- 3 clementines
- 8 cloves
- 150g caster sugar
- 1 x 700ml bottle of gin
- 3 x 1 litre bottles of tonic
- a few dashes of orange blossom water (optional)
Pare the clementine zest with a veg peeler and push into a large sterilised* jar or bottle; reserve some peel for decoration. Add the cloves and sugar and then pour in the gin. Put the lid on, shake, and leave to infuse in a dark place or out of direct sunlight for 4 hours or overnight.
* Sterilise jars for 5 minutes in the oven (190°C, fan 170°C, gas 5).
To serve, strain the gin into glasses filled with ice and top up with your required amount of tonic. We love to add a splash of orange blossom water (use sparingly) and garnish each glass with slices of clementine and a corkscrew curl of peel.
If you’re not using all of the gin and plan to store it for longer, strain into a clean bottle and remove all the aromatics.
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