The Cambodian - Gin Recipe

"The Cambodian" is a zesty modern gin, inspired by the flavours of Cambodian cuisine, and just right for unwinding after a day in the tropics.

It combines the refreshing edge of citrus with the spicy complexity Kampot Peppers, cinnamon and ginger. Highly recommended!

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Ingredients

The following portions are appropriate for a 700ml distillation.

• 7g Juniper

• 2 tsp Coriander Seeds (2.5g)

• 2 tsp Angelica Root (4g)

• 1 small sized Cinnamon Quill (4g)

• 1 tsp dried Kampot Peppercorns (or any other black pepper) (2.3g)

• 2cm Lime peel (with as little pith as possible)

• 1 large Kaffir lime leaves (0.75-1g)

• 1 tsp Lemongrass (3g)

• 1.5 tsp fresh Ginger (5g)

• 1 pinch Orris Root (0.5g)

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Method

1. Lightly crush the Juniper, Coriander, Ginger, Pepper, Lemongrass and Cinnamon Quill in a mortar and pestle.
   

2. Crumble the Kafir Lime Leaf by hand.
   

3. Add all ingredients into the botanical column of your still

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Notes

• If you do not have a mortar and pestle, you can use a rolling pin or handle of a kitchen knife to bruise the ingredients.
  

• The strength of flavour distilled from peppercorns is heavily dependant on freshness. This recipe assumes fairly dry Kampot peppercorns.
  

• If you don't have access to Kafir Lime leaf, increase the amount lime peel, or add a dried slice of lime.
  

• If you don't have access to Lemongrass, use a small slice of dried lemon instead.

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