How to Make Bay Leaf Gin
Before, I didn’t believe in bay leaves. Although I felt contractually obligated to add them to all stews, soups and (most) rice dishes, it wasn’t until I did this very important journalistic investigation that I began to truly appreciate and appreciate them. When I saw the bay leaf martini on the cocktail menu at Barr – you know, this place with caviar waffles – I knew I needed it and knew I was going to make bay leaf gin at home.
Bayleaf gin has proven to be very easy to make if you have a sous-vide setting. You just want fresh bay leaves (I’ve found they give the purest and freshest flavor), London dry gin, and an airtight glass jar. If you don’t have an immersion circulator, you can just leave the whole thing at room temperature for a couple of weeks, but the sous-vide system really speeds up the process. Bay leaves impart an invigorating hue to camphor and eucalyptus without darkening the juniper, creating an invigorating spirit that is the perfect base for an unexpected martini. To make it you will need:
- 6 ounces of London dry gin
- 2 large or 3 small fresh bay leaves
Set the sous-vide circulation pump to 180 ℉ and let the water heat up. In the meantime, add both ingredients to the mason’s jar (or other sealable glass jar) and close it tightly. Add the jar to the tub and let it hang for 20 minutes. After 20 minutes, remove the leaves, let the gin cool to room temperature, then place it in the refrigerator or freezer to cool completely. Use like any other gin.