Spiced Gin

With Blueberries

Prep Time  5 Minutes

Cook Time  2 Hours

The sous vide spiced gin can be prepared in advance and stored in the refrigerator for up to 1 year.


  • 750ml gin
  • 3 cardamom pods, crushed
  • 30g juniper berries
  • 10g fennel seeds
  • 500g blueberries
  • 100g sugar
  • 40g pink peppercorns


  • Fill your sous vide water bath with water and preheat to 80ºC (176ºF).
  • Place all crushed ingredients into a sous vide pouch. Remove as much air from the pouches as possible with your hands and vacuum seal.
  • Submerge the pouch completely in the water bath and cook for 2 hours.
  • Remove the sous vide pouch from the water bath and chill in an ice bath for 15-30 minutes until cooled.
  • Once cooled, place ingredients through a fine strainer into a glass, reserving just the gin infused.

To Garnish

  • Fresh mint
  • Lime wedges
  • Blueberries

To Serve

On the rocks

  • Fill a lowball glass with ice and pour the gin infusion directly over the top. Top with fresh blueberries.


  • Place 120ml of infused gin into a cocktail shaker with ice and shake well. Pour directly into a martini glass and garnish with fresh whole blueberries.

Gin tonic

  • Gin and tonic – place 60ml of infused gin in a highball glass or mason jar with ice and top with tonic. Garnish with a wedge of lime and fresh blueberries.