How to Make Jackfruit-Infused Gin | Simple 24-Hour Infusion

Jackfruit has a naturally tropical, honeyed sweetness and a soft “ripe fruit” aroma that pairs surprisingly well with classic London Dry botanicals. This homemade jackfruit gin infusion is designed to be simple, repeatable, and useful in real cocktails, from a brighter Gin and Tonic to a fruit-led French 75 riff.

If you want a fast upgrade for cocktails at home or a bar prep that feels modern without being complicated, this is a strong place to start.

What you’ll taste

Tropical fruit, gentle sweetness, light herbal lift, and a soft golden hue.

Time needed

24 hours

Technique

Maceration (blended maceration, then resting infusion)

Tools

• 1 liter glass jar with lid (sterilized)

• Knife + chopping board

• Blender

• Hawthorne strainer (or regular strainer)

• Fine strainer (double straining)

• Funnel (optional)

• 24 oz to 25 oz glass bottle (700 ml to 750 ml), sterilized

Ingredients

• 1 bottle Gordon’s Gin (24 oz / 700 ml)

• 250 g jackfruit pulp (seeds removed)

Ingredient notes (so it works for everyone)

• Fresh jackfruit: use ripe pulp, remove seeds, avoid any fibrous core pieces.

• Canned jackfruit: only if it’s ripe in syrup or juice (not the “young jackfruit” used for savory cooking). Drain well, pat dry, then weigh the pulp.

Want to read more?

Subscribe to thedoublestrainer.com to keep reading this exclusive post.

Subscribe Now