How to Infuse

BottoMs up! HoW to

HOW TO Ma aN KE 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. INFUSION

By Shawn Soole

Choose your ingredients Build your infusion Time your infusion

Choose your jar

1While 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. 3 4

Tall or round glass jars with

2tightly 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 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. yeah definitely eat the fruit and veggies! the jar. The jar can also be refrigerated. 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 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, 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.

Try watermelon, apple, grapefruit, mango or how about cucumber, mint, garlic, lavender, hot peppers, cinnamon sticks, ginger, horseradish or black pepper corns. You can even infuse with candy think candy canes or candy corns. Combine ingredients that match well in a cocktail or culinary dish.

tips from tito:

Tito Beveridge of Tito’s Handmade Vodka

Choose infusion ingredients wisely. Especially with citrus fruits, the cellulose causes bitterness so you must check the flavor after a day or two. Use only peels with very little pith (the white part of the fruit). Citrus flavor is in the oils from the peel not from the juice. Fresh is best. When you make your own you know what you’re drinking. Using the freshest ingredients and the purest base spirit will produce the most impressive infusions. With certain ingredients the longer an infusion moculates the better it will taste. An infusion will become richer and more complex as it sits, so place your infusion on a windowsill, give it a shake and taste now and then. Moculated infusions, which refer to how ingredients interact and change each other, can be as simple as adding frozen or even dried cherry raisins, infused right in the bottle. Or combining vodka with cucumbers or jalapeno peppers to produce great flavor combinations that are perfect drinks.