Baron Giles' Waters (Compound Gin)
Time: Modern
Recipe By: Master Drake (Craig Jones)
Redaction Date: circa 2010
Recipe By: Master Drake (Craig Jones)
Redaction Date: circa 2010
Original Concept:
In C Anne Wilson's Water of Life A History of Wine-distilling and Spirits 500 BC to AD 2000, she mentions early Dutch Genevers and that they were often compounded. 1
The earliest known written reference to Genever appears in the 13th century encyclopaedic work Der Naturen Bloeme with the earliest printed recipe for Genever dating from 16th century work Een Constelijck Distileerboec( Antwerp). 2
Baron Giles Leabrook is a hoopy dude and a bit of an inspiration for me at times. And as a payback for all the help and advice he's given me over the years, I'd thought I'd make him a special treat. Giles is a gin man so I'd thought I'm make him a nice macerated gin. The original contained a little Bilberry and Elderberry - added nothing to the flavor, but turned it pink.
And the advantages of Compound Gins is that being macerated, there is no distillation and thus is completely legal to make here in Australia. Disadvantages is they aren't clear and don't quite taste a clear and fresh as normal gins
In C Anne Wilson's Water of Life A History of Wine-distilling and Spirits 500 BC to AD 2000, she mentions early Dutch Genevers and that they were often compounded. 1
The earliest known written reference to Genever appears in the 13th century encyclopaedic work Der Naturen Bloeme with the earliest printed recipe for Genever dating from 16th century work Een Constelijck Distileerboec( Antwerp). 2
Baron Giles Leabrook is a hoopy dude and a bit of an inspiration for me at times. And as a payback for all the help and advice he's given me over the years, I'd thought I'd make him a special treat. Giles is a gin man so I'd thought I'm make him a nice macerated gin. The original contained a little Bilberry and Elderberry - added nothing to the flavor, but turned it pink.
And the advantages of Compound Gins is that being macerated, there is no distillation and thus is completely legal to make here in Australia. Disadvantages is they aren't clear and don't quite taste a clear and fresh as normal gins
Ingredients:
900ml Neutral Spirit (around 40-50%), if using a rectified spirit, water down with distilled water,
40g Juniper Berries,
20g Coriander Seed,
10g Allspice,
10g Cassia Bark,
8g Grains of Paradise,
5g Cardamon Seeds,
5g Long Pepper,
4g Mace Blades,
4g Anise Seed,
3g German Chamomile Flowers,
3g Fennel Seed,
3g Fresh Lime Leaf,
2g Dried Linden Flowers,
1g Fresh Parsley Flowers,
5g of Malic Acid for stabilization. (can be omitted if desired)
900ml Neutral Spirit (around 40-50%), if using a rectified spirit, water down with distilled water,
40g Juniper Berries,
20g Coriander Seed,
10g Allspice,
10g Cassia Bark,
8g Grains of Paradise,
5g Cardamon Seeds,
5g Long Pepper,
4g Mace Blades,
4g Anise Seed,
3g German Chamomile Flowers,
3g Fennel Seed,
3g Fresh Lime Leaf,
2g Dried Linden Flowers,
1g Fresh Parsley Flowers,
5g of Malic Acid for stabilization. (can be omitted if desired)
Method:
Add Ingredients, whole or very delicately crushed or whole (nothing powdered). to the spirit and water... Leave in a large glass jar (not plastic) for a few weeks in a warm, dark space. Strain off the spices through fine muslin, then through filter paper, and bottle.
Add Ingredients, whole or very delicately crushed or whole (nothing powdered). to the spirit and water... Leave in a large glass jar (not plastic) for a few weeks in a warm, dark space. Strain off the spices through fine muslin, then through filter paper, and bottle.
Bibliography / Citations:
1 - C Anne Wilson, 2006, Water of Life, A History of Wine-distilling and Spirits 500 BC to AD 2000, ed. 1, Prospect Books
2 - https://en.wikipedia.org/wiki/Gin#History
1 - C Anne Wilson, 2006, Water of Life, A History of Wine-distilling and Spirits 500 BC to AD 2000, ed. 1, Prospect Books
2 - https://en.wikipedia.org/wiki/Gin#History
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