Pineapple and Celery Gin: The Infusion Worth Mastering

Name: Pineapple and Celery Gin: The Infusion Worth Mastering
Ingredients: London dry gin — 1 x 750 ml bottle (25.4 oz), 40–45% ABV; Fresh ripe pineapple — 250 g (9 oz), roughly 1.5 cups chopped; Celery — 100 g (3.5 oz), about 2 medium stalks; Caster sugar (optional) — 1 tsp (5 g), only if your pineapple is underripe

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Pineapple Celery Gin Infusion: Learn how to make pineapple and celery gin at home with a jar or sous vide method, then shake it into a silky gin sour. Full reci

Ingredients

Instructions

Peel the pineapple, remove the tough core, and chop 250 g (9 oz) of flesh into 2 cm (¾ inch) chunks.
Wash 2 celery stalks and slice them into thin half-moons — more surface area means faster extraction.
Combine fruit, celery, and the full 750 ml (25.4 oz) of gin in a large sterilised jar. A 1-litre Kilner or Mason jar is perfect.
Seal tightly and store somewhere cool and dark — a kitchen cupboard, not a sunny windowsill.
Shake once daily and taste from day two. You're looking for obvious pineapple sweetness with a clean celery finish.
Between day 3 and day 4, strain through a fine-mesh sieve, then again through a coffee filter or muslin.
Bottle, label with the date, and refrigerate.