Make infusing flavours into gin fast and easy using a Vacuum Sealer. This spiced orange infused gin combined with chocolate liqueur is perfect for getting into the holiday spirit.
1: Crush cinnamon and star anise in a mortar and pestle.
2: Combine spices and gin in a ramekin and place in the Chamber Vacuum Sealer uncovered. Run the Infuse/Extract setting for 2 cycles.
3: Add orange zest and run for another 2 cycles on Infuse/Extract setting.
4: Strain the gin through a strainer lined with a cheese cloth.
5: Combine ice, gin and chocolate liqueur in a cocktail mixer. Shake for 20 seconds and then strain into a cocktail glass.
6: Microplane dark chocolate overtop and garnish with an orange slice.
