When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment. It would be easy for most people to see that Aldi are performing incredibly when it comes to their range of exclusive gins, but some people still seem to be wondering why this is the case. How could a supermarket giant be so successful in an industry that is dominated by distilleries who market and sell their own products? There’s something about apricot-flavored drinks that says you’re going to have a fun time every time.

That’s not completely untrue - there is a type of gin called “compound gin” that you can make in your kitchen with a bottle of vodka and whatever botanicals you feel like adding. But for an even easier “cheat’s” take on flavoured gin, try one of our ‘ginfusions’ below. Over the past few years, the gin range that is offered by Aldi has really made a name for itself in the industry, winning highly coveted awards and standing out amongst a crowd that is becoming more and more saturated. The Newest Expansion Alongside Aldi’s Didsbury Tutti Frutti Gin Liqueur, you will be able to find a number of other spirits. These include The Infusionist’s Mystical Unicorn Gin Liqueur, Eden Mill’s Passionfruit, Apricot and Coconut Gin and Greyson’s Rhubarb and Bramble Gin.Aldi’s Didsbury Tutti Frutti Gin Liqueur is just as sweet as you would expect it to be, but it comes with a generous scattering of fruity undertones that really help to balance those sweet flavours. That balance is incredibly important when you are indulging in sweet gins, otherwise their flavours can simply be too overwhelming. So taste the gin at intervals, and once you’re happy with the flavour, filter out all the botanicals using a sieve. If there’s some sediment left in the liquid, use some muslin or a coffee filter to strain it again. How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year.

Beware of leaving it too long and over-infusing the mixture, though - in the same way that a cup of tea with the teabag left in too long can taste horrible, so too can flavoured gin! The truth of the matter is that Aldi’s gins really are as good as they sound, with many of them having won awards at prestigious events.There’s no rule to how much of your chosen botanical to use , although approximately a third fruit to gin is probably about right for most infusions ( roughly 300g produce for 1 litre of gin). Herbs & plants: rosemary, thyme, lavender, mint, elderflowerRemember, the more you use the stronger the flavour. Use around 200-400g of fruit per litre of spirit. To make your homemade flavoured gin, take a sterilised (dry) jar or bottle and simply add your chosen fruit(s), herbs and/or spices to your gin and leave the mixture to infuse. It’s as easy as that! To turn it into a gin liqueur, simply add sugar.

For example, their Greyson’s Seville Orange & Persian Lime Gin took home the “Masters” title at the Spirits Business Gin Awards in 2019, yet it costs a fraction of the price that similar products do. Their Harrison’s Gin has previously taken home a gold medal, whilst their Passionfruit Gin Liqueur has taken home a silver one. The “stone” is actually its seed, or pit, found in the middle and covered by a soft layer of ripe fruit flesh.

More Drinks

The Infusionist Mystical Unicorn Gin Liqueur is charming, as it contains iridescent sparkles that light up any drink as soon as it is hit by sunlight. It also features the charming undertones of candyfloss and marshmallow, yet those sweet flavours are again balanced out by more traditional gin botanicals. The Infusionist Mystical Unicorn Gin Liqueur The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month. Herbs and spices like vanilla, thyme, lavender, mint, cardamom or chilli may only need a few hours steeping in the gin, whereas fruits, strongly flavoured vegetables and berries will probably be best left for a week or two, maybe even up to a month.