Debbie and I love infusing spirits. It adds another layer of flavor to our cocktail recipes. Plus it’s tasty fun!
Start off with a decent gin. Don’t get the cheapest one you can find, but you certainly don’t have to splurge on something really expensive. We have tasted some really great gin’s lately and we prefer a craft or small distillery gin to the cheaper big names, but the choice is yours.
Tea is a natural choice to infuse gin with. Gin already has floral notes of juniper and spice, so it pairs perfectly with the tea and vanilla. We used a rooibos tea but you could use a number of teas. Earl Grey, Orange Pekoe, Black Tea or any combination or blend will work as well.
You could also leave out the vanilla bean, but we love the hints of vanilla our tea infused gin has now. Intensify the vanilla flavor with a vanilla flavored tea blend if you like too.
You will need about 4 tablespoons of rooibos tea for 750 mls of gin. I think I might use less if infusing with an Earl Grey tea or something a little stronger. Then scrape out a vanilla bean and add it to the gin along with the scraped vanilla pod.
The smell of fresh vanilla beans is exquisite. Breath that right in! Enjoy it.
Let your tea infused gin sit for at least a week before using it. When you are ready, strain it and pour it back into the bottle for storing.
We have a really delicious cocktail to share with you using our tea infused gin so make sure you get your own bottle started!
Vanilla & Tea Infused Gin
- 750 mls gin (1 bottle)
- 1 vanilla bean
- 4 tbsp rooibos tea
- Add the tea to the gin. Cut the vanilla bean in half and scrape out the seeds with a knife. Add the seeds and the scraped pod to the gin.
- Let it sit for at one week and then strain the gin. You can leave the vanilla bean in the strained gin, but discard the tea.
- Use it in tea flavored cocktails.