Roku-style recipe?

[Shano592]

Hi all,

Has anyone seen a Roku-type recipe out there in the wild?

I have done the Bombay Sapphire recipe in the Tried and Tested Recipes sub, and it works a real treat. I have also made a few off the cuff ones, to mixed success...

Having bought a bottle of Roku a while and thoroughly enjoyed it, I would love to give it a shot. I know it has cherry blossom and cherry leaf (I think), plus yuzu and a couple of other specific ingredients, but I can't find ratios...

[Carol]

Hi Shano

I made a sort-of Roku style gin using Zymurgy Bob''s method of making a gin extract (maceration and then distilling - the extract is added to hearts at whatever strength you prefer).

From memory I used neutral spirit flavoured with green tea bags and szechuan pepper. I can look up the other ingredients if you are interested.

Cheers
Carol

[Shano592]

That would be great, if you don't mind.

I have tried both the maceration method as well as placing all the bits in a voile bag in the gin basket. I prefer maceration now due to the clear finish.

The last gin I did was easily the best all-round. That was macerated for a week, filtered out and the maceration poured into the boiler, which had the 4-plate bubbler bolted onto it.

That came out in the mid-90% range, down to 88 before the tails started.

[Carol]

Using Zymurgy Bob's gin extract technique.

Added green tea bags to neutral and removed after 30 minutes.

Ingredients for maceration (remember this is a concentrate)

3T szechuan pepper
1/2 T black peppercorns
2 cardamon pods
2 cloves
3 allspice berries
1 star anise
1T coriander


Added the maceration ingredients to the green tea neutral. I had the szechuan pepper in a separate straining bag so I could remove it when I felt the flavour was right and reuse in another batch.
The other maceration ingredients were also in a separate straining bag.

After maceration, straining bags were removed and the liquid distilled in my air still.
Extract added to taste to hearts.

So essentially replacing juniper with szechuan pepper and using green tea flavoured neutral.

Cheers
Carol