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. In April 2010, 80 people died from multiple organ dysfunction syndrome after drinking waragi adulterated with a high amount of methanol over a three-week period in Kabale District. [8] [9] [10] Many of the deaths were blamed on the reluctance of people to openly admit their relatives had been drinking it, allowing the abuse of the substance to continue. [9] [10] When revelations came about houses were searched, with around 120 jerrycans uncovered. [10] Speaking of the new gin launch, Johnny Neill, founder of Whitley Neill Gin, says: “Launching just in time for the Spring and Summer seasons, our two new distinctive flavours, Apple & Red Berries and Banana & Guava exemplify our commitment to creating the best tasting gins and innovative blends. Enjoying Spritzes has become a popular trend, and Whitley Neill’s high quality, flavoured gins lend themselves perfectly to this serve. Whether it’s to enjoy when entertaining at BBQs, social get togethers, staycations or as an aperitif at home, the new innovative editions will bring a bit of sunshine to gin lovers across the UK.” Gin YVY Mar has a wonderful mix of spice and citrus tones, which come from botanicals unique to Brazil. That fabulous flavour profile works so well with the smooth, sweet banana elements in this recipe. Pour the vermouth into a large jar and add the dried bananas. Cover and leave to soak for 12 hours.

The key to the best-tasting DIY flavoured gin is using quality, fresh (and ideally, seasonal) produce. These purple bananas are not used to make alcohol. He claims that their flesh is also pink. Photo Credit: AuthorTo simply enjoy this decadent home comfort, simply top 50ml gin with ginger ale and garnish with a fresh orange wedge. Our distillers have captured all that’s delicious about banana bread and bottled it to create this triple banana, sweet gin. Just remember that strong flavours like citrus peel, chilli and fresh or dried herbs tend to be quite powerful in small amounts! Honestly, we would definitely not use most of the beautiful craft gins we know or send to our Craft Gin Club members for this process, as the added ingredients will hide (and spoil) the distilleries’ delicate flavours.

We like to use discarded chopping board fruit which would otherwise go to waste to make dehydrated fruit garnishes as well as infusions. The M&S Clementine Gin Snow Globe (complete with gold sparkly ‘snow flakes’) went bonkers when it hit the shelves in the run-up to Christmas - and introduced us to a delicious flavoured gin liqueur we might not have tried before.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. According to Bananaman, after Brazil, Uganda is the highest banana-producing nation in the world! Bananas here are mostly eaten green. Yes, you read that right. It is referred to as Matoke (mah-toke-ay), and when you cut it up and fry it, it tastes exactly like french fries, but without the heaviness in the stomach that potatoes give you. They also boil them and mash them just like mashed potatoes, plus they cook them on a grill for yet another different flavor.