Tea is a great flavouring for gin and it gives you a very different flavour from the sweet things usually used in infusions. 

Lapsang souchong gin

This gin evolved from an ill-fated attempt to make a Earl Grey flavoured gin, where I left the tea bags in for far too long and ended up with a very stewed gin. 

• 2 Lapsang Souchong teabags
• 500 ml gin

Pour the gin into a Kilner jar. Add the teabags and leave overnight, or for about 10 hours. Remove the teabags, being careful not to squeeze them.