Why you should ditch jars and put your garden produce into cocktails

During a recent distillery tour, Jody Robbins learned about the fine art of infusing vodka and gin with many aromatics and herbs. Photo credit: PARK Distillery / Banff Hospitality Collective

Summer’s embarrassment of riches is spilling over my kitchen counter — punnets of raspberries, bundles of fresh herbs, and enough garden produce to stock a farmers’ market. But I’m not frantically sterilizing Mason jars for winter preserves. I’ve discovered a far more civilized way to capture this fleeting abundance: turning it all into custom craft gin. Article content

Earlier this summer, I found myself at Banff’s Park Distillery, learning that creating your own signature spirit is less chemistry lab and more creative playground. And let me tell you, the results are infinitely more interesting tha