- spirits (vodka, gin, tequila and the like) flavored with various ingredients, including spices, herbs, fruit, and even chiles. The key is to let the liquor and flavorings steep together for a period of a few days (even weeks or months) then strain the liquid and use it in a variety of drinks.
According to various infusion experts (including various friends of mine), the technique is quite simple. Like flavoring olive oil with a variety of herbs and spices, spirits have been infused for hundreds - if not thousands - of years.
There are many flavored bottles in your local liquor store, but commercial institutions don't offer the enjoyment of making your own infused varieties, nor do they offer the added benefits of personalized flavors only found @ your parties.
Any liquor can, in some why or another, be infused but vodka is the most logical choice because of its neutral taste. The flavors inherent in most other spirits can cause adverse effects in the infusion process.
The process of infusing vodka is quit simple: Begin with a good-quality vodka (expensive brands are a waste of money) and always begin with small batches, so as not to waste all that good vodka. Use only fresh ingredients; dried, canned or older varieties not only lose their rich flavors, but can be a bit messy if they don't settle properly. Always use the cleanest containers you can find with screw-top lids - wash them a 1,000 times if necessary. Infusion is not to be taken lightly; it's to be taken in a cocktail glass. :) And, remember that if the final product is too strong, dilute it with some unflavored vodka.
The following process is for batches of 16oz. at a time: Put flavors in a clean container; pour spirit (vodka). Close the lid tightly and shake 3-5 times. Place the container in a cool, dark room for 24 hrs.* Check for flavor and let sit for another 24 hrs. shaking the mixture several times a day during infusion. When the vodka has reached the desired flavor intensity, strain through a paper coffee filter into a clean bottle, seal it and refrigerate indefinitely.
* Fruit infusion takes at least 1 week for the various flavor intensities to develop.
Some of the most popular infusion ingredients are listed below, but feel free to do some research and discover spices, herbs, fruits and vegetables from other countries that might infuse your next cocktail party with your own special flavors.
A sprig or two of fresh lemon grass with the stems attached.
2 cups of fresh chopped strawberries, raspberries, pineapple, peaches or dried apricots
Large strips of lemon, orange, grapefruit or lime rind. The various sizes of each fruit will determine how much of the fruits zest you will use. Note: only the colored part of the rind is to be used.
1 cup unsweetened dried coconut, found in any health food store.
2 fresh vanilla beans (or as desired), split lengthwise into halves
