How to make your own Hot Cross Bun Gin!
Mar 31, 2023
We absolutely love creating homemade flavoured gins here at Craft Gin Club HQ. Want to know more about flavoured gins? Here’s everything you need to know.
These gin infusions are a great way to use up ingredients and create gin-credible bespoke tipples that taste divine - just give our homemade rhubarb gin recipe a go and you try that delicious pink gin you will know what we mean.
One of the best things about creating homemade flavoured gins is that you can tailor your recipes to suit the season and really capture those key flavours that bring you so much joy at different times of the year.
This season, there is one joyous, iconic food item that sticks out for us as much as, if not more, than chocolate. We are talking about the glorious hot cross bun, especially when served fresh off the baking tray, toasted and smothered in copious amounts of butter.
With this homemade Hot Cross Bun Gin recipe, we have managed to capture all of the spiced perfume and sweet allure of those delectably soft, doughy, dried fruit-jewelled treats in a bottle of gin. It’s perfect for making an Easter cocktail or two…
Hot Cross Bun Gin
This recipe is so easy to do at home, however, you’ll need two weeks to infuse this tasty gin so that it can pick up all those scrumptious hot cross bun flavours.
What do you need to make homemade Hot Cross Bun Gin?
70cl bottle of juniper-forward London Dry Gin
1-litre Kilner jar, sterilised
75g caster sugar
75g sultanas
50g mixed peel - can include orange peel, pink grapefruit peel, lemon peel, and more
Zest of 1 orange (blood orange can be used if you have them)
1 apple, peeled, cored, and chopped
1 cinnamon stick
1 tbsp apricot jam
How do you make Hot Cross Bun Gin?
Pour your gin into your sterilised jar. Add the sugar, sultanas, mixed peel, orange zest, apple chunks, cinnamon stick, and apricot jam. Seal the jar and shake well.
Pop the jar somewhere cool and dark, and leave to infuse, giving the jar a shake each day. After a week, taste a bit of your gin, and adjust the flavourings as needed. Leave to infuse for another week, still returning to shake, until two weeks total has passed.
Try your gin again. If you’re happy with the flavour, strain it through a fine-mesh strainer back into your original bottle, or into any sterilised and sealable bottle or jar.
Serve straight with an ice cube or with ice and ginger ale.
