You may disagree, but I’m just gonna say that the flavored spirits coming to the market are moving from the acceptable to the dubious. I mean, when I start seeing gummyfish-flavored vodka, I think it is time to say, “whoa, there.” That said, there are a number of offerings that I really enjoy and I admit to buying them regularly (Absolut’s Wild Tea is definitely one of them). These products also inspire me to make my own infused spirits. Over the last couple of years, I’ve made some very successful potables (sour cherry vodka, jalapeno tequila, fig vodka for the Fig Cocktail) and some not-so-successful versions (peach-infused bourbon – not enough sweet, too boozy).
The best part about making infused spirits is that it is easy—and it doesn’t take very long to taste the results. In fact, when I make the jalapeno tequila, I only infuse the booze for about 15 minutes, which is just enough to give it a low-level, underlying kick. Similarly, cucumber vodka only takes about a day to develop a nice, fresh cucumber flavor.
My friends and I have a monthly brunch club and this month’s theme is Southeast Asian. Since we all bright something to the brunch, and since brunch usually means cocktails, I decided to come up with a new infused spirit to celebrate our gathering. Given that it’s summer, I thought some of the fresher and brighter flavors that come from that region would be appropriate; may I present lemongrass, ginger, coriander vodka:
My hope is that, after a few days, this will be delicious enough to drink just over ice mixed with club soda, but I am also cooking up a cocktail in my head; stay tuned for another post with the results of this experiment. In the meantime, celebrate the weekend! Get yourself a nice big jar, a big bottle of booze, and head out to the market for some inspiration! Bear in mind that the longer you infuse, the stronger the flavor will be, and that any spirit containing perishable food (fruit, citrus peel, etc) should be kept in the refrigerator when not in use.
PS – here’s a little tip from me about working with lemongrass; the sound’s not great, but you get the point.