Make non-alc spirits at home | gin & herbal liqueur
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- Опубликовано: 6 июн 2024
- Can you really make your own non-alcoholic spirits at home with only a saucepan, a list of ingredients, and a couple hours of time?
This went through my head after reading through Chef Grant Achatz’s latest book Zero: A New Approach to Non-Alcoholic Drinks.
The book is certainly a new approach, with every recipe being developed in a culinary way. The recipes are a bit more complex, with more phases of prepping and crafting (not unlike cooking), and will likely have you making a special trip to the store to gather the necessary ingredients.
That said, if you can pull it off, the outcome is really special and unlike anything you can get on the market.
For this video, we’re going to focus on two recipes: a non-alc gin, and a non-alc herbal liqueur (inspired by Chartreuse).
While some store bought non-alc spirits are quite good, they can also be a bit pricy. We saved a ton of money on our gin ($8), but the herbal liqueur was a bit more expensive due to a couple hard to find ingredients ($36). But it was still less than what you would pay for a name brand alternative at the store, and the result proved worth the cost and effort.
In this video we compare our homemade non-alcs to Seedlip and Ritual's Gin Alternative. We also try them out in a couple of cocktails.
tl;dr One of the biggest chef’s in America has recipes for non-alc spirits. We made them, and compared them to a couple mass market options. SPOILER: they are much different, more intense and complex, and the end result was that they held up better in cocktails and produced a more full and complex experience (more akin to that of a cocktail with alcohol).
Below you'll find links to ingredients you'll need. I HIGHLY recommend going to an international foods store first, as a lot of these bulk spices can be found there at a fraction of the cost. There will be some you need to order. Mastic, for instance, was hard for us to find. As was fennel pollen.
If you find this process interesting, I also highly recommend checking out the Zero book.
If you've actually read this far, congratulations! We're doing a little giveaway. First person to find "Chad" the little man in a speedo that is meant to hang on the side of glass will win 3 syrups of their choice and a t-shirt. Comment with his location in the shot to win. Good luck!
Zero: A New Approach to Non-Alcoholic Drinks | amzn.to/3J10ik1
Recipe for non-alcoholic gin:
Total cost: ~$8.30 per liter
• 300g vegetable glycerin: amzn.to/3scWdCA
• 150g juniper berries: amzn.to/3gngOyw
• 150g water
• 750g water
• 17g coriander seeds: amzn.to/3gjknFZ
• 17g lemon peel
• 5g fennel seeds: amzn.to/3gn9t28
• 4g cinnamon sticks: amzn.to/3gi4b85
• 3g fresh ginger
• 2g star anise: amzn.to/3gi4Bvb
• 1g angelica root: amzn.to/3Gr2r75
• 1g green cardamom seeds: amzn.to/3ulLh8v
• 1g kosher salt
Recipe for non-alcoholic herbal liqueur
Total cost: ~$36 per liter
• 750g water
• 200g honey
• 150g vegetable glycerin: amzn.to/3scWdCA
• 50g fresh poblano peppers, stems and seeds removed
• 50g fresh ginger
• 50g mastic: amzn.to/330wlBu
• 30g fresh basil leaves and stems
• 25g fresh parsley leaves and stems
• 20g galangal
• 18g coriander seeds: amzn.to/3gjknFZ
• 12g star anise: amzn.to/3gi4Bvb
• 10g fennel pollen: amzn.to/3up6LBs
• 8g fennel seeds: amzn.to/3gn9t28
• 7g dried tarragon: amzn.to/3sf0BB5
• 7g whole green cardamom pods: amzn.to/3ulLh8v
• 7g fresh thyme leaves and stems
• 7g orange peel
• 5g lemon peel
• 5g whole black peppercorns: amzn.to/34zXeN3
• 5g cinnamon sticks: amzn.to/3gi4b85
• 4g fenugreek seeds: amzn.to/3shyKQz
• 3g dried mint: amzn.to/3Hpqrso
• 3g whole Szechuan peppercorns: amzn.to/3GpbjtK
• 1g whole cloves: amzn.to/3up7F0v
• 0.1g saffron threads: amzn.to/3gjeuZB
Sections:
0:00 Intro
1:39 Making the non-alc spirits
3:18 Straining the spirits
3:49 Gin tasting
6:53 Gin cocktail tasting
7:52 Herbal liqueur tasting
10:04 Herbal liqueur cocktail tasting
11:04 Final thoughts, worth it?
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Развлечения
I made a channel to leave this comment. I’m thoroughly impressed with the information and honest flavor notes. Ive recently sobered up (3yrs almost) and have been a master distiller for the past 8 yrs. Decided to start a side alcohol free pop up venture here in Salida CO. Couple hrs away from our friends Awake in Denver. the first thing I made was a gin tea which you’ve replicated and noted so nicely. Would be curious as to distill water through a gin basket, hopefully ridding that color issue but keeping the full flavor. Anyways cheers and thanks a lot for this!
Congrats on being sober for almost 3 years! That's amazing, good for you. I love the idea of distilling water through a gin basket. I would imagine the closer you can get to replicating the process for how gin is traditionally made, the closer you'll get to a true alternative. Would love to test this method out. If you end up doing it, let me know the result! Best of luck on your pop up alcohol free venture! If you end up commercializing it, I'd love to try a bottle. Take care!
I’ve had to go dry for health reasons, and while I love a good G&T, it’s just as expensive to buy these new non-alcoholic replacements as the ‘full leaded” counterparts (while having to also usually use more in a mocktail to carry the flavors). Thank you for making this video! I really want to find a good dupe recipe for my beloved Grey Whale gin. Lyre’s canned G&T side by side with my Grey Whale G&T was almost identical, but I can find their spirit alone locally
This has been so helpful! As a sober cocktail enthusiast I really love all the information you’re able to get across about the flavor palette
It's always fun finding new things that work or new ingredients that can make a difference in a zero proof!
The way I have been doing this is steeping herbs in vegetable glycerin.
1 part water to 2 parts glycerin
then 4 parts glycerin/water mix to one part herbs.
let it sit for 6 weeks. (which is the huge drawback)
with some juniper berries, rosemary, and lemon grass it can make an ok gin alternative.
This is a really interesting idea. In some ways easier, but there is the added time it takes while the herbs sit for 6 weeks. Is it resting in the fridge? I'm just curious about shelf-life/bacterial growth over that span.
You don't mention adding more water at the end, how syrupy is the final product? Seems like a lot of glycerin?
@@liberandco It's on the counter but I'm pretty sure if everything stays submerged then bacteria shouldn't be an issue.
It is a little thick but I use less than I would when I was drinking gin. Something like 1/4 oz to what was an oz so it definitely could have more water.
One issue I do have with it is that it causes tonic to fizz up in a weird way. It gets a thick foam that sticks around for a long time.
I found the idea when tinctures started popping up on my Pinterest. Lol
Hi! I’m a bit hesitant about using glycerol (to be consumed by a pregnant woman) any replacement ideas?
@@yotambarlev248 a syrup. Equal parts water and sugar then add whatever and boil for about 10 mins. The sweetness definitely changes things but it can still have good flavour.
It might also be worth trying to make essentially a very strong tea. Simmer it for a good while.
Love this thank you! How long do these last in the fridge?
Thank you! It should last at least a week in the fridge. A lot of the non-alc spirits sold in store contain some kind of perservative, often sodium benzoate. This is something you could buy off Amazon and add it to yours if you needed it to last longer.
Do think if instead of simmering for an hour, it just steeped for an hour you could get some more of the fresher or brighter notes from the fresh herbs used?
@liber&co, could you sous vide the gin flavorings? If so, how long and at what temperature?
i have been looking for gin-substitute or any non-alcoholic spirits for my coffee beverages and other mocktail recipes because of where i am now where alcoholic drinks are prohibited.
I would like to make these and am gathering the ingredients. What does the mastic do for the end product? Does it add flavor? I noticed the link provided in order to purchase the mastic looks to be more like little cubes but in the video I assume it's the white powder that is added to the mixture. Does it matter which one is used? I'm concerned that if I use the powdered mastic I might end up with a huge solidified gumball of all the ingredients. I am unfamiliar with mastic and would like clarification before proceeding. Thanks
Hi how can i substitute glyserin?
I am attempting to infuse the Ritual gin with juniper berries. I'm also very surprised at how mild the dried berries are, and that it's taking a LONG time to impart any juniper flavor.
Is this shelf stable?
Ended up here after attempting the ZERO "gin". It was seeming good until when it all came together the juniper scent just disappeared. I suspect using some whole coriander and some ground coriander was the issue, but... Is there a reason to not sous vide the glycerin/juniper tincture? Really pack in the juniper flavor?
Did the gin! Much better than store bought versions. I found the vegetable glycerine made it too sweet! Maybe I evaporated too much water? I am missing the alcohol burn though. I wonder about adding some kind of chillies or maybe Citric acid?
For the chartreuse sub what is the vegetable glycerine doing exactly?
Niceee!
Thanks, Sky! Have a good one!
hi mate, are the berries fresh or dried? if it's fresh, how much would you say is the equivalent weight of the dried ones to make up for the fresh ones' intensity?
The juniper berries are dried! We got them in the bulk section at our local high-end foods store (Central Market in Texas). That said, I would try to do the same measurement of berries, whether fresh or dried.
I would use still spirits air distiller which might help
We've never used one of these. Do you own one?
@@liberandco my friend do it a pretty good product if you want I can send you a link to buy one
It’s going to be sweeter because it hasn’t actually been distilled whereas seed lip and co have been, removing anything but the tiniest molecules carrying the flavours. Sugars are left over after distillation
We've used glycerin for backsweetening wine. I'm thinking that had a little something to do with the sweetness.
Any chance you guys have a video on mock white vermouth? I'm thinking Non-Alcoholic Gin Martinis.
That would probably be a bit involved for us, but if someone could pull that off, that would be amazing.
@@liberandco Word
Ok, there is something climbing the Hendricks Lunar gin! There is!!!!!! Is it an MTV spaceman? Is the gin interesting? I am honestly a Beefeaters gal as I tend to Last Words, Corpse Reviver 2s and Martinis 🙂
Nailed it! Chad is just a little man in a speedo lol. It's Drumshanbo Gunpowder Irish Gin, quite good, has some different botanicals in there including gunpowder tea. Can't go wrong with Beefeaters! A wonderful, classic gin. Email me at alex@liberandcompany.com so I can know where to send your winnings!
Did you make his tequila? I did and am struggling with the flavors.
Hi Christie, we have not tried making the tequila! How difficult was the process?
hmm, my stomach has a bad explosive reaction to gin, i believe its the juniper - could i use this concept with vodka or everclear to create a gin-like non juniper substitute for use in traditional gin cocktails?
Hey Sam! We don't see any reason why you couldn't leave out the juniper, but otherwise use the same recipe. If using vodka, you could probably just sub out the water in this recipe for the vodka 1:1, but if using everclear you would need to experiment with cutting the everclear with water to arrive at a manageable proof. Be very cautious with the everclear, both over heat as well as in final proofing for consumption as it is highly flammable and alcoholic. Good luck and let us know how it turns out if you tackle it! Cheers!
I’d probably add some mint at the end to steep (without boiling). Could add that camphor essence like pine into the mix :)
Right front pocket approx 3:40 in? I have no idea what hanging Chad ha!) looks like, dearly hope I'm right, have watched video 11 times 🙂 It's 2:38 Sunday am & I'm in hospital recovering from small bowel obstruction, have not eaten or drank anything for 7 days, this is torture, I love Chartreuse
Oh, my gosh, I'm so sorry! I hope you feel better soon, that sounds really difficult. That's a good guess but that's my pocket knife. I'll give you a hint: in the wide shot where you can see the bar and bottles in the background, look up from where my pocket knife is. Chad is a little man hanging off something...
@@liberandco AUGH! Still trying. Working with small 6 y/o and my glasses at optrician waiting to be picked up. My older sister sees something hanging over (behind) your shoulder briefly, but can't articulate. I am scanning crappy screenshots. I also watched your cobbler vs Boston shaker video again (I'd watched it before) as i forgot to turn off autoplau and didn't even notice 😂
@@liberandco Dilaudid also not helping, but I will keep trying! Taking quick break to do some "not too easy not too hard" Wednesday NYT crosswords then will try again. I'm envisioning you sitting around doing the Sunday puzzle in pen while drinking a French 75 made w Chartreuse syrup. I can dream
Outstanding video. Is there any chance you would take a stab at something like non alcoholic campari in a future video?
Thanks so much! A non-alc Campari would be really cool to make, and actually Camper English made a dehydrated Campari powder that is non-alc. Have you seen this? www.alcademics.com/2011/08/solid-liquids-dehydrating-liqueurs-in-the-oven.html
chinotto cordial would be a good alternative.