These tri clamp gaskets with mesh are a wonderful alternative to an actual gin botanical basket

Forgot to post recipe (i made a half batch)

1.15L 50% neutral alcohol
20g juniper
7g coriander
1g angelica root
1.6g licorice
2.3g rosehips
1.2g orris root or marshmallow root
0.1g black pepper
0.25g szechuan pepper (only macerate 8-10 hours)

Vapor infusion:
5.5g linden blossoms
1.5g orange blossoms
3.8g lemon peel
4.2g orange peel
5.5g dried spruce tips

Macerate 18-24 hours
(Add florals & zest 2-4h before distillation, if not vapor infused)
Bottle at 42-43%

Kahlua style coffee liqueur (makes 0.75l):

100g white sugar
50g brown sugar
50g coffee beans
1tsp honey
1tsp vanilla bean paste
300ml 40% abv neutral alcohol

Grind the coffee beans and make some coffee with them, a french press is best for this. You want to end up with ~300ml of coffee, so an initial 400ml of water for a french press. Add the sugar to the coffee, mix until dissolved, you might want to heat the coffee in a saucepan for this, but make sure it doesnt come to a boil. Mix in the honey, vanilla bean paste and alcohol, then top up to 750ml.
It gets better the longer it sits.

this stuff goes really well together with the chocolate bourbon