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HOW TO MaKE aN INFUSION
Practiced by distillers for centuries, infusing is simply the practice of steeping or macerating a flavoring component into a neutral spirit and letting it sit for a period of time. The time it takes for the spirit to absorb the flavor is determined by the base product and environmental factors. When infusing, a good rule of thumb is to start with citrus fruits first, then add other fruits and vegetables. Be sure to constantly supervise your infusion or it may result in a mushy mess.
By Shawn Soole
Choose your ingredients
Build your infusion
Time your infusion
Wash ingredients thoroughly especially fruit or vegetables to insure they are free of pesticides and any impurities that might contaminate the final product. Berries such as blueberries, raspberries and blackberries should be left whole while strawberries should be thinly sliced. More fibrous fruits such as mango and pineapple should be chopped into small chunks. Use only the peel from citrus fruits. Flavors such as vanilla beans should be sliced lengthwise and herbs left on their stem. Fill the glass jar first with your flavors then top with your base spirit. Make sure the lid is tightened securely.
Infusion times vary so taste your mixture every few days until the taste is to your liking. If you want to deepen the flavor, as in liqueurs, add a little sugar and stir in to dissolve. After a while the infused ingredient will turn mushy. Strain your infusion, for added smoothness use a coffee strainer, and put in a bottle and refrigerate. Oh, yeah definitely eat the fruit and veggies!
1 3 4 2 While vodka is the most popular base for infusions, you can add flavor to any spirit. The choice of flavoring agents can go as far as your imagination takes it. Try orange infused tequila or a fig and cinnamon infused bourbon. The choice is yours.
Choose your jar
Tall or round glass jars with tightly fitting lids, preferably with pouring spouts, are best. If the jar will be displayed, pay attention to the presentation of your creation and be sure to date the infusion and have one person in charge of knowing when liquor was added and how long the fruit has been in the jar. The jar can also be refrigerated.
A MUST TRY
Bloody Mary infusion perfect for suMMer Quarter four fresh tomatoes and place into the infusion jar. Slice a jalapeno pepper. If you do not like so much heat, take out the seeds and the white rib inside for a lighter hot flavor. Add vodka, let steep for two weeks and then strain alcohol. Add some tomato juice, splash of Worcestershire, horseradish and celery stalk.
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CHILLED MAGAZINE
