Infusion profusion

There are three citrus trees outside of our place in Carneros that are laden with fruit. I got more lemons, oranges and tangerines than I could ever possibly eat, so I figured I’d try my hand at infusing some vodka with fresh citrus flavors.

I picked up some large air tight jars, a handle of Svedka vodka (it’s cheap and pretty good) and picked off a multitude of fresh citrus fruit. Infusing is an incredibly simple procedure in which the alcohol in the vodka strips flavors out of whatever you may using to infuse. I made up two batches, one of just lemons and one with all three types of citrus as well as some fresh ginger and other spices. I’m going to let the vodka steep in my closet for about two weeks and then see what I have. I may have a sour mess, but what I’m hoping for is a fresh tasting vodka that I can just mix with some ice and club soda and, boom, it’s a cocktail.

Doing some cursory research online, I didn’t find much in terms of a scientific breakdown in how much of the flavoring agent should be mixed with the vodka, aside from “more flavor, more fruit” so I just loaded up the jars with as much sliced fruit that could fit. Hopefully this doesn’t make for too strong of an infusion.

You can infuse with anything. I’m sure you’ve all scene the numerous flavors in the liquor store, however my favorite homemade infusion I had was at a bar in Oregon where the bartender had made fresh pepper vodka using jalapenos and habenero peppers. The worst? Whiskey infused with bacon. Terrible.

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