Depends on juniper; I use Juniperus communis as a spice by drying it first, then adding it to sauerkraut, pickled mushrooms, and spirit infusions.

That being said, it’s toxic in larger amounts [1], so I wouldn’t use it raw; for spirits, I’d infuse and then distill.

There is also Juniperus sabina, which is very common as well (at least in the UK) and smells great, but it's outright poisonous [2].

--- [1]: https://www.webmd.com/vitamins/ai/ingredientmono-724/juniper [2]: https://en.wikipedia.org/wiki/Juniperus_sabina#cite_ref-pfaf...