Home infusing

Home infusing is considerably simpler.
Start with a clean airtight container, a
bottle of vodka, and the flavouring of
your choice. The container should be
non-reactive and nonabsorbent: ie
glass. The vodka should be the least
expensive possible, as whatever slight
differences that exist in vodkas will be
masked by the flavouring. The choice
of flavouring agent is up to you.
Theoretically, anything edible is
possible. Ensure that whatever you
use is clean and dry. Large items
should be cut up where practical, as
this speeds up the infusion process,
and increases the amount of flavour
leached into the vodka. Put the
flavouring agent into the container, and
pour the vodka over it. Stir well. Seal
and put in a cool or cold place. To
ensure a trouble-free infusion, the
container should be stored in a fridge
or freezer. Vodka is a fairly sterile fluid,
but if you’re adding a sugary flavouring
agent, some problems can develop at
higher temperatures.

There are no precise rules or
formulas for infusing, but there are
several things to be aware of. The
flavour will vary in intensity depending
on the type and amount of flavouring,

and of naturalist John Muir, claim that it
was invented in the 1849 Gold Rush: a
bartender, short on champagne,
concocted it to celebrate a miner’s gold
strike.

But according to mixologist-historian
John Doxat, the first dry martini was

 

the length of time the
flavouring is left in the
vodka, and the
temperature during
infusing. It is impor-
tant that the vodka
completely covers the
flavouring agent to
prevent any unwanted
spoilage. Softer, water
based agents such as
fruits will infuse faster
than drier agents such
as spices. Agents with
an aspect of bitter-
ness should be
periodically tasted to
ensure the flavour
does not become
unpleasant. Infusion
time is a matter of
preference. One week
is about the minimum.
Several weeks should
be optimum. Taste
once a week to
determine level of
extraction. When the
vodka reaches an
ideal level of extrac-
tion, remove the
flavouring. According

mixed in the bar of New York’s Knick-
erbocker Hotel in 1910. The bartender:
Martini di Arma di Taggia...and the first
martini-hound: industrial magnate John
D. Rockefeller.

Rockefeller must have tipped well,
for the drink began to be wildy copied.

 

PNA M Cann alo Mnar= Lela E= tom ere UT ||
parts vermouth and gin, but over the
century, it was diluted into higher and
higher ratios. Now, ratios of 5:1-8:1 of
gin to vermouth are common.