DIY: infusions

I know it's only Wednesday but I've got happy hour on the brain. So for this week's DIY project I am making Ginger Infused Vodka. Okay… I really started the infusing about a month ago but I am choosing to write about it today….

Infusing alcohol is insanely easy, fairly inexpensive, and deliciously rewarding! 

Step one -- What do I want my vodka to taste like? This can be the hardest part of the whole process! I've found it helpful to think about the ingredients that were in cocktails I have enjoyed in the past (in this case a ginger-y Pimm's Cup came to mind). Dry ingredients work best, so if you are choosing a fruit, make sure you pick one that you can find dried or that has a peel (i.e. citrus). 

Step two -- Purchase ingredients. When it comes to choosing the vodka, I am of the opinion that there is no need to splurge on a high quality brand (although I would go for organic or local if you can afford it). There is, however, some argument for getting a higher proof vodka (100 and above instead of 80) for reasons of stronger flavor and faster extraction. I haven't seen much of a difference but it probably depends on what you are infusing. Note: many liquor stores will not have the higher proof vodkas out on the shelves so you will have to ask for them. 

Step three -- Infusing. For a 1.75 liter of vodka I used a medium-sized piece of fresh ginger. Just combine the vodka and sliced ginger (with skin on), give it a quick stir, and store it in a dry, dark location. It's best to do the infusing in a glass container that has a tight seal. You can let it sit for 2 weeks to a month, depending on how strong you want the flavor to be, making sure to shake it every 2-3 days. The infusing time varies greatly depending on what you are using so make sure to do you research (there are recipes for almost any combo you can imagine online). Fresh herbs should only be left in for a few days, where dried fruits, spices, or nuts can infuse for several weeks. 

Step four -- Strain and enjoy. Filter out the ginger with a fine mesh strainer or a paper coffee filter. Store in the freezer or give as a gift!

I've also dabbled with mission fig, basil, cinnamon, anise,  and basmati rice -- all to delicious success.

Winter Ginger Fizz: 

   2oz ginger infused vodka

   2tbsp rosemary simple syrup 

   Club soda

Boil equal parts water and sugar until sugar is dissolved and infuse rosemary sprigs in heated liquid for about 15minutes (with heat off) for rosemary simple syrup. Combine syrup and vodka in a cocktail shaker, shake it up, and serve toped off with some club soda.