to the nature of the agent you may
need to strain the spirit. Most infused
vodkas will keep several months if

anything that is non-toxic. Explore
flavours that you like in other edibles,
and remember that the uses of infused

 

cool, but taste periodically during
storage, especially if the flavouring
agent remains in the vodka. As
mentioned earlier, there are no exact
ratios for flavouring agent to vodka, but
to create a strongly extracted spirit,
pour enough vodka to just cover the
agent. If the flavouring is absorptive,
such as dried fruits, you will need to
add more spirit to keep the flavouring
covered with spirit. For such flavour-
ings, use more spirit initially, and
periodically check, adding more vodka
as needed. Once you have a feel for
infusing you will intuitively adjust the
ratios to suit your tastes and the nature
of the flavouring agent. One final
caution: when infusing a given flavour
for the first time, make small batches.

vodka are not limited to making
martinis.

The limitless possibilities

for flavour

Any substance that has a culinary
application can flavour vodka. The
qualities that a flavouring agent will

impart varies according to the nature of
the flavouring agent. For example,

dried fruits will be highly extracted,

imparting significant amounts of colour,

sugar and flavour to the spirit. The

dried fruit also swells, absorbing vodka

to become a decadently intense treat.
Hard substances, such as cinnamon,

will extract more slowly and will be less

altered, but must be monitored to

The road to hell is smoothed

with apricot martinis

 

When you have found flavours you
enjoy, infuse them in greater quanti-
ties. Infusing several flavours from
each bottle of vodka works well. This
gives you flexibility and choice when
serving stylish martinis.

The whole process is surprisingly
straightforward. Once you have
infused several batches it is quite
routine. Exciting possibilities and
variations will inspire you to expand
the horizons of the martini family. You
should start with some of the more
common flavouring agents, such as
orange, pineapple and cranberry.
Commercial versions of these infused
vodkas exist, but by doing the infusing
yourself, you can control their exact
characteristics to suit your taste. You
can then branch out to explore exotic
fruits, vegetables, spices and indeed

prevent over-extraction of flavour.
Strongly flavoured substances will
need less time to extract flavour.
Subtly flavoured agents will require
higher ratios of agent to vodka. Water-
laden agents will impart a measure of
dilution to the vodka. Some particular
substances may not infuse well:
agents that are a result of processing,
such as chocolate, may react in
undesirable ways. Again, experiment
with small batches as you can always
infuse your favourites in greater
quantities. These general principles
will develop into a “feel” for infusing as
experience in the process increases.
Complex flavours can be achieved
by blending agents. There are two
approaches possible. One approach
entails combining flavourings and
infusing together. Alternatively, infuse

 

separately and blend. With similar
agents it is probably best to infuse
jointly, as it is certainly easier to do so.
The infusion will be more complex, and
more coherent, when done this way.
Ratios of each agent should be
adjusted according to its characteristic.
Examples might be a blend of pineap-
ple and kiwifruit, or a blend of cinna-
mon, nutmeg, and star anise.

With disparate flavourings, it is best
to infuse separately then blend. This
approach avoids the submergence of
weaker elements. Particularly, as
different types of agents infuse at
different rates, there is a hazard that
one agent will over-extract while others
will be diffuse. While a measure of
complexity is lost by blending finished
vodkas, the chances of a successful
blend are greater. Examples could
include tomato and chili pepper, or
cranberry and rosemary. While some
of these blends may seem bizarre,
sublime experiences await the creative
infuser. -

Have you ever had a lemongrass
martini? | have! Without giving any
promise of a definitive list, | will give
some impressions of various infused
vodkas. Please take heed that this
section is highly personal and reflects
my own preferences in flavours. Also
note that that | am only reviewing
single flavours. | strongly recommend
infusing several single flavours before
attempting combinations. Infusing is
based more on intuition than on
formulas, and intuition is developed
through experience with a range of
infusions. One guideline is to infuse
any element of a blend separately
before attempting to combine it. In

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