Last week I took a hand in infusing my own vodka. The results were better than I anticipated and the process was just too simple not to share with everyone here. In a few days, you can have your own naturally flavored vodka for cocktails to come!
• Choose a good base to infuse your ingredients. I used Tito’s Handmade Vodka, which has a nice smooth and clean taste with little burn. If you’re experimenting with new ingredients, you can choose inexpensive vodka and filter it through a Brita filter for better tasting vodka.
• Ingredients. For my lavender lemonade cocktail I picked some fresh Spanish lavender from my yard. Although, English lavender is the preferred lavender of choice for cooking because of its sweet fragrance, Spanish lavender worked fine for me. I used about 5 sprigs in a jar. You can also find some dried lavender buds at Wholefoods or your local health food store. Remember a little goes a long way. Too much lavender can make it taste too bitter or taste like your eating perfume. For the Thai Moscow Mule, I infused a jar of fresh cut Lemongrass (muddled) and another jar of peeled and sliced ginger. One thumb of ginger should be plenty unless you like a strong and spicy flavor.
• Place you ingredients in a jar, add your choice vodka and tightly secure the lid. Store your concoction in a dark place and give it a shake a couple times a day. Strong flavors like orange and ginger only take 2-3 days to infuse, while milder flavors like cucumber, lemongrass, or berries take as long as a week. Taste in a coupe days then strain when ready.
Experiment with unusual flavors. Jalepeno infused vodka would be a great in a bloody mary. Try pairing flavors like strawberry and basil. I also love herb infused vodka like cilantro, mint, rosemary and of course lavender!