Lime Juice — Again, freshly squeezed juice! The lime adds a subtle sour contrast with the sweet mango flavor. The different combinations and concentrations of these aromatic botanicals in the distillation process cause the variations in taste among different gin brands. 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. 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 craft the finished spirit they use two key methods, a five-day singular infusion process for the tropical fruits and a more traditional distillation process for the other botanical ingredients.

We’ll be using white sugar, and whether that’s caster or granulated, it doesn’t matter. I’m going to give you a fairly wide range in the amount of sugar for this mango vodka. We’ll start with the lower amount (200g/1 cup), and we’ll add more halfway through, if you want it sweeter. Over the years, I’ve made many, many alcoholic infusions, using vodka or gin as the base. If you’ve been following me a while, you’ll know this, of course. A handful of them have generated many social media posts from my readers and YouTube viewers, which means they must be good! 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. Juicer: invest in an electronic juicer or buy an affordable hand-held to easily juice fresh citrus like lemons and limes. The Botanist: is produced by Bruichladdich Distillery on the Isle of Islay in Scotland. The famous Islay Scotch Distillery produces an aromatic gin whose ingredients are sourced locally.

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Adjust the sweetness. Got a sweet tooth? Use less lemon juice and add half a chopped banana to the muddle for a natural sweet boost. If you prefer this mix less sugary, add a dash of bitters to tone down the sweetness. So, without further ado, let’s take a closer look at Manly Spirits Co. ‘The Beaches’ Gin. How is it made? What does it taste like? How do you serve it? We’re revealing all below… How is Manly Spirits Co. ‘The Beaches’ Gin made?

This is especially true for our homemade mango liqueur because mango has a fairly subtle flavour. That means it won’t have the character to drown out any roughness in a cheap vodka. As with all my drink infusions, I advise you to get a fairly good quality vodka, the sort you’d be happy with to drink on its own. So that’s why I like dropping a dried chilli or two when making it. I think the smoky heat that chipotles give are a perfect complement, as is the fruity-raisin flavour of the ancho. All homemade liqueurs make great gifts, whatever the occasion. See the difference in colour? The layers of muslin will affect that. The VodkaThis homemade Mango Collins recipe features premium gin, mango puree, lemon juice, lemon bitters, soda water, lemon slice and dried mango garnish. The cask aging process also adds a fourth level of flavour to Durham Gin’s unique combination of botanicals. Each year we create a unique blend of cask-aged, this year’s edition sees our signature Durham Gin rested in casks for over 18 months with the 3 casks having produced just over 1000 bottles. This is one of the longest cask ageing processes used anywhere in the world. Malfy Gin: is an Italian brand inspired by the scenic Amalfi Coast. Malfy produces a classic dry gin as well as flavoured bottles featuring lemon, grapefruit and blood orange. However, to ensure that your mango liqueur doesn’t freeze, the final alcohol level has to be above 30% abv (60 proof). So start with a high strength vodka, like 40% or even 37% will do.

I love it as it is, ice cold. It’s so subtle in its aroma and flavour that I find this the best way. So for this reason, I place mine in the freezer. Durham Cask Aged Gin embraces the art of cask aging, a technique most commonly used in the production of whisky, to create a richness of colour not usually associated with gin.

Rimmer: Bloody Mary and Caesar lovers should outfit their bar with a handy rimmer for salting and sugaring glassware. If you find the drink too tart, feel free to swap out soda water for tonic to sweeten it up. Or simply add more mango juice. 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. 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). Ice Cube Kit:we suggest purchasing a selection of ice cube trays. Silicone styles are our favourite as they’re easy to clean and are available in various shapes and sizes.