If the GFC and the recent Budget didn’t give you a reason to turn to drink, the notion of moving back to some of our quaint home projects – mingled with exotic vodka drinks – might!
I’ve personally always considered vodka a winter drink. I don’t know whether it’s the romantic notion of feeling like a Russian princess, or my time spent skiing throughout my university days, but I think the colder whether we’re starting to (finally) experience is perfect for these vodka infusions.
But no matter the time of year, they’ll also make fantastic gifts (Birthdays, Father’s Day and Christmas).
To create the following infusions, I’ve provided some basic guidelines. Essentially, though, all that’s involved is putting a bit of the best quality vodka you can acquire into a lidded container, adding a few fresh sprigs of your herb of choice and allowing the mixture to infuse for several days. For each of the herbs listed, I’ve also offered five flavour pairings, if you’d like to infuse the vodka with a little more than one herb – which, of course, will also taste fantastic all on its own. These suggestions come from The Flavor Bible, my indispensable go-to manual when looking for ideas for culinary pairings.
Herbs
- Cilantro Pair with: ginger, chile peppers, figs, cucumbers, cumin seed
- Basil Pair with: strawberries, cucumbers, orange peel, peaches, pineapple
- Lemon Verbena Pair with: apricots, blueberries, cherries, cinnamon stick, red currants
- Lemon Balm Pair with: fennel bulb, honeydew melon, black tea, nectarines, blackberries
- Tarragon Pair with: lemon thyme, celery seeds, lemon peel, pink grapefruit, bay leaf
- Dill Pair with: cucumber, coriander seeds, cilantro, capers, lemon balm
- Mint Pair with: apples, cardamom seeds, whole cloves, grapes, peaches
- Rosemary Pair with: pears, lemon peel, orange slices, apricots, plums
- Thyme Pair with: whole allspice, bay leaf, celery stalks, cranberries, sage
- Lavender Pair with: peaches, raspberries, blackberries, strawberries, lemon peel
To Infuse
1. Clean and dry a glass container with an air-tight lid. I like to infuse in glass mason jars.
2. Place several sprigs of whatever herb you’d like to infuse in the jar, along with additional flavouring agents, if using. Cover with vodka. Secure the lid tightly.
3. The amount of time required for infusing will vary. If infusing an herb by itself, allow up to two days, shaking the jar several times daily. If using additional flavouring agents, allow at least one week. Keep out of direct sunlight and store at room temperature during the infusing process.
4. Strain solids off using a fine-mesh wire strainer, coffee filter or cheesecloth. Transfer the infusion back to the jar used for processing (after cleaning it out) or into a decorative bottle for gifting.
5. Store the infusion in the refrigerator (and consume within 1 month) or the freezer (consuming within 2 months).
If giving as a gift, you can opt to leave the infusing agents in the vodka and instruct the recipient to strain the solids off after a little time. Otherwise, strain the blend yourself and present the liquor in an attractive glass bottle. I like to use either clamp-lid glass bottles or salvaged, repurposed ones I keep on hand for gift-giving.
These infusions will be equally delicious whether served neat, with ice or blended into a cocktail. From Bloody Marys and martinis to hard lemonade and cosmopolitans, they’ll add nuance and seasonality to whatever whets your whistle.
