At Festive times of the year, or any time really....
All you need (8 serves):
- 3 Cinnamon sticks
- 4 Whole cloves
- 2 Star Anise
- 2 Cardamom pods, crushed
- 1 Tsp black peppercorns
- 200ml Pennant Xmas Gin
- 100-200ml Vermouth
- 100-200ml Campari
- Orange slices and fresh bay leaves to serve
Put the cinnamon, cloves, star anise, cardamom, and peppercorns in a dry frying pan and toast for about 5 minutes or until the spices are just fragrant.
Pour all the toasted spices into a medium jar, pour over the Pennant Xmas gin, seal, and chill for 48 hours to infuse.
Strain the spice infused gin through a fine mesh sieve into a serving jug, then fill your glasses with ice.
To mix the cocktail, combine 25ml each of Pennant infused gin, vermouth, and Campari in the glass, then garnish with orange slices and bay leaf.
Hot tip – any leftover infused gin can keep up to 2 months in a sealed jar, stored in a cool, dry place.