We’ve heard of apple infused gin before, but what about apple skin gin? Recently I was making my not-famous apple and rhubarb crumble, part of the process for that apple and rhubarb crumble is peeling the apples. Being the mindful mixologist and all I thought, “ I can’t exactly waste these peels” Sustainability is key after all. Which is how I came to this idea to make apple skin gin. The only method we will be using is maceration. Meaning we will be steeping our apple peels within gin for a number of days to create our apple skin gin. Which apples to use? See below for the differences between each of these. However, some modern, innovative gins no longer fall into any of these categories. This style must be made in Plymouth – and, while there used to be many distilleries working there, now only one remains. Within the overarching category, there are three traditional types of gin: London Dry, Plymouth Gin, and Old Tom gin.

Germany has a very strong local spirits market, and hyperlocal products have historically always been preferred. In general, Germans tend to prefer smaller brands that offer premium but affordable products, rather than trying new flavours or trendy drinks. But the German market is slowly evolving. On the one hand, local craft brands continue to grow, but international brands with locally produced spirits bring more variety and also serious competition. Peel your apples. Try to avoid getting too many bits of apple flesh on the peels, however, a few are fine. Here’s what the current legal definition of gin in the E.U. states - globally, the definitions are also very similar: In fact, the predominant flavour in gin must be juniper, otherwise the drink can’t be defined as gin, by law.

There you have it, a brief introduction to what gin is, how it’s made, the different kinds of traditional gin, and how these are different from innovative new gins, flavoured gins, and gin liqueurs! If you can’t get hold of a soda siphon or sodastream, you can substitute this by simply adding soda water to your apple skin gin and mixing it up. Blue curacao soaked apples recipe

Skin Gin’s aromas burst out of the glass. Fragrant wafts of mint and pink grapefruit emerge in a heady mix. To taste, Skin Gin is lively to say the least. Big booming minty tones and a touch of coriander give way to a pervasive fresh citrus. The flavours of a gin come from its botanicals (that’s the herbs, seeds, flowers, plants or spices added during production), and, crucially, all gins must contain juniper.There’s a lot of debate in the drinks industry right now around the legal definition of gin and whether it is too loose or too restrictive. Much sweeter than Plymouth or London Dry styles, Old Tom is the ‘missing link’ between the dry, modern style of gin and Genever, the Dutch distillate that came before them. They plan to introduce new designs regularly to create a collector element, and recently launched an ‘ Edition Blanc’, which is naturally white. Every single bottle is hot stamped with a copper foil and wrapped around by hand in a small family owned factory located in Northern Bavaria. Recently, they have begun to offer exclusive editions of Skin Gin with various optical solutions in colour and material for clients to customise themselves. Gin must be a neutral spirit distilled from something natural like wheat, barley, potatoes or grapes.