When roses are in full bloom we pick basket-loads and dry the petals to make rosewater, to use in teas and herbal honeys, and we distil them in mixed hydrosols with other seasonal botanicals like elderflower, and of course—cucumber.
Rose and cucumber go so well together—they both have freshness and astringency, and light yet notable fragrances that evoke a summer garden in full swing. Cardamom and orris lend further floral notes to the mix, and lemon brightens and the blend.
Note: This blend is one that benifits from being left to sit for a week or two, to let the flavours fully harmonise.
Rose and cucumber gin blend
(Grams per litre)
Juniper (Macedonian) 12g
Juniper (Himalayan) *optional 2g
Coriander (NZ) 6g
Angelica 2g
Cucumber skin 5g
Cardamom 1g
Dried rose petals 5g
Lemon peel (dried) 2g
Orris root 2g
Total 37g
Place all the gin botanicals into a square of muslin and secure with a small scrap of the same cloth. We trim the excess fabric from the botanical bag (as it tends to absorb and trap some of the neutral spirit) before placing in the column of our still for a vapour infusion. Appliance stills, cask hoods, alquitars and column stills are all good for vapour-infusions, and if you’re using a traditional, simply place the bag of botanicals in your pot along with the neutral spirit.
If you’d like to know how to make your own bespoke gin blends from start-to-finish, our Gin Immersion Course will teach you everything you need to know.
If you’d like the complete gin-making set up, Alembics Gin Kits are a great option.
