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Vodka Infusions

By W. Park Kerr, excerpt from Viva Vodka
Infused liquors are the new medium for creative expression in the realm of cocktail mixology, and vodka is the ideal spirit for experimentation, as any number of ingredients easily infuse into this neutral-tasting liquor and shine through with clarity.

Beyond the basic citrus infusions, you can even take the concept to the next level of creativity by using, for example, a combination of tropical fruits, or adding fiery bite with hot peppers. Subtle herb infusions perfect for exotic vodka martinis are obtainable with just a sprig or two of rosemary or basil. Infusions are surprisingly easy to make, with an end result of wonderful depth of flavor. These are exceptional when served chilled and neat, and are handy for quick cocktails with nuance and complexity.

Basic Infusion Guidelines
1. Use a clean, large (at least 1.5-liter) glass container with an airtight lid for your infusion.
2. Start with a 750-ml bottle of good-quality vodka, and use fresh spices, herbs, or ripe fruit; the average yield will be about 3 cups.
3. Save your original bottle; you will need it to strain the infused mixture into.
4. Infusion times vary depending on the ingredient. Strong flavors like lemon take less time to steep (24 to 48 hours), while milder flavors such as raspberry or pineapple may take 1 to 2 weeks to fully infuse.
5. Some ingredients may break down as they stand, requiring the infusion to be strained through a wire-mesh strainer lined with a coffee filter or cheesecloth.
6. Infusions are best stored in the refrigerator; chilling helps preserve the flavors longer than if kept at room temperature.

Vodka Infusion Recipes

Infusing Vodka
Cucumber Vodka
This infusion is fabulously refreshing in summer coolers and minimalist Martinis.

1 cup English (hothouse) cucumber, sliced
One 750-ml bottle good-quality vodka

Place the cucumber in a large glass container, add the vodka, and cap tightly. Let stand at room temperature for 3 weeks, shaking gently every couple of days. Taste for the preferred flavor intensity, allowing it to infuse for up to another week if needed. (Do not allow it to infuse any longer than 2 weeks, or a bitter flavor will result.) Strain the infused vodka into the original bottle. Cap tightly, label, and refrigerate until ready to serve.

Pepper Vodka
The hottest thing to ever hit a bottle of vodka, this infusion adds a perfect element of spicy boost guaranteed to produce the best damn Bloody Marys.

1 serrano chile, stemmed, seeded, and quartered lengthwise
1 jaiapeño chiie, stemmed, seeded, and quartered lengthwise
1 red habanero chile, stemmed, seeded, and quartered lengthwise
One 750-ml bottle good-quality vodka

Place the chiles in a large glass container, add the vodka, and cap tightly. Let stand at room temperature for 48 hours, shaking gently once or twice a day. Taste for the preferred flavor and heat intensity, allowing it to infuse for up to 2 more days if needed. (Do not allow it to infuse any longer than 2 weeks, or a bitter flavor will result.) Strain the infused vodka back into the original bottle. Cap tightly, label, and refrigerate until ready to serve.

Pink Grapefruit Vodka
This is pure pucker, made with sweet Texas Ruby Red grapefruit (or regular for more tartness) and refreshingly ready for a Grapefruit Martini or other summer cooler.

1 large pink grapefruit, unpeeled and sliced
One 750-ml bottle good-quality vodka

Place the grapefruit slices in a large glass container, add the vodka, and cap tightly. Let stand at room temperature for 1 week, shaking gently every couple of days. Taste for the preferred flavor intensity, allowing it to infuse for up to another week if needed. (Do not allow it to infuse any longer than 2 weeks, or a bitter flavor will result.) Strain the infused vodka into the original bottle. Cap tightly, label, and refrigerate until ready to serve.



Copyright © 2006 Chronicle Books, Reprinted with permission
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