Canning, jamming, pickling – when it comes to our food and drinks, it’s all about making them yourself these days. Many mixologists are taking matters into their own hands and jars, putting everything from jalapenos to grapefruit into their favourite vodkas. But it doesn’t stop there – you can also add your personal touch to other spirits such as gin and tequila.
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For those newer to infusing, here are five recipes that are easy to make and sure to impress at your next gathering.
Jalapeno Vodka
Great for: Bloody Marys
Method: Use two jalapenos per 750 ml bottle of vodka. If you want a milder infusion, leave the seeds of the jalapenos out. If you aren’t afraid of some real heat, leave them all in. The infusion process takes anywhere from one to five days. The longer the jalapenos are left in the vodka, the hotter the finished vodka will turn out.
Earl Grey Tea-Infused Gin
Great for: Gin and tonic
Method: With a half-litre of gin, add three tea bags and infuse for just three hours. The tea adds that nice bergamot flavour and cuts the astringent bite of the mid-shelf gin.
Lemongrass Blood Orange Vodka
Great with: Blood orange juice, a squeeze of lime, topped up with tonic
Method: Add three blood oranges, zested and juiced, and two slightly bashed up stalks of lemongrass to two large Mason jars and fill to the brim with vodka. Let it steep for at least a week or two.
Fig-Infused Bonded Rye
Great for: Whisky sours, Manhattans or straight with a squeeze of lemon
Method: Cut up both fresh and dried figs (about 10-12 each) into quarters or smaller. Add them to a Mason jar with 2-3 bottles of high proof whisky. Shake daily for three weeks, then strain fig pulp and pieces with cheesecloth and enjoy!
Pineapple Ginger Jalapeno Tequila
Great for: Margaritas, on the rocks with a salted rim and lime wedge
Method: One pound cubed pineapple, one sliced and deseeded jalapeno, and one peeled and chopped ginger. Add all to two large Mason jars and fill to the brim with tequila.
