Recipe: Blueberry-infused gin

Published: Wednesday, Jun. 20, 2012 - 12:00 am | Page 2D
Last Modified: Wednesday, Jun. 20, 2012 - 5:28 pm

Blueberry-infused gin

Makes approximately 750 ml

This recipe is via the blog Kitchen Konfidence courtesy Josh Sullivan of Post Prohibition (, a Baltimore-based movement that celebrates the craft of the cocktail.


3 cups organic blueberries

One 750 ml bottle Plymouth Gin or other gin


Give blueberries a good rinse, then add to a large pot (no need to dry them). Warm blueberries over medium heat, stirring often. Cook blueberries until they release a decent amount of liquid (ideally more liquid than solids). Remove from heat and let cool to room temperature.

Add blueberries with juices to a large, airtight jar. Pour in entire bottle of gin. Seal the lid and store in a cool, dark spot for 5 days. Give the jar a good shake at least once a day.

After 5 days, strain infused gin through a fine mesh basket strainer into a clean bottle or container. The more solid bits you strain out, the longer the gin will last. Store in the refrigerator.

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