So far we've put up four jars. The grapefruit-infused vodka pictured here, jalapeno-infused vodka (that used some jalapenos from our garden), blackberry-infused gin (really wondering how that turns out), and apple-infused bourbon.
Part of what got Lauren and I on this kick was a story I read on Gizmodo on How To Make Smooth Whiskey Even Smoother; the other part was a friend recommending we try it. "It's easy," she said.
According to her, grab a sealable jar or bottle and just pour your alcohol over whatever fruit, herb, vegetable or cured meat (what? I think I made that up) you want. Then you wait for a couple of weeks, taste it and either drink it or put it away for more infusing.
I didn't do my due diligence and scour the Internet for the best way to do it, I just grabbed what was on our shelf and in our pantry and started filling bottles. Who knows how it will turn out. I know my wife and I are hoping they all turn out tasty and refreshing and ready to go in a summer drink.
So, with the four alcohols we infused, I was thinking we make: a sort of Greyhound (with the grapefruit vodka and some soda), Bloody Marys (with the jalapeno vodka), blackberry martinis (with the blackberry gin - picture it, blackberries rather than olives in the bottom of the glass), and some neat apple-bourbon (OK, maybe one rock)
Other things I want to infuse:
- Bacon Bourbon - I'm thinking a maple-cured or applewood-smoked bacon would bring some umami deliciousness to the right bourbon.
- Basil or Lemon-Basil Vodka - With some soda this just sounds refreshing as hell.
- Thai Pepper Vodka or Gin - Super spicy martini anyone?
- Black Pepper Vodka - Sounds good for a Bloody Mary.
No comments:
Post a Comment