Makes about 24 oz (710 ml)
1 bunch fresh dill (about 20 sprigs)
1.5 5-inch (12 cm) dried licorice roots
15 g whole green cardamon pods
15 g fennel seeds
10 g cumin seeds
26 oz (750 ml) London dry gin
In a glass jar with tight-fitting lid, combine dill, licorice roots, cardamon pods, fennel seeds, cumin seeds and top up with dry gin. Seal tightly and shake to mix well. Set aside at a room temperature, away from the sunlight, for 3 months to allow the flavors to thoroughly infuse the dry gin. This will keep indefinitely. Strain with fine-mesh sieve into empty bitter bottle.