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.

• The riper the fruit, the more pronounced the aroma. Overripe can push “fermented” notes, so keep it ripe but clean.

Step-by-step procedure

1) Prep the fruit

Weigh 250 g of jackfruit pulp and discard the seeds. Cut large pieces into chunks so the blender works evenly.

2) Blend for extraction

Add the jackfruit and the full bottle of gin to a blender. Blend 2 minutes at medium speed until the fruit is fully broken down.

Why blend: it increases surface area and speeds extraction, so you get a strong jackfruit note without extending infusion time.

3) Infuse

Pour everything into a sterilized glass jar, seal, and store at room temperature in a dark place for 24 hours.

Agitation helps, but the original “every 2 hours” rule is not realistic for most people. Practical standard:

• Shake the jar whenever you pass by, aiming for 4 to 6 shakes over 24 hours.

4) First strain (recover liquid)

Strain through a regular strainer, and gently press the pulp to recover liquid.

Keep it controlled: pressing too aggressively can push extra haze and fine solids into the liquid.

5) Fine strain (clarify)

Fine strain to remove remaining solids. If you want it cleaner, fine strain twice.

Optional clarity step (recommended for a more polished result): pass through a coffee filter, but expect it to take time.

6) Bottle and store

Bottle the jackfruit gin, label it (date + batch), and store in the fridge.

Storage and shelf life

Because this is a high-ABV infusion, it’s generally stable, but aroma is the priority.

• Best quality window: 2 to 4 weeks refrigerated

• If it starts tasting dull, overly “cooked fruit,” or shows excessive sediment, re-strain and use it in mixed drinks rather than spirit-forward serves.

How to use jackfruit gin in cocktails (simple swaps)

Use it as a 1:1 replacement for gin in drinks where fruit can lift the profile:

• Jackfruit Gin and Tonic: jackfruit gin + tonic + lime

• Jackfruit Collins: jackfruit gin + lemon + simple syrup + soda

• French 75 riff: jackfruit gin + lemon + honey syrup + sparkling wine

• Light Negroni twist: jackfruit gin + Campari + bianco vermouth (keeps it brighter)

If a drink becomes too “round” or sweet, the fix is usually more acidity (lemon or lime), not more gin.

Troubleshooting

• Too faint: next batch, increase jackfruit to 300 g, or extend infusion to 36 hours.

• Too pulpy or cloudy: fine strain again, then let it settle cold overnight and decant.

• Tastes a bit flat in cocktails: add a few drops of saline in the finished drink, not in the bottle (saline works like seasoning).

Writer Notes

• This is a “useful infusion,” not a novelty. The goal is a jackfruit aroma that still reads as gin.

• The biggest quality variable is the fruit. Clean, ripe jackfruit gives you perfume. Low-quality jackfruit gives you sugar-water notes.

• For service consistency, label batches and keep the same jackfruit weight and infusion time every time.

Want more homemade ingredients like this

For more bar-prep recipes, syrups, infusions, and specs, explore the Homemade Ingredients section.

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Written by: Riccardo Grechi - Head Mixologist | Bar Consultant | Bar Trainer