Usually, we infuse vodka, rum, or tequila, but we rarely infuse gin because it already has a lot of flavor. However, sometimes even gin could use a little flavor tweak.
This easy infusion of apples and pears was inspired by a cocktail called the Early Autumn, which was created by Adam Schuman of Fatty Crab in New York City. For this version, I stuck with Bombay Sapphire and added a fresh pear to compliment the dried pear. It is a brilliant idea for an infusion that adds a touch of fall flavors to a great gin and can be used to put a spin on many other gin cocktails.
Remember to leave at least a week for infusion.
- Cut the pear and apples into slices.
- Place all pears and apples in the bottom of a clean mason jar or similar jar with a tight sealing lid.
- Pour the gin over the fruit and shake a few times.
- Seal the lid tight and store the jar in a cool, dark place for about 1 week.
- Test the flavor of the infusion daily.
- Once the flavor is to taste, strain the fruits from the gin.
- Wash the jar and return the flavored gin to it.
- Store as you do other liquors.