Vodka Infusions
Yesterday, I started a project that I’ve been wanting to try for years. Vodka infusions. I guess the delayed gratification of it has always been the stumbling block – knowing that the work you do today can’t be enjoyed for weeks.
But, after reading Infusions of Grandeur, my whistle was wet, and I got motivated. Using their formulas as a base, I started three infusions. Cantaloupe, Lemon-Lime, and Caramel. Why those three? Their ready times are nicely staggered from 1 to 3 weeks. Plus, if you’ve ever had a cantaloupe martini at the Brazen Bean (RIP) you wouldn’t ask.
I started with Hood River Distillery (HRD) vodka. Cheap Cheap Cheap. At about 6 bucks a fifth, you cant get much cheaper. However… I ran it through a Britta filter 4 times before using it. From everywhere I’ve read, including Mythbusters, vodka websites, etc., doing this will immensely raise the quality of it.
The first infusion I made was the cantaloupe. I took a half melon, wedged it, cubed it, and dunked it.
The next was the lemon lime. The recipe I was following called for the zest of one lemon and one lime, with a couple slices of each. However… that recipe was developed for a sipping shot. They thought that more flavor was too sour. I want the flavor, especially since I want to use the vodka in a cocktail more than as a shot, so… I used two lemons and two limes. Its amazing how aromatic the zest from 4 pieces of fruit can be!
Finally, I made a caramel infusion. Infusion may be the wrong word. Basically, its dissolving the caramel in the vodka, and as such, can be ready in three to four days. The moment the vodka hit the candy, the solution started turning a milky white. The nice thing with the caramel is that it cant over-infuse.
So, given that next week will be tied up with Coachella, we should have some tasty infusions for the next couple of weekends.
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