Infused with Madness

Rose Vodka

I made this in post-Valentine’s day fit. I don’t know what possessed me, but I had some dried rose buds (Mei Gu Hua!) lying around. Why, you ask? That’s an interesting question. Let’s just say that since starting TCM/Witchcraft school, the amount of weird items in my apartment has vastly increased.

What’s its: 

• Gallon-sized mason jar
• Rose buds (about 1oz dried)
• Vodka (I used a mid-range vodka, as the rose buds don’t cover up the flavor of cheap liquor like other, stronger infusors)
• Cheesecloth

How’s its: Put the rose buds and the vodka in the jar. I really only had to steep it overnight; you’ll be able to tell when it’s done because the roses will have lost their color. Then strain through the cheesecloth.

Recommended pairings: Rose vodka martini with an orange twist, rose vodka and soda with cucumber, rose vodka and soda with orange bitters. Experiment and try out what works best for you!

Kiwi Lemon Balm Vodka

The other night, a friend came over and we had a True Blood extravaganza. High on Joe Mangianello, we started brainstorming ideas for future infusions. She has a mass of lemon balm growing in her yard, and offered to bring me some. Combined with the kiwi, it came out with a sweet, herbal taste. It’s like tea - tea that gets you drunk.

What:

• 1 gallon-sized mason jar
• Cheese cloth
• 1/4 handle Absolut Vodka
• 1 kiwi, peeled and sliced
• 1/2 cup lemon balm (leaves and stems)

How: Combine kiwi, lemon balm, and vodka in the mason jar. Store in a dark, dry place, shaking 1-3 times daily. I removed the lemon balm after 7 days with tongs, and left the kiwi in for 9 days. Then I strained it through cheesecloth and enjoyed the magic.

Also:

You. Are. Welcome.

Blueberry Rose Gin

As I become increasingly desperate for sunshine, my infusions are becoming more and more summer-cocktail appropriate. I’m fantasizing about sitting out on my porch, sipping a glass of this blueberry rose gin with soda and mint leaves, skin sizzling, flipping lazily through a book that is in no way related to school.

If only.

Component parts:

• Pint-sized mason jar
• Cheesecloth
• 1/2 handle of gin (I used about 2/3 Seagram’s, 1/3 Beefeater - shopping was not an option that day)
• 6 oz. blueberries
• 1/2 oz. dried rose buds

Synthesis: Combine the blueberries, rosebuds, and gin in the mason jar. Store the jar in a dark, dry place, shaking 1-3 times daily. I infused it for about nine days, but the infusion time is up to you.

Cinnamon Ginger Whiskey

This is the infusion idea that started this whole project. I was sitting around one cold, stormy Portland night, pouring myself a glass of whiskey, when I realized that this would taste great with some cinnamon in it. And it would taste even better with some cinnamon AND some ginger.

And so a moderately-well thought out idea was born.

What:

• 1 pint-sized mason jar
• Cheesecloth
• 1/2 cup ginger, sliced
• 2 cinnamon sticks
• 1/2 handle Jim Beam Whiskey

How: Put the whiskey and ginger in the mason jar. Store the jar in a dark place, shaking 1-3 times daily. I added the cinnamon after about a week, and infused that for seven extra days (so it took about 2 weeks, total). It’s very warming, so save it for a nice, cold night.

OCOMites, think of this as Gui Zhi Sheng Jiang Whiskey. It’ll make you laugh, not to mention warm you and release your exterior likes nobody’s business.

Apricot Thyme Vodka

Hi, all. Long time, no post.

School and life have been driving me from my computer, but I’m here now, surrounded by an ever-mounting pile of flashcards and drinking with a certain degree of desperation.

When I first had the idea for this Apricot Thyme Vodka, almost everyone looked at me like I’d taken leave of my senses. I think it was the thyme that threw everyone off…or maybe people just hate apricots? Who knows. However, it came out really well. It’s got a nice tang to it that would go great with soda and a splash of cranberry juice. I’m looking forward to using it to craft some delicious summer cocktails.

What you need:

• Pint-sized mason jar
• Cheesecloth (lots - this one gets pretty goopy)
• Smirnoff Vodka
• Four apricots, sliced into quarters
• 5-6 sprigs fresh thyme

What you do: Place the vodka, apricots, and thyme into the mason jar. Store the mason jar in a dark place, shaking one to three times daily. I took the thyme out after about three days, and left the apricot pieces in for five or six days. Strain the vodka through cheesecloth into another vessel and drink your fill.

The straining, courtesy of J.D.

Alright, I’m going out tonight and I’m going to really and truly take a break from thinking about finals.

Just kidding. I’m bringing my flashcards with me.

Raspberry Mint Gin

In the past, I have often added this combination to my summer poolside gin and tonics, and thought that the infusion would be a more perfect realization of those heat-remedying refreshments. The result was actually quite surprising; rather than tasting like summer, it instead tastes like fall. It reminds me strongly of Thanksgiving cranberry sauce.

Life is full of these odd twists, I suppose. It’s still super delicious. I’m currently daydreaming about drink recipes to try it with…it’s much more entertaining than studying for my midterms.

Things:

• 1 pint-sized mason jar
• Cheesecloth (super important - the raspberries produce a lot of detritus)
• ~1 handle Seagram’s gin
• 6 oz. raspberries
• 3 fresh mint sprigs

Procedure:

Combine the gin, raspberries, and mint into the mason jar. Store the mason jar in a cool, dark place, shaking 1-3 times daily. I infused it for five days, but make sure to try it on your own in order to get the taste you want.

Anyone want to come over and have early-late, whatever-Thanksgiving with me? I’ll bring the booze. We don’t even need a turkey.

Parsley Vodka

If you’ve never eaten anything I’ve cooked before, let me make this abundantly clear:

I. Love. Parsley.

I put parsley on almost everything I eat. Parsley goes in my eggs in the morning. Parsley is in the zucchini pasta that I have for lunch. Parsley is an important garnish in my dinner. Parsley is amazing. So is vodka. Why wouldn’t I combine those two things for something that could only be more than the sum of its parts?

Parts:

• Pint-sized mason jar
• Cheesecloth
• ~3 cups parsley
• ~1 handle Smirnoff vodka

Sum: Combine the parsley and vodka in the mason jar. Store the jar in a dark place, shaking in 1-3 times daily. I infused this for 4 days (especially since I used so much parsley, the infusion time was shorter), and then strained the vodka into another container.

The end result is very refreshing and will, undoubtedly, become a prime Bloody Mary mixer.

Vanilla Mango Vodka

I’m thinking that the time may have come for me to drop out of school and start marketing this particular vodka full-time to sorority girls. Not even joking: it tastes like a creamsicle. If you combine it with tonic, it converts magically to cream soda. The alcohol is almost completely masked.

I need to get this out of my apartment ASAP.

What:

• Pint-sized mason jar
• Cheesecloth
• 1 mango, peeled and sliced
• 2 vanilla beans, sliced vertically
• ~1 handle Smirnoff vodka

How: Combine the vanilla beans, mango, and vodka in the mason jar. Store the jar in a dark place, shaking 1-3 times daily. I infused it for five days, but the duration is up to you. If you want more of a mango flavor, I would recommend starting with just the mango and adding the vanilla after about 3 days. Once it’s ready, strain the vodka through the cheesecloth into another receptacle.

Seriously. The day that the under-22 set gets a hold of this is the day that we see the end of our sober youth.

Blackberry Ginger Gin

In case you haven’t noticed, I’m something of a gin fiend. This has in no way contributed to my health or any good choices in my life. It has, however, been instrumental in sustaining what remains of my sanity. This blackberry ginger variety is a sweet’n’warm way of enjoying the finest the juniper berry has to offer.

Here’s what:

• Pint-sized mason jar
• Cheesecloth
• 1/2 handle of Seagram’s Gin
• 6 oz. blackberries
• 1/2 cup sliced ginger

Here’s how: Combine the gin, blackberries, and ginger in the mason jar. Store in a dark, dry place, shaking 1-3 times daily. I infused it for 9 days, but you can go to taste. The ginger notes are very heavy in this version; if you want more blackberry, I would add the blackberries first, wait three days, and then add the ginger and leave it for about 6 days.

Here’s what these lovely foodstuffs looked like before I left them gin-sodden:

Now their essence is slowly being drained…into my liver. Delicious.

Cucumber Rose Gin

Confession: I did this because I’m too cheap to pay for Hendrick’s.

Ingredients:

• Pint-sized mason jar
• Cheesecloth
• 1/2 oz. dried rose buds (because I’m also too cheap to pay for rose petals)
• 1 cucumber, sliced
• 1/2 handle Seagram’s Gin

Methodology: Combine the gin, rose buds, and cucumber slices in the mason jar. Store the jar in a dark, dry place, shaking 1-3 times daily. I infused it for seven days, but taste it once every day or so to achieve your desired infused-ness. Strain through the cheesecloth and enjoy.

Pretty picture!

Normally I would say happy Easter, but I’m too swamped with herbs this weekend to engage in my normal celebratory viewing of The 10 Commandments and Ben-Hur. Next weekend, however, the Charlton Heston-a-thon is ON.