Bayberry martini

This is the colour gin turns after three months of bayberry (Myrica pensylvanica) leaf infusion. But I left it too long - it had turned a little medicinal for my taste. What's the point of killing the juniper in the gin, after all? But we're on the right track. I find that I prefer the green fruit of the bayberries; it's possible that the wax on the mature fruit lends a bitter edge. The mature leaves are delicious, and I'm still cooking with them, using them as one would fresh bay (Laurus nobilis). In spring I was able to shred and chop the tender leaves finely using them as fresh rubs for anything that went on the barbecue or under the grill...