Toast the star anise, cloves, nutmeg, cinnamon sticks and black peppercorns in a frying pan set over a low-medium heat for 1-2 minutes, or until the spices release their fragrance and turn slightly darker in colour.

Add the toasted spices and lemon zest into a glass bottle, then pour in the gin. Allow the gin to infuse for 72 hours before using it however you wish.

The infused gin can be kept in its airtight bottle for up to a month.