"infusion" news and stories

Gin is one of my favorite types of spirits. Over the next few months I will post reviews on quite a few of them, but first I should cover some background on the subject. Gin could technically be called a type of infused spirit sort of like the infused vodkas that are so popular today.

Gin was first created around 1650 in Holland by a physician as a medicinal tonic and was called genever, which is Dutch for juniper. Genever as a tonic was very rough, heavy, and sweet. The English started drinking the spirit and shortened the name to gin, as well as changing the recipe over time to become dry, i.e. not sweet. Genever is still made in the Netherlands but has developed over time to its current form.

To be called gin, the primary or base flavor/aroma is juniper berries which have a piney, sweet/sharp taste and smell. In addition gin may have a wide variety of herbs, spices, roots, pits, peels, and other plant substances added for more complex flavor. These flavoring elements are referred to as botanicals. Some commonly used botanicals besides juniper are: almonds, angelica, aniseed, caraway seed, cardamom pods, cassia, cinnamon, citrus peel (lemon, orange, and bitter orange), coriander seed, cubeb berries, cumin seed, fennel seed, ginger root, iris root, licorice root, nutmeg, paradise grain, savory, star anise, and violet root. Probably anything else you can imagine has been used as well.

eGullet member Andrew Fenton recently posted about his current success with making what he calls Weeniecello, vodka infused with hot dogs. Apparently the Hebrew National all-beef franks were treated to a five-week soak in 100-proof Smirnoff. The vodka was then strained and used in a Weenie-Tini, Fenton's blend of Weeniecello, dry vermouth and sauerkraut brine. Fenton says the cocktail has "a richness and subtle beefiness not to be found in traditional vegetarian cocktails." One eGulleteer pointed out another page with more pork martinis.