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Dandelion Gin is a fun way to enjoy fresh spring flowers, and makes a wonderful herbal gin with the bright color and warm honey flavor of dandelions.
Dandelions are seemingly made for spring celebrations, and they pop up just as the temperatures are warming enough for outdoor fun. We make all manner of dandelion desserts for the littles, but we’re also big fans of more adult ways to use these bright spring blooms.
Last year, I made dandelion liqueur with vodka, and it was a wonderfully simple way to incorporate them into spring-inspired drinks. This year, when I came across this recipe for dandelion-infused gin in the book Slow Drinks by Danny Childs, I knew I had to make it, too!
It’s a wonderful book for anyone interested in making wild foraged drinks and cocktails, and it goes way beyond dandelions to craft some truly unique and exceptional drinks. The publisher graciously sent me this recipe (and the accompanying photos) to share with you so that you can make it at home for yourself.
The recipe was excerpted with permission from Slow Drinks by Danny Childs and published by Hardie Grant Publishing in October 2023. Photos by Katie Childs.
To make about a pint of dandelion-infused gin, you’ll need 1/2 cup of fresh dandelion blossoms, no need to remove the green sepals. The bitterness from the green sepals adds to the flavor, and it’s a quick infusion, so it won’t be overwhelming. This infuses into roughly a pint of dry gin.
You can quickly infuse this in as little as 2 hours, or allow it to fully infuse for about 1 to 2 weeks for a stronger flavor. If infusing longer, I would suggest using just the yellow petals of the dandelion rather than the whole flower heads.
Danny adds 1/2 tsp of ground dandelion root to the mixture, which is first roasted and then ground into a dry powder. It’s the same mixture you’d use if you were making dandelion coffee.
That addition adds tannin and depth to the drink, but it’s optional, as harvesting the roots and roasting them is pretty involved.
If you’d like, you can also buy roasted dandelion root online, which works well (and is great for other dandelion root recipes, too). Some stores also carry roasted dandelion root tea from traditional medicinals, and a single tea bag would work, too.
To serve, use this infused gin in just about any drink recipe calling for gin, and you’ll have a unique twist.
The book has specific recipes that use this wonderful infused gin if you’re looking for more ideas. Even a simple dandelion gin and tonic would be lovely, but you can always get more creative.
Wild Foraged Drinks
Looking for more wild foraged drink ideas?
Dandelion Infused Gin
Ingredients
- 2 c/475 ml London dry gin
- ½ c/120 ml dandelion flowers
- ½ tsp ground dandelion root, roasted, optional
Instructions
- Add all the ingredients in a 1 qt/950 ml jar and allow to infuse for 2 hours (or longer for stronger taste). Strain the liquid through a fine-mesh strainer and discard the solids. It will keep indefinitely at room temperature.
Notes
Dandelion Recipes
Looking for more ways to use dandelions in the kitchen?
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