Buzz
I used to be skeptical about bay leaves. While I dutifully included them in stews, soups, and most rice dishes, it wasn’t until I embarked on this critical investigative journey that I came to truly appreciate them. The moment I spotted the 'bay leaf martini' on the cocktail menu at Barr—yes, the one with the caviar waffle—I knew I had to try it. I was also certain that I’d be crafting my own bay leaf gin at home.
As it turns out, making bay leaf gin is a breeze if you’ve got a sous-vide machine. All you need is fresh bay leaves (I found that they offer the purest, most vibrant flavor), London dry gin, and a sealable glass jar. If you don’t have an immersion circulator, don’t worry; you can simply let the mixture sit at room temperature for a couple of weeks. But using a sous-vide setup drastically shortens the time. The bay leaves impart a sharp touch of camphor and eucalyptus without overshadowing the juniper, resulting in a refreshing gin that’s perfect for an unexpected martini. To make your own, you’ll need:
6 ounces of London dry gin
2 large or 3 small fresh bay leaves
Set your sous-vide circulator to 180℉ and allow the water to reach temperature. While that’s happening, place both ingredients into a mason jar (or any other sealable glass jar) and tighten the lid securely. Submerge the jar into the bath, and let it steep for 20 minutes. After 20 minutes, remove the bay leaves, allow the gin to cool to room temperature, then store it in the fridge or freezer to chill thoroughly. Use it like any other gin in your cocktails.
