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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