Gin makers use cinnamon/cassia quite commonly, though they are used sparingly. As a botanical it lends a complex base note and a certain feeling of familiarity. Its hot and spicy smell conjures up images of exotic markets and far-flung destinations, but it has an earthy tone and a sweet finish, reminiscent of liquorice. Typically, the flavour is more noticeable towards the finish when tasting gin, as opposed to on the aroma.
Beyond the spirit and the juniper berries, you can feel free to experiment with whatever botanicals you like. Some of the most commonly used gin botanicals (after juniper) are coriander seed, angelica root, citrus peel and cassia bark or cinnamon – but feel free to raid the spice cabinet and herb garden. You could try bay leaves, rosemary, liquorice powder, lavender, cardamom, cumin, fennel seeds, lemongrass…pretty much anything you fancy!
Use the drop down to select 25g (approx) or 100g (approx)
Check out this link for some info on ratios and some recipe ideas. https://www.lovebrewing.co.uk/guides/gin-recipes-using-botanicals/
