Tag: booze

2 1/2 cups seedless watermelon, cut into 1-inch cubes, rind discarded before measuring
3 tablespoons freshly squeezed lime juice
4 ounces tequila
2 ounces orange flavored liqueur
1 1/2 cups ice
Lime wheel or watermelon wedge, for garnish

Put cut watermelon in a plastic bag and place in freezer for a minimum of 2 hours. (If time does not permit this step, add a few extra ice cubes when blending, the difference is not that significant.)

Stuff all ingredients into a blender and puree until smooth. Garnish rim of glass with a lime wheel or a watermelon wedge and serve immediately.

Infused spirits are a great way to get flavor without bulk. The substance that gives herbs and spices their flavor is referred to as the “essential oil,” an apt term that reflects the similarity of these flavorful substances to fats. Like fats, essential oils don’t dissolve readily in water so the most flavorful infusions can be made in fat—or its more drinkable molecular relative, alcohol.

Some of those compounds that produce a plant’s characteristic flavor are agents of chemical defense that have repellent or disruptive effects on attackers and, unless contained, can foul up the inner workings of the plant itself. For this reason, many of the prized aromatic compounds are isolated in special storage cells. That’s why herbs and citrus peels release a burst of aroma when you crush them between your fingers: You’re breaking open said storage cells. To maximize flavor in vodka infusions, run the ingredients through the blender briefly to release flavorful and aromatic compounds from their freshly broken storage cells.

Vodka has very little flavor of its own, so it makes a great neutral solvent. I like to infuse it with citrus peels left over from juicing or end-of-summer garden herbs, but the possibilities are endless. Raid your fridge, cupboards and spice racks for inspiration. Mix and match with simple syrup, sparkling water, juices, and fancy garnishes for easier-than-they-seem party cocktails.

Step 1 PROCURE FRUIT

Citrus-infused vodkas are simple, classic, and easily put together from fruit peels left over from eating or juicing. I try to buy organic produce to minimize the possibility of pesticide residue in my cocktails.

Step 2 WASH IT

When using citrus peels, I wash them thoroughly because I’ve seen my share of mangy toddlers in the produce aisle with their sticky mitts all over the fruit.

Step 3 PEEL IT

Using a sharp vegetable peeler is the easiest way to separate the flavorful yellow zest from the bitter white pith.

Step 4 WEIGH IT

5% by weight is enough citrus peel or herb to infuse plenty of flavor. A 750 ml bottle of vodka weighs 690 to 700 grams, so if you want to infuse the whole bottle, use 35 grams of zest. For rogue cooks or those without kitchen scales, one very large lemon, one small orange, or half a grapefruit will yield 35 grams of zest.

Step 5 BLANCH IT

Blanch the strips of zest in boiling water for 30 seconds to tame bitterness.

Step 6 ADD ZESTS

Pour the zests in a strainer over a sink and shake off remaining water. If you’re using herbs in your infusion, in this step you’ll want to dry them more thoroughly to avoid diluting the vodka. Rinse the blanched herbs quickly in cold water, then carefully wring them out.

Step 7 ADD VODKA

Put the zest in the blender. Add the vodka. Save the bottle for storing the finished infusion.

Step 8 BLEND IT

Blend. This increases the surface area of the lemon zest, exposing more of it to the vodka, and busts open the cells in which the essential oils are stored—yielding a stronger infusion in less time. Follow the same procedure for herbs. There’s no need to liquefy the mixture; just blend for 20-30 seconds to break the zest into small pieces.

Step 9 POUR IT

Pour the vodka and zest into a wide-mouthed jar. If some bits of zest are stuck under the blade, pour a small amount of vodka back into the pitcher, swirl it, and pour it quickly back into the jar.

Step 10 STORE IT

Screw on the lid and stash the jar someplace dark for four days or so. Herbs should be strained on the fourth day; I noticed that they picked up off flavors if left in longer. Citrus peel was less finicky and had sufficient flavor and bright color after four days.

Step 11 POUR IT

When it’s time to strain, set a funnel inside the vodka bottle and line it with a coffee filter. Pour the vodka into the funnel slowly, being careful that it doesn’t breach the filter.

Step 12 FILTER IT

The coffee filter will catch solid bits as the bottle collects the crystal-clear infusion.

Step 13 MIX AND DRINK

Unlike commercially infused vodka, homemade infusions naturally pick up color from the fruit. Mix up some lemon peel-infused vodka with simple syrup and sparkling water for an easy “Limoncello” soda.

Original Link and pictures: http://www.americastestkitchenfeed.com/do-it-yourself/2011/06/how-to-make-infused-vodka/