Keri Levins created this simple three-ingredient combination, basically gin reduced to its barest essence, during her time as wine director for famed New York City restaurant Aquavit, which has long held two Michelin stars and features a seasonally changing selection of house-infused botanical spirits on its menu.
The long steeping period allows the flavors plenty of time to infuse, rendering an intensely juniper-and-citrus-flavored concoction that’s fantastic in a Negroni.
- 1 750-mL bottle vodka
- 1/2 cup juniper berries
- Peel of 1 lemon
Add the vodka, juniper berries and lemon peel into a large jar.
Cover and let stand at room temperature for 2 to 3 weeks.
Strain out and discard solids.