Today’s topic?  Infused spirits.  I opened the fridge yesterday to find that I had leftover strawberries in the crisper.  They were on sale at the grocery store so I’d stocked up a little while ago.  Since the remaining berries looked parched, to say the least, I decided to make strawberry infused water, so as not to just throw them away.  That got me to thinking about a post by Frank Bruni on the subject of infused spirits in which he immersed ginger, tamarind, peaches, gummy bears, even garlic into jars filled with vodka.

Making your own infusion allows you to put your own stamp on things and offer something no one else has,” said Dave Arnold, a cocktail maven who works as the director of culinary technology at the French Culinary Institute in New York. And that, he added, has great appeal in a cocktail era as competitive as the current one.

Fig and Vanilla Infused Vodka

Grape and Taragon Infused Vodka

Brandied Cherries

 Citrus Infused Vodka

Smoked Ice Cocktail

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