Crush juniper berries lightly with a mortar and pestle or the flat of a heavy knife. Add to 1L jar.
Add 750 mL vodka. Overproof (50% alc/vol) vodka works best, but any vodka will do.
Seal the jar and let the mixture stand in a cool, dark place for 3 days. Give the jar a good, vigorous shake once a day.
Measure peels, spices, and botanicals into a mortar and lightly crush to release flavours. The bags contain more than enough of each spice, so measure them out. This also allows you to tweak the recipe to your taste.
Add botanicals to the jar along with the juniper berries and vodka.
Let stand a further 4 days (or less or more), shaking regularly. Feel free to taste it at any point and add more of something if you think it's needed.
Strain the alcohol into a clean bottle through a cheesecloth. You'll want a funnel for this. Once the majority is strained, twist the cloth into a ball and tighten it to release as much liquid as possible.
Filter a second time through something finer than cheese cloth. Coffee filters work but are very time-consuming and must be changed around five times per filtration. Water filters (purchased specially for the job) work very well but may remove some of the infused flavour.
Bottle and consume. The gin will be tinted yellow to brown but much less so if you've used a water filter. Clear gin comes from a final distillation after infusion, which you won't be able to do in your kitchen. But look at it this way: the colour proves that you made it!
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