Woowee-wowzer, it’s flipped a switch, and the summer heat is on. Somewhere between April and now, I’ve meant to share this recipe. Where has the time gone?
To the dogs. I kid you not. Not trying to gross you out but while photographing this lovely concoction, I’d walk a few steps and sniff, few steps more and mutter what the HE** stinks? Fear ran over me. I infused this gin back in late April and thought Dear God, please don’t let this be. Lucky or rather not, it wasn’t the gin but something I must have stepped in. Gagging, and now barefoot, fueled by ginspiration and honesty, I disclose my first encounter of yes- dog shit.
But let’s get back to reality shall I. Gin has played a significant part in my life in less stinky situations. Let’s say the only time I see fit to have a Gin & Tonic has been on long bumpy flights. I guess I am a lightweight, but one will take the edge off, I shit you not.
But honestly folks, it has occurred to me during this gin nation revival. And yes, there is a resurgence of gin. It’s everywhere, I promise. It’s time to stop infusing vodka, and go deeper into what an inspirational infusion could be. It’s gin, are you following me?
Okay, the first step to infusing gin is to have good quality gin. You see who I mean, do I need to spell it out to you? Because here in the Midwest, we like only the best. Builder’s Botanical Gin, a KC original baby. Yes, I know you are getting restless, and a bit jealous, aren’t you? It’s delicious and making the words flow. I know you think I am going overboard, maybe a bit like Matt Bellassai, Whine About It. I cannot go to that level. He is far better than I, and I would most def be down to sharing this Porch Sipper with Matt and make a trip down memory lane and sidestep all the shitty moments (or not).
So we have a good gin and a bit of Matt attitude in the mix. You are probably wondering if I am one drink still in. Why, yes, I am. I still have to make it home and post-op these photos for ya’ll.
Serious, sass aside. Gin can be your friend; gin can be your best friend when infused with strawberries. It’s a no brainer, 1-2 week commitment to shake, flip then strain, refrigerate.
Just get a bottle of the good stuff (psst. here is the name again) freebie high-fives to Restless Spirits. And a quart of clean, organic strawberries. Quarter the strawberries and place in a sizeable sterile mason jar. Pour gin over berries and seal. Done deal allow infusing on the counter, in a cold dark (covered by dishcloth) environment. Remember to give a good shake, turn every day for 1-2 weeks. Once, pretty in pink strain, the liquid into a new jar.
You’ll see I am always improvising with my kitchen gadgets. I figured my pour-over coffee and filter works just as well as a wire mesh strainer and a whole lot less messy. Be sure to squish those berries to get every drop out.
Feel free to quote me on this recipe as the BEST SHIT ever. Amen. Peace out, infuse some gin peeps.Print
- 1 shot Fresh Lime Juice
- 1 shot Cointreau
- 1 shot MW+GF Strawberry Infused Gin
- Top off with Sparkling Limeade (I used Trader Joe’s brand)
- Garnish Lime Ribbon and Strawberry
Squeeze juice of two limes to equal 1.5 ounces into a shaker with ice. A mason jar works well for this if you don’t have this fancy device. Add a shot each of your MW+GF Strawberry Infused Gin and Cointreau. Shake and pour into a tumbler with ice. Top off with sparkling limeade. Garnish with lime ribbon and strawberry. Sit back and enjoy the warm summer breeze while sipping on this ginny-gin, gin. Cheers!
Okay, the first step to infusing gin is to have good quality gin. Here in the Midwest, we like only the best. Builder’s Botanical Gin, a KC original baby. See how to infuse at midwestandgrassfed.com Porch Sipper blog post.
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