Bombay Dry Gin Recipe

Ensure you are operating legally in your jurisdiction. Use a high-proof neutral grain spirit (95% ABV) as the clean base for gin. Measure and have filtered water ready for dilution and later cutting to bottling strength.

Prepare botanicals

Lightly crush the juniper berries in a mortar and pestle to release oils but not pulverize. Lightly crack the coriander seeds and cardamom pods. Chop angelica and orris root if in large pieces. Cut bitter orange peel into small strips. If using fresh lemongrass, bruise and chop into 1" pieces.

Combine with spirit

Place all botanicals (juniper, coriander, angelica, orris, cassia, cardamom, licorice, lemongrass, bitter orange peel, oregano/cubeb) into a non-reactive glass or stainless steel container. Add the 1.0 liter of 95% ABV neutral spirit, ensuring botanicals are fully submerged. Seal the container.

Macerate

Leave to macerate for 18–24 hours at room temperature for a classic Bombay-style profile. Swirl gently a few times during maceration. Shorter maceration (8–12 hours) will give a brighter, fresher citrus and juniper; longer (24–36 hours) will extract heavier earth and spice notes.

Transfer the macerated spirit and botanicals to a pot still or a small reflux/alembic still. If using a juniper basket (vapor infusion) you can distill un-macerated spirit through the basket containing the same botanicals for a lighter, more delicate extraction—adjust method to preference.

Heat slowly and make cuts

Heat the still slowly. Discard heads (first 50–150 ml per liter of 95% spirit will vary; adjust by smell—heads smell solvent-like) into a safe container for reprocessing. Collect the heart (the desirable portion) at around 65–75% ABV depending on still and taste; this will be the core gin spirit. Stop collecting the heart when the spirit starts to smell and taste vegetal or harsh (the beginning of tails). Save tails for redistillation or blending.

Typical yield: from 1 L @95% with botanicals you may collect ~600–700 ml of heart at ~70% ABV depending on cuts. Record volumes and ABV for accurate dilution later.

Optional blending

If desired, blend hearts from multiple runs or add up to 100 ml neutral spirit to adjust flavor balance if too intense. Use reserved heads/tails only after redistillation.

Dilute to bottling strength

Calculate dilution using measured heart ABV and target bottling ABV (commonly 40–43% ABV for Bombay-style dry gin). Slowly add filtered water (chilled is best) to the collected heart while stirring gently. Example: if you have 700 ml at 70% and want 40% final, add approximately 525 ml water (calculated by simple alcohol dilution math). Add water gradually and rest 24–48 hours, then check final ABV and taste; adjust with small additions if needed.

Rest and filter

Let the diluted gin rest for 24–72 hours to allow flavors to integrate and any haze to clear. If necessary, cold-filter or fine-filter to remove particulate matter.

Bottle and label

Bottle in sterilized glass bottles. Seal and label with batch date, bottling ABV, and batch notes (botanical weights, maceration time, still cuts). Store upright in a cool, dark place.