![]() Aim for about two large apples' worth one is usually enough for larger fruits (i.e. If infusing your vodka fruit, use one to three pieces, depending on the size of the fruit.Use the following guidelines for infusing about one liter of vodka. ![]() In order to beat out the natural flavor with the ingredient you’ve chosen, you’ll need to get the right amount of fruit, spice, etc. Vodka (as anyone who has drunk it knows) has quite a distinct taste. Get the right amount of the ingredient you will be infusing your vodka with.Combining mangoes, pineapple and passionfruit-you’ll feel like you’re sitting on a white sand beach drinking the most delicious cocktail you’ve ever had.For a more Christmas-y vibe, combine cranberries and a vanilla pod. Combining orange peels and cinnamon for a sitting-by-the-fire-during-a-snowstorm feel.Combining chili pepper, horseradish and bacon for the best bloody mary you have ever tasted.You can also try various candies, such as toffee. Options you can choose from include mango, orange peel, watermelon, apple, blueberry, vanilla, cinnamon, basil, chili pepper, horseradish, or bacon. Using just one flavor to spice up your vodka.You also don’t have to limit yourself to just one ingredient. You can be as creative or as conservative as you like-these days just about every flavor is used in vodka, from whipped cream to bacon (don’t bash it ‘til you’ve tried it.) Decide how you want your vodka to taste, and get plenty of the desired fruits, berries, peppers or herbs (or bacon). Some recipes call for whole fruits to be infused for more than six months, even years, so recipes do vary depending on the fruit, the style of the infusion, the addition of sugars, among other things.Ĭontinue to store in a cool, dry place and use as desired.Choose a flavor. Herbs and vegetables should be composted, as their job here is done. The booze-soaked fruit can be happily repurposed into desserts, frozen for later use or simply eaten as-is, depending on how much alcohol it has taken on. Solids can be strained out at this point. The longer you wait, the character the spirit takes on, but you'll want to let the mixture infuse for a minimum of a week. Feel free to check on the containers each day, you'll notice the colour of the ingredients fade and the spirit change.Īfter a day, or in some cases, just hours, you will notice the effect of the fresh ingredient in the spirit. Once your infusions have been bottled or jarred, tuck them away in a cool, dry place. Though rum can work too, spirits like tequila or gin already offer up strong and distinct flavour profiles that might actually fight with the fruit or herb.įrom Okanagan peach-infused whisky that perfectly complements green tea to an infused vodka of the "garden variety" (like carrots, garlic and basil) that matches Caesars and dirty martinis, the world is your oyster when infusing spirits at home. We're going to stick to two spirits that are most easily infused: vodka and whisky. All it takes is a few sterilized jars and bottles, whatever remaining summer produce and herbs you have on hand (washed and trimmed or sliced), some high-proof alcohol (low-alcohol wine or non-alcoholic "spirits" wouldn't work) and a little time. If you like utilizing different preservation techniques to make your in-season fruits, vegetables and herbs stretch past their peak, then infusing spirits is a fun and supremely easy thing to try. This realization can come in many forms: noticing that the sun is later to rise and quicker to set, watching leaves slowly change from green to gold on the trees that line city streets, and in some parts of Canada, the rude awakening can also come from overnight frost that has you scrambling to harvest any lingering fruits, vegetables and herbs from the garden. There are few things more sad than realizing summer is coming to a close.
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