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Combine all ingredients except for the juniper and Pectinex in a sous vide bag and seal it.
Place the bag in a sous vide bath for 1 hour at 90 °C (195 °F).
Once done, cool completely, cut open the bag, and strain out the botanicals using a fine mesh strainer.
Pour the strained mixture into a blender with the crushed juniper berries and Pectinex.
Pulse blend to crush the juniper berries but not completely blend them.
Refrigerate for about 12 hours or overnight to infuse.
Filter the mixture using a fine mesh strainer and coffee filter or cloth filter.
Bottle and label the zero gin, storing in the fridge or freezer.
To make a Zero Gin & Tonic, build in a chilled highball glass with clear ice, mix gently, and garnish with lemon peel.
To make a No-groni, build in a glass over clear ice, stir to chill, and garnish with orange peel.