Brown Butter Gin

• 50 g (2 oz) brown butter solids
• 700 ml (1½

Place the ingredients into a vac bag and seal. Leave to infuse for 4 hours.

Place all the ingredients in the evaporation flask of a rotary evaporator. Set the water bath to 55°C (131°F). Slowly lower the pressure until all the liquid has evaporated. Measure the ABV and cut it to 40%.