Mango

This is the most gorgeously textured
vodka | have tasted. The vodka
becomes smooth and almost slippery,
while the bits of mango become little
slivers of pleasure. Sweet and flavour-
ful, mango vodka also smells like the
ripe fruit. A bit cleaner than the apricot
vodka, this is also a seductively lush
drink. The potency is cloaked in flavour
and sweetness, prompting me to
suggest moderation in consumption. |
wish you better luck than myself in
doing so.

Cranberry

This is a surprising vodka. It has a
gorgeous bright red colour. On the
nose it is fresh and astringent. This
vodka has very little sweetness. It has
excellent bite, although the alcohol is
well-integrated into the infusion. |
prefer this vodka straight, but it will mix
well and will accept sweetening. The
flavour is strong and tart. Quite
refreshing.

The poor cousins:

flavoured vodkas

nother way to modify vodka
is to flavour it. This differs
from infusing in that you mix
a pre-macerated flavour into
a quantity of vodka. An example of this
would be to mix in raspberry concen-
trate. There will be no effective flavour
development after the initial mixing.
This process is generally less satisfac-
tory than infusing in that the flavour
and alcohol do not integrate as well.

 

Also, there is a greater degree of
dilution and often added sugar, making
the vodka less stable. For these
reasons, if you are using flavoured
vodkas for cocktails, it is best to mix as
needed. Store any excess cold and
consume quickly. While flavoured
vodkas are useful, infusing creates an
entirely new spirit.

Applications for infused
vodkas

he obvious use for these

infused vodkas is to drink

them as martinis. If the vodka

has been stored in the fridge
or freezer, pour two ounces of vodka
into a martini glass or other cool
cocktail receptacle and garnish with a
slice of the flavouring agent or other
appropriate item. If the vodka is room
temperature or merely cool, pour two |
ounces of infused vodka into a cocktail
shaker over several ice cubes. Stir
gently for a few seconds, then strain
into a martini glass or other cocktail
glass. Garnish as above. This is the
classic way to enjoy infused vodka.
The real satisfaction of having infused
your own vodka comes when you are
sipping away at a delicious martini
surrounded by friends and listening to
cool tunes. Still, there are other uses
for these vodkas.

The martini is only one variety of
cocktail. Use infused vodka where
appropriate for the endless other
varieties. Judgment will dictate which
flavours of vodka will accent a given
cocktail and not clash with the other

elements. One general usage is to cut
these vodkas with some soda or ice
water. Some people find martinis too
strong, so diluting the vodka preserves
the flavour but makes the spirit more
approachable. Certain infused vodkas
work well with fruit juices. Some will
accent cream based cocktails. Others
will blend well with other spirits or
liqueurs. Experiment and explore, but
exercise caution.

The final major application for
infused vodkas is in cooking. Certain
flavours work well in marinades, others
in sauces. Poaching liquids can be
accented by infused vodkas, as can
soups or stews. Flambees are a
possibility, as is simply mixing in a
measure while cooking a dish. The
flavours for a given application will
depend on the substances being
prepared. Use flavours that you would
typically use for a given dish and rely
on your personal tastes. Infused
vodkas are extremely versatile. They
are limited only by you.

With a measure of experience,
infusing vodka is easy and rewarding.
It is a very open-ended project that will
provide interesting experiences
through a range of applications. At its
root, infusing vodka provides an entire
new world for the ultimate cocktail, the
martini. It is still very nearly raw booze,
but what a profound difference the
alteration makes, in style, in taste and
in sophistication. James Bond never
drank a lemongrass martini; but | have,
and you can. @

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