A versatile at-home gin infusion that brightens a standard London Dry with fresh citrus, cucumber and a savory herbal note. Works well neat, in gin & tonics, or in gin cocktails where a lighter, fresher gin character is desirable.

1) Choose a base: use a good-quality London Dry or Plymouth-style gin (750 ml).
2) Sanitize: clean and sterilize a 1 L glass jar or bottle and utensils with hot water and let dry.
3) Prepare botanicals (do not use the bitter white pith from citrus): zest 1 lemon (wide strips), zest 1 small orange, thinly slice 1/2 English cucumber (about 6–8 thin slices), gently crush 4–6 juniper berries, bruise 2 small sprigs rosemary (or 6–8 fresh mint leaves for a brighter profile), and add 6–8 whole black peppercorns.
4) Combine: place the prepared botanicals into the jar, pour in the 750 ml gin, seal tightly.
5) Infuse: let sit at cool room temperature or in the refrigerator. Taste after 6–8 hours, then every 6–12 hours until desired intensity. Typical infusion time is 12–36 hours; aim for ~24 hours for balanced flavor.
6) Stop and strain: when the flavor is right, strain through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove solids. Repeat filtration if needed for clarity.
7) Rest and bottle: transfer the strained infused gin into a clean bottle, label with date and ingredients, and let rest 24–48 hours before using to allow flavors to marry.
8) Use: enjoy in cocktails or with tonic. If flavor is too subtle, consider a second short infusion with fresh or powdered botanicals; if too strong, dilute with unflavored gin to taste.