Poli Museo della Grappa Srlu

Homemade gin

• Plant: Common Juniper (Juniperus Communis)
• Plant part: berry
• Plant feauters: digestive, antiacid, diuretic, antireumatiche, tonic, stomachic expectorant, expectorant, stimulating, relieving flatulence, purifying, antiseptic, anti-gouty, diaphoretic, antiscorbutic, antiasthmatic, cough-releasing, against gallstone

• Description:

  The medicinal wine obtained from juniper berries, according to Catone who was the Censor during De Re Rustica (Latin counselor for agriculture), was used to heal sciatica.
  
  Effectively, the juniper berry has a very rich history dating back to the time of the Egyptians when they used juniper as a diuretic or to the time of Virgil, who defined the plant Juniperus referring to a Celtic terminology in order to highlight the "sour" and penetrating fruit's character.

  This "harshness" was very used in the use of juniper as a remedial to strong foods such as wild game or sauerkraut, but especially it was used to prepare important spirits such as gin and vermouth.

  The same strong and penetrating flavour of juniper suits more than ever to spice a Grappa, so that this kind of Grappa is one of the most prepared from people who live in the mountains.

   

• Note:

  By prolonged use may appear kidney irritation, gastrointestinal malfunction and excitement phenomena by the nervous system.
  Therefore, they are contraindicated in case of renal diseases inflammatory and during the pregnancy.

The recipe

• Ingredients:

  First spirit:
  - A handful of juniper berries, ripe, dark colored
  - 1 liter Grappa
  - A bit of Angelica root (at pleasure)
  - A sprig of juniper (at pleasure)

  
  Second spirit with a delicate taste:
  - A handful of juniper berries, ripe, dark colored
  - 1 liter Grappa
  - Some coriander seeds
  - A bit of Cinnamon
  - 3 cloves
  - 2 tablespoons brown sugar

   

• Preparation:

  It is prepared by macerating in a liter of grappa a handful of fresh, ripe dark colored berries, those ones collected during the fall.
  After two months, everything is filtered and let mature it for six months. Thanks to the addition of a little bit of Angelica's root and a sprig of juniper the taste, already known of this liqueur and its appearance, will get only better.

  You will obtain a more delicate spirit instead by adding to this Grappa some coriander seeds, a bit of cinnamon, three cloves and two tablespoons brown sugar already melted.

  Both spirits are excellent digestive.