Wednesday, June 19, 2013

Infused cocktails

Back when I was working at a bar I had to come up with new cocktails constantly. I found that the easiest and most foolproof method was infusing liquor. There are three parts; a large glass jar, a bunch of fruit, and liquor. Oh and time. You take your jar and fill it with cut fruit and then booze (enough to cover the fruit) and then you seal it tightly and store it in a cool dark place for a few days or longer. The liquor will take on the colors of the fruit the longer it sits. When you feel it's ready you strain out the fruit and enjoy. Miraculously the liquor will take on a lot of flavor from the fruit, particularly the more juicy fruits like melons and stone fruits (peaches, nectarines, plums). Pineapples are also fantastic. Even herbs and vegetables can be used. Mint and basil are lovely (though they should stay in for much shorter times to avoid becoming super bitter) Often nothing is needed but a garnish, though the infused liquor is also very tasty mixed with some St Germain or Chambord, or topped with a sparkling soda. There are endless possibilities and so many opportunities for yummy experimentation. 

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