Raspberry Lemongrass Gin

Raspberry Lemongrass Gin

Infusions are easy, of course. All it takes is to put some stuff into a bottle of booze and let it sit for a bit. Depending on how strong you want the flavor, you can let it sit for a day or weeks, and you can strain out the infusing agents or leave them there. It really is kind of up to you. People do get a bit infusion crazy, however, sometimes thinking that bubblegum-bacon vodka would be great (no, really?) or mistakenly thinking that any plant in the garden would be a great infusing agent rather than considering that, you know, some plants are highly poisonous. Foxglove bourbon? Definitely not.

If you can grow your own lemongrass — which is often found for sale in many garden centers — do it. There is really nothing like snapping off a stalk of fresh lemongrass, which has a clean grassy tartness that is somewhat lost by the time it gets to the grocery store. However, pick some up at the supermarket (it’s often found in the produce section with the “ethnic” fruits and vegetables), along with fresh raspberries, and give this summery infusion a whirl.

Raspberry Lemongrass Gin

1 cup clean fresh raspberries

2 stalks of fresh lemongrass, each about 6 or 7 inches in length

1 bottle of gin (make it a good one — we like Catoctin Creek Organic Watershed Gin)

Put all ingredients into a mason jar together (you may be able to use the gin bottle itself if it is not a completely full bottle) and set aside for a day, shaking the bottle occasionally. You can strain off the lemongrass and raspberries or leave them in the bottle. While it should be fine to store at room temperature, you may want to play it safe and just refrigerate for up to a few weeks. Enjoy.

Cocktail recipe: Midsummer Night’s Beer Punch

Published on June 27, 2014 at 10:53 am  Comments (1)  

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  1. […] 1 cup chilled gin infused with raspberries and lemongrass (recipe here) […]

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