I am a huge fan of a proper gin. If you don't know where to start with gin, try Bombay Sapphire as a reference.

Decided to get back into the game, recipe and testimonials follow.

I don't feel like photos are necessary for this post because the process begins with bottles of clear liquid, followed by bottles of dark liquid, concluded with bottles of clear liquid. What can be gained from these photos?

My latest gin recipe, per liter:

• 15g crushed juniper
• 5g crushed coriander
• 1/4 lemon peel
• 1/2 lime peel

Less precise measurements:

• pinches star anise, nutmeg, cloves, black pepper, thyme

Citrus was removed after 1 day of maceration and the rest was chucked into a pot still and processed. Nearly got the exact same output as input after dilution.

Initial feedback on the recipe:

• The waifu, sipping it "neat"

The juniper is way too strong! And the coriander is way too strong too, this tastes like a curry!

• My drinker buddy, sipping it "neat" and as a cocktail:

This is the best I've ever had. I didn't even realize how much I had until I woke up the next day still buzzed to heck. It's way better than vodka.

• My "new to drinking" friend, who had it as a cocktail:

Out of all the drinks I sampled, this was my favorite. The spices and smells and flavors really impressed me, and it was very smooth and drinkable overall. I would want to try drinking this again.

• A third friend:

I mixed your bottle with diet coke at a 3:1 ratio. I started at 10pm and before I knew it, it was dawn and the bottle was empty. I'm surprised how much I enjoyed gin.

For gin recipe v2, what I think would benefit it would be -- stronger citrus presence and possibly more of the side spices -- BUT I don't think reducing the juniper or coriander would be very beneficial.

The base liquor for the gin was a twice-distilled (stripping, then spirit) "vodka" made from bran and sugar. The bran is somewhat noticeable in the twice-distilled stage before the spices are added and the liquid is redistilled, but not noticeable at all in the gin. In part, I think gin could skyrocket in popularity historically because it could cover "off tastes" in less distilled "neutrals".

In science, we know it's wrong to play with two variables at once, but I can't help to suspect that a proper neutral produced by a reflux still would produce a better base for future gins... that's foreshadowing for posts to come about my life in minecraft..