While making up infusions as a holiday gift for some dear
friends, I realized that while infusing spirits is something I do fairly often,
I rarely post about it. Infusing is
relatively easy and can really open up your cocktail playbook. Forget about the inferior “infused” spirits
that can be found in stores; they’re often flavored with artificial flavorings
(Smirnoff Cake and Caramel – gag me!). Instead, focus on fresh ingredients like
fruits, vegetables, herbs and spices. Below
are the three recipes I used this holiday season, followed by other combinations I've tried.
Base Spirits
Every infusion starts with a base spirit. Vodka is the most neutral of the major
spirits, think of it as a blank canvas.
Whiskey, rum and gin bring their own flavors that need to be considered
when deciding what to add to them. Infusing
is a great opportunity to get creative.
If you’re unsure about the flavors you’re combining, try it with just a
small amount before going with a full batch.
Basic Method
I find mason type jars to be the best for infusing. Place the ingredients you’re infusing with in
the jar first and then cover completely with your base spirit, leaving very
little air space in the jar. Shake gently and store in a cool, dark place. Gently turn or shake 1-2 times per day Strain through fine mesh strainer after desired infusion time.
Infusion Time
Infusion time depends on the flavor strength of the ingredients. I usually do berries, citrus and most herbs
for 5-7 days. Peppers, garlic or intense
herbs need less time and will get exponentially stronger after the first 3-5
days. Very mild or hard to extract
flavors such as pineapple or lemongrass require longer infusion time, up to two
weeks.
Ingredient Prep
- Small berries and herbs (with stems) should be left whole.
- Strawberries, citrus and other fruits and veg should be
sliced thinly.
- Whole spices (rather than ground) should be used for
infusing to prevent particles in the final product.
- Garlic should be peeled and left whole
- Peppers should be washed and left whole
Recipes
(shown in quart sized jars)
Chai Vodka: 45thParallel Vodka with nutmeg, cinnamon sticks, fresh ginger, cloves, allspice,
star anise, cardamom and black pepper (remember to use whole spices). Infused 8 days.
Modified Rum 44: A
shorter version of the Rum 44 recipe. Cruzan
Aged Light Rum with orange slices and coffee beans. Infused 10 days.
Rosemary Cucumber
Gin: Beefeater Gin with thinly sliced cucumbers and 2 large sprigs of
rosemary. Infused 7 days.
- Grapefruit Rosemary
Gin - Orange Jameson
Whiskey
-
Strawberry Basil Vodka - Fig Gin
-
Thai Pepper Vodka - Watermelon Honeydew
Rum
- Mixed Berry Vodka (strawberry, blueberry, raspberry)
Happy infusing and Cheers! From the Bar Fly
