Antidote Black Gin Recipe

Prepare spirit and equipment

Sanitize a large glass jar (2 L) or a non-reactive stainless steel container. Pour 1.0 L of neutral grain spirit (or high-proof vodka) into the jar. Ensure jar has an airtight lid.

Measure the total botanical dose (about 80 g). Keep botanicals in separate small bowls by section so you can add them in stages during maceration and distillation/infusion.

Lightly crush the juniper berries and coriander seeds with a mortar and pestle to release oils; do not pulverize. Add crushed juniper (35 g), coriander (18 g), angelica root (8 g) and orris root (3 g) to the jar with the spirit.

Seal jar and macerate at room temperature for 12–24 hours. Gently invert the jar once every 6 hours to ensure even extraction. This step builds the classic gin backbone and extracts the heavier, earthier components.

After the initial 12–24 hour maceration, add the dried lemon peel (6 g), dried orange peel (6 g), cassia/cinnamon (2 g) and licorice root (3 g) to the macerating spirit. Reseal and macerate an additional 12 hours, gently inverting twice during this time.

This staged addition preserves bright citrus top notes while allowing the woody spices to integrate without overpowering the juniper.

Prepare the dark elements shortly before final filtration. Lightly crush black cardamom pods (1.2 g) and measure the black tea (4 g), roasted beet chips (6 g) and hibiscus (1.5 g if using).

Add the black cardamom, black tea and roasted beet chips to the macerated spirit and allow to steep for 2–6 hours depending on desired intensity. Check hourly; the tea and beet impart tannic/earthy notes and some color modulation — avoid over-steeping to prevent bitterness.

Add activated charcoal (0.5 g) suspended in 10 ml water or a little spirit, swirl briefly, and leave for 30–60 minutes to pull down any unwanted bright pigments and to introduce the signature deep hue. Note: activated charcoal will remove some flavor and color; use sparingly and taste as you go.

Once maceration is complete (total ~18–36 hours depending on choices above), strain the spirit through a fine mesh strainer to remove large solids, then through cheesecloth or a coffee filter to clarify.

If you used activated charcoal and need additional clarification, filter through a fresh coffee filter or fining agent as desired. Collect filtrate in a clean container.

Proof down the distilled/macerated spirit to drinking strength (typically 40–45% ABV) by slowly adding 300 ml chilled distilled water while measuring with a hydrometer or by calculation. Stir gently and allow to rest for 24 hours in the sealed container to marry flavors.

Taste and adjust mouthfeel and balance: add vegetable glycerin (4 ml) for roundness if needed and up to 6 ml sugar syrup 1:1 very sparingly if you want a touch of sweetness. If the color seems too red from beet/hibiscus, a very small additional pinch of activated charcoal (not more than 0.1–0.2 g) can be stirred, rested 30 minutes, and re-filtered — proceed cautiously.

Chill a small sample over ice and taste for final adjustments. If the gin is too pungent, rest for another 24–72 hours; botanical integration will mellow.

Bottle the finished Antidote Black gin in sanitized bottles, leaving a little headspace. Label with bottling date and ABV estimate.