Thursday, April 27, 2017

Custom Cocktails: Step 1, Infuse your liquor

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!

Ingredients

Neutral vodka (I like the Kirkland brand American vodka at Costo)
organic celery, washed well and sliced horiontally
celery seed
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...

1 comment:

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