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practice, this only applies to similar
flavouring agents. If you have infused
dried cherries, then you will have a
good feel for how to infuse dried
strawberries. Likewise, having infused
basil, treat mint similarly. Infuse agents
that you enjoy in other applications. |
encourage wild experimentation, but
do so in small batches. Six ounces
(175 ml, 3/4cup) is a good initial
quantity as it is about a sixth of a bottle
of vodka, and will provide enough
vodka to evaluate the success of the
infusing.

Here are notes on eight infused
vodkas that | have particularly enjoyed.
All were infused with just enough
vodka to cover the flavouring agents. |
enjoy highly extracted vodkas, but if
you prefer a subtler flavour, increase
the quantity of vodka, and taste every
third day. While these notes do
evaluate the success of an infusion
with objective criteria, note that if you
do not enjoy the flavour in general, you
will likely not enjoy such an infused
vodka. Caveat Boozeur.

Ginger

Ginger has a tremendous affinity for
infusing, as it is such a strong flavour-
ing agent. If you enjoy ginger, try this
infusion, otherwise, don’t bother. This
vodka has a piercingly clean flavour,
and is extraordinarily smooth. As
ginger has excellent medicinal proper-
ties, this is one type of alcohol that
does you some good. Overall, this is
my favourite infused vodka.

Ar

 

  

Lemongrass

This is a subtle flavour. While the
general aroma and taste are citrussy,
there is a pleasant herbaciousness. If
you are familiar with lemongrass from
Thai cuisine, you will know what to
expect as it is very consistent with its
culinary application. While lemongrass
vodka does not overpower, it is vivid
through its complexity.

Black Peppercorn

Intense is the word linked to this ©
infusion. Penetratingly sharp flavour,
swift attack, and lack of alcohol on the
palate characterize pepper vodka.
Excellent as a drink, mix or culinary
agent. Awesome with fresh oysters on
the halfshell. Wickedly strong, this
vodka will appeal only to the jaded of
palette.

Apricot

Using dried apricots works very well.
This is the ultimate in lushness. Heady
sweetness masks the potency of this
infusion. Seductive aroma wafts up
from the volatile spirit, tempting you to
imbibe. Intense flavour, rich syrupy
texture. The road to hell is smoothed
with apricot martinis. The only weak-
ness is a degree of cloying sweetness.
Perhaps a bit of citrus in the infusion
would perk things up a bit. The swollen
apricots are decadence incarnate.

 

Basil

Intensely aromatic, basil vodka has a
light body, pure clean taste, and
extreme versatility. While this infusion
drinks well straight, it is superb for
cooking. Marinades, stir fries and
sauces will take on this flavour and
improve accordingly. If you enjoy this
vodka, try mint, tarragon or fennel.

Dried Chili Pepper

Muy caliente! Unless you use the
chilies sparingly, this will be a searingly
hot vodka. | love the burning sensation
that loads of chilies impart, but most
infusers will need to monitor this vodka
closely as it infuses. While the heat-
seekers will drink this straight, it also
serves as the basis of a brilliant
caesar. This vodka would have a three
chili warning on a Szechuan menu, so
beware.