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.
Servings Prep Time
1Litre 20Mins
Passive Time
1Month
Servings Prep Time
1Litre 20Mins
Passive Time
1Month
Ingredients
  • 1Litre ginuse a pretty good one, not a designer brand though. We went for Tesco own.
  • 3Large bulbs fennelslice it up in biggish chunks
  • 5Tbls caster sugar
  • 1Litre kilner jarclean as…
  • 1clean jam straineryou 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.