I have a bit of a reputation for making unusual (and tasty) cocktails featuring unexpected flavors. One of my favorite things to use in these is infused vodka (and tequila). Now, many people think it's super fancy and difficult to make these (it's not). Others think it's somehow dangerous (it's not, to my knowledge).
My latest obsession is vodka infused with vegetables. To be specific, I've been enjoying celery and beet infusions, along with my ubiquitous dried chile vodka. Veg cocktails are fun, different, and pair really well with food.
Want to get in on the fun? Grab a bottle of vodka, some veg, and let's go!
Neutral vodka (I like the Kirkland brand American vodka at Costo)
organic celery, washed well and sliced horiontally
red beets (peeled and cut into chunks - doesn't need to be organic since you peeled them)
dried organic chile peppers (I grow and dry red cayenne, but any chile will work)
3 pint size ball jars with lids
In the first jar, add about 1/2 cup celery slices. Add 1tsp. celery seed. Fill with vodka, screw the lid on very tightly, and shake.
In the second jar, add about 1 /2 cup of beet chunks, fill with vodka, screw the lid on very (very) tightly, and shake.
In the third jar, break up 4-5 dried chiles. Fill, with vodka, screw the lid on tightly, and shake.
Set jars aside overnight, then place in refrigerator. Let infuse in the fridge for at least a week, drain out the veg, and enjoy!
Stay tuned for new recipes on what to do with your *fancy* new infused vodkas...
Unapologetic, rebelliously committed to doing things ourselves. Dedicated to hand-crafting, old-school techniques, made-from-scratch, creativity, and beautiful design.
Thursday, April 27, 2017
Back to Teaching! All About Herbs: Culinary Magic and Sustainability
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