Infused Vodka - Tip of the Day

by Alexa Weibel, Posted Dec 15th 2009 @ 9:00AM

Infusing vodka adds a depth of exciting flavors to cocktails.

Although the usual vodka soda has its charm, it also serves as a blank canvas to which you may add a variety of electrifying flavors. Though bottled varieties have been making their way into the market (Subrosa infuses vodka with saffron, Hanger One does chipotle-chile, V Georgio uses acai), they're often unnecessarily expensive.

To infuse your own vodka, simply buy a quality distilled bottle and wash and dry your desired ingredient -- be it a savory (rosemary, thyme, lavendar) or refreshing herb (mint, cilantro, basil) or vegetable, fruit or root (jalapeno, orange zest, ginger). Place your flavoring in a jar, and pour the vodka on top. Seal tightly and let it sit away from direct sunlight until you've achieved the desired amount of infusion -- fresh herbs and citrus ingredients need only rest a few days, whereas berries take a week or longer. Other ingredients, such as lemongrass and jalapenos, may take two weeks. You can also do a taste test -- if the flavor is too subtle, let it infuse a few more days.

Here, Flickr user Mccun934 created unexpected pairings of infusions, from front to back: Meyer lemon and guava, coconut and lime, and pomegranate thyme. Topped simply with club soda and simple syrup, if desired, these bases make exciting drinks, though infusing the vodka with only one ingredient allows for a wider variety of uses.

What sort of vodka infusions have you enjoyed? Let us know in the comments!

Filed Under: Trends, Tip of the Day, Drink Recipes
Tags: infused vodka, infusing vodka, spirits, vodka

Chew on This

Royal Wedding Cake Details Revealed! - YumSugar

Make Your Own Pop Tarts - CHOW
Denny's Introduces a Maple Bacon Sundae - Eater
Whole Foods Opening Bars in Stores - USA Today
Rules Of Bar Etiquette -- For The Bartender - HuffPost Food

Reader comments (Page 1 of 1)

12-15-2009 @6:07PM Tim said... Sub Rosa Saffron vodka is heavy into Indian Moroccan flavors with a big hit o' cumin, a little coriander, all sorts of peppers, ginger with saffron as the coloring and perfume. Watch out for fruits and juices. They can go "south" quickly and over macerate and turn to mush with muddy, not crisp flavors. You'll have better luck with herbs and spices but they can get over extracted quickly too.

If you can, find 190 proof Everclear and soak in that, to taste, then water down 50/50 to make it drinkable. Strain and bottle.

While expensive, at least Sub Rosa's Saffron vodka is totally unique and Hanger One's Chipotle vodka is stunning. At least someone is pushing the evelope on the commercial side. Those at least are complex, whereas Three Olives are priced right... who needs sweet bubble gum vodka or root beer vodka or grape vodka for all that matter. Three cheers for the those litle craft distillers.

Now go make something interesting.

Reply

Vote upVote downReport

1-11-2010 @12:13AM Howard said... Vodka is great to use when infusing different flavors. It can easily be used to create your own liqueurs or vanilla extract. Get some vodka-based liqueur and cocktail recipes at http://homemade-liqueurs.com
Reply