Over the years, I’ve made many, many alcoholic infusions, using vodka or gin as the base. If you’ve been following me a while, you’ll know this, of course. A handful of them have generated many social media posts from my readers and YouTube viewers, which means they must be good! The world’s most famous gins can be found in the United Kingdomas well as neighbouring Ireland. The booming gin trend has produced a high demand for premium gins produced by distilleries in Canadaand America.

Beware of leaving it too long and over-infusing the mixture, though - in the same way that a cup of tea with the teabag left in too long can taste horrible, so too can flavoured gin! Bring the island breeze. For an extra tropical hit, split the soda water amount with a splash of coconut water. This is especially true for our homemade mango liqueur because mango has a fairly subtle flavour. That means it won’t have the character to drown out any roughness in a cheap vodka. If you like the recipe, drop me a comment and if you’re feeling like a star, that 5-star rating! Thank you!♥

So, without further ado, let’s take a closer look at Manly Spirits Co. ‘The Beaches’ Gin. How is it made? What does it taste like? How do you serve it? We’re revealing all below… How is Manly Spirits Co. ‘The Beaches’ Gin made? The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month. This homemade Mango Collins recipe features premium gin, mango puree, lemon juice, lemon bitters, soda water, lemon slice and dried mango garnish. Finally, shredded coconut, dried mango and banana are infused into Manly Spirits’ Australian dry base gin for twenty-four hours.

Aviation Gin: is an American dry gin produced in Portland, Oregon. Canadian heartthrob from Vancouver, Ryan Reynolds is one of the distillery’s owners, swoon! That’s not completely untrue - there is a type of gin called “compound gin” that you can make in your kitchen with a bottle of vodka and whatever botanicals you feel like adding. But for an even easier “cheat’s” take on flavoured gin, try one of our ‘ginfusions’ below. Gordon’s Gin: The world’s top selling gin brand is owned by Diageo. The brand’s pink iteration has undoubtedly helped to fuel its success. Gordon’s has also unveiled a line of new innovative products includingtwo “ultra-low-alcohol” pre-mixed gin and tonicsparkling beverages andGordon’s Gin-infused popsicles. The remarkable team at Manly Spirits Co. create ‘The Beaches’ Gin using twelve key botanicals selected using a rigorous testing process involving their fifteen miniature stills.

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Place the jars, bottles and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes. I love it as it is, ice cold. It’s so subtle in its aroma and flavour that I find this the best way. So for this reason, I place mine in the freezer.

So taste the gin at intervals, and once you’re happy with the flavour, filter out all the botanicals using a sieve. If there’s some sediment left in the liquid, use some muslin or a coffee filter to strain it again. Turn the oven off and leave the jars, bottles and lids in there, bringing them out only when you are ready to fill. Be careful, as they’ll be hot.

To craft the finished spirit they use two key methods, a five-day singular infusion process for the tropical fruits and a more traditional distillation process for the other botanical ingredients. There’s no better way to familiarize yourself with the best Mango Collins then by planning a vacation to visit the world’s best gin distilleries. Simple Syrup — This is a liquid water and sugar mixture. You can easily make this yourself or buy it pre-made.

We’ll be using white sugar, and whether that’s caster or granulated, it doesn’t matter. I’m going to give you a fairly wide range in the amount of sugar for this mango vodka. We’ll start with the lower amount (200g/1 cup), and we’ll add more halfway through, if you want it sweeter.

We use two complementary types of aged oak casks, American Bourbon and Spanish Oloroso Sherry; this combination reveals fruity and honeyed complexity with subtle vanilla and citrus zest top notes. The American Bourbon cask itself offers a vanilla bean, caramel, and oak finish, while the Spanish Oloroso offers spicy sweet fruit with honey and orange peel. So that’s why I like dropping a dried chilli or two when making it. I think the smoky heat that chipotles give are a perfect complement, as is the fruity-raisin flavour of the ancho. The final recipe is a mix of tropical fruits, local coastal ingredients and classic Australian dry botanicals: Durham Cask Aged Gin embraces the art of cask aging, a technique most commonly used in the production of whisky, to create a richness of colour not usually associated with gin.