucking careful) and push it over - cover everything in boiling water - leave it for 10 mins.

   
2. In the meantime get the other ingredients ready.

   
3. Remove the jar and let it cool - don't touch the inside, the rim or the inside of the lid. Then put in the fennel and sugar and all the gin.
4. Screw the lid on and leave in a cool dark place, like a cupboard. Shake it every day for the first few days and then leave for a month. During this time the fennel will start to go brown, but that's ok as long as you don't let it turn gross. At one month it should be ready.

   
5. Strain into a sterile jug through a jam strainer (sieve isn't good enough) and then transfer to a sterile bottle through a sterile funnel. Done and ready to drink.
6. If anyone comes up with a good cocktail recipe using it, let me know on social media or post below.