Last week I shared with you some of my favorite Spring Drinks. Well the weather has continued to improve, and with almost 70 degree temperatures, I have broken out the shorts and contemplating making the permanent switch to wearing sandals. With Spring getting even closer, I realized that I need to start preparing…
Last year, I shared with you some of the liquor infusions that I made. The bubblegum vodka and limoncello were delicious and will definitely be repeated this year. I learned a lot form these experiments, but the most important thing I learned was the importance of surface area. The more surface area that is exposedof the flavor you are trying to infuse, then the faster the flavor will infuse into the alcohol.
Infusing liquor takes some time, so in 2 or 3 weeks I will show you if these infusions work and what tasty drinks you can make with them!
First up is a what should be a spicy and sweet combination; Pineapple and red pepper! I filled a pint size mason jar with pineapple chunks (cut into about 1/4in wide pieces) and 1/2 tbsp toasted red pepper flakes. I filled the container with about 8 ounces of vodka.
Next up is the cool and refreshing cucumber melon. I have had cucumber water before, so I am imaging this spirit to have a clean and refreshing profile. I used a melon baller to extract the cucumber and honeydew. In the jar I stacked the honeydew followed bu cucumber and repeated until the jar was full. I then filled the jar with about 6 ounces of vodka.
and finally is cranberry, orange, and nutmeg combination. I used frozen cranberries that I cut in half. Using a knife I cut off the skin from clean organic oranges. In making limoncello, I used the skins of the lemon, so I am assuming the same principle will apply here. I grated the nutmeg directly in.I filled the container with about 8 oz of vodka.
I am keeping these jars in the beer drawer ( what is more commonly known as the vegetable drawer, but I store beer in mine) of the refrigerator for the next 2 weeks and will shake them up every few days. In a few weeks, I will share the results of this experiment with you.
can’t wait to hear how the pineapple/red pepper one turns out! may have to try that one myself… any ideas for infusing ginger into vodkas? i wonder what else would pair nicely with it… have been enjoying lots of ginger drinks lately and need to find a way to do it myself!
Thanks Mallory! I tried a Ginger Lemon infusion as well, so I will know in a few weeks how that works out.
Inspired by this, http://blessherheart.typepad.com/bless_her_heart/2010/10/lets-infuse-some-vodka-with-yumminess.html, I made ginger-cardamom vodka and just cut chunks of peeled ginger small enough that I’d be able to get them out of the bottle later, and let it infuse for a few weeks. I think I used about five inches of ginger for a whole large bottle of vodka. If you do like cardamom, it’s a good combination, but I’d recommend adding a small amount of cardamom for the last week only – the combination as I made it was a little too heavy on the cardamom.
Hi Taylor! Thanks for stopping by and saying hi. That last photo on this post is so beautiful! Vodka infusions basically sound like heaven!
Thanks Angharad! I am pretty excited to try them out in a few weeks
Blimey – they look good!
Thanks Suzy!
oh yum! This makes me glad that I’m not pregnant anymore!
How do you think to make bacon infused vodka?
Cathy,
This explains how to make Bacon Bourbon, http://taylortakesataste.com/what-to-do-with-bacon-bourbon/ Just substitute the Bourbon for Vodka
Beautiful photos and great ideas! I did an orange infusion a couple months ago (also inspired by a Morry’s post) and I totally get what you mean by surface area. I think I actually made tang. I used so many peelings that the final product was almost undrinkable. Wasn’t good alone and was very ORANGE in simple cocktails….
I picked up a bag of serrano chilies at the farmers market Sunday and I’m thinking about making a chili infused vodka. The best jalapeno infused vodka I ever had was at a place called PJ’s in San Fran and I have long wanted to replicate it….but right now I have serranos…
Any advise or learned lessons on chili infusions???
This has a recipe for Poblano & Sun-Dried Tomato vodka for your bloody marys. The picture isn’t as pretty as yours, but it sounds incredible http://www.squidoo.com/how-to-infuse-use-vodka
just curious if i have to sterilize the mason jars??? so excited to make these!!! i have quite a few birthdays next month and i think this is such a cute little gift
Hey Desiree, Yes I would make sure the jars are sterile before you make an infusion.
So, I’m curious…what were the results of this?
Did you ever let us know how these turned out? I think I may make some this wknd!
can you still eat the fruit after a few days? I made a few jars and want to take them to a tailgate…will the fruit be eatable? I made them sunday afternoon we start the party on friday and saturday…what do you think. There in the frig right now. my first time…i dont want to let everyone down…thank you
elena