Nikka Coffey Gin Recipe
Recipe information
Make Nikka Coffey Gin in just 20m. Coffey Gin’s complexity is achieved through the perfect balance between 11 selected botanicals and the silky texture of Coffey distillates. Nose: The bright and zesty aroma originating from four kinds of Japanese citruses, Yuzu, Kabosu, Amanatsu and Shequasar. Taste: Traditional Gin botanicals of juniper berries, angelica, coriander seeds, lemon and orange peels. Finish: There is also a touch of apples, followed by pleasantly tangy hints of green Japanese Sansho pepper on the finish.
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Ingredients
Botanicals
Preparation
1. Macerate Botanicals
In a large jar, combine all the botanicals: Yuzu, Kabosu, Amanatsu, Shequasar, juniper berries, angelica root, coriander seeds, lemon peel, orange peel, diced apples, and Sansho pepper.
2. Add Distillate
Pour the Coffey distillate over the botanicals, ensuring they are fully submerged. Seal the jar tightly.
3. Infusion Period
Let the mixture infuse in a cool, dark place for 2 weeks. Shake the jar gently every few days to help the flavors meld.
4. Strain and Bottle
After 2 weeks, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle. Discard the solids.
5. Serve
Your Nikka Coffey Gin is now ready to be enjoyed! Serve it chilled, over ice, or use it in your favorite cocktails.
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