How to Make Flavored Spirits Tastier Than Store-Bought Spirits
When you walk into any large liquor store, you’ll likely see shelves and shelves of colorfully packaged vodkas in a variety of flavors, from cookie dough to Swedish fish. While these perfumes are a wonder of the chemistry of fragrances, they often seem cloying or artificial and are not good for anything more than a novelty. Homemade infusions are a different story, however, and they have the added benefit of allowing you to control the outcome.
However, don’t confuse “control” with “stress”! Take a sip if that helps, but take a deep breath. It is highly unlikely that you are going to screw up. The great thing about infusions is that there are no overly strict rules, but only general rules that you can follow or ignore at your discretion. I personally wouldn’t recommend insisting on pineapple bourbon, but don’t be afraid to watch your unique (and possibly odd) flavor to see where it takes you.
Step one: choose your poison
Since vodka itself doesn’t taste much, vodka is an obvious choice for infusions, but don’t rule out other, more aromatic alcohols like whiskey, tequila, or even brandy. Just keep in mind that the more aromatic the alcohol, the more aromatic the brew needs to be. Cucumbers give vodka a subtle freshness, but in bourbon they will be subtle (and just plain weird).
In terms of price, mid-range spirits should be more than affordable, but don’t buy super cheap here as strawberries or vanilla are unlikely to hide the taste of awful cheap vodka. If in doubt, follow this rule: if you do not want to drink it as part of a cocktail, do not use it to prepare an infusion. If you’re worried about wasting precious ethanol, just remember that you don’t have to pour in the whole bottle, a cup will do.
Step two: know your tastes
In the simplest case, preparing an infusion requires nothing more than chopping food and throwing it into an airtight container with booze. You can skip the peels, however – if you don’t feel like eating them (bananas and melons, I think) remove them. Vegetables require nothing more than quick cubes, and herbs can be left intact. However, there are a couple of ingredients to think about and prepare:
- Citrus : The old method of chopping and stirring would have worked here were it not for this pesky core, also known as the white portion of any citrus in the peel, which will give your infusion a bitter, unpleasant taste. For this reason, I prefer to only use the zest for my citrus infusions and use a vegetable peeler to remove only the outer rind.
- Fat : We, as a culture, seem to be obsessed with adding bacon to everything, and alcohol is no exception. But it’s not as easy as tossing a couple of strips of fried pork in the bourbon, you won’t actually add anything to the meat, but instead use a method known as fat washing. The video below will show you how to use good old bacon fat, but this method can be applied to any fat. Gin infused with olive oil makes a great martini, and the aromas of sesame oil, coconut oil, and even duck fat can be mixed with alcohol without any greasy mouthfeel.
Finally, don’t be limited to sweets. Filled with savory herbs such as cilantro or hot peppers, a perfume infused with Bloody Mary or margarita is a great base, while the tears of enemies serve as a pleasant, salty counterpoint to a sweeter brandy.
(“What about candy?” You ask? It’s not really an infusion, but rather a dilution, so I’m not going to dwell on it here. If you just need fish-flavored Swedish vodka, check the posted this post 1 Fine Cookie .)
Step 3: Measure it (or don’t)
I have made quite a few infusions, and have only ever observed them, usually mistaken in the direction of “much more fruit than required.” If this thought makes you uncomfortable, feel free to take a look at the handy chart provided by Marcia Simmons of Serious Eats (I’m assuming the “parts” are by volume):
- Melons, cucumbers, bell peppers, berries, stone fruits, apples, pears: 1 part ingredient to 1 part alcohol.
- Fresh herbs, hot peppers, citrus fruits, ginger: 1 part ingredient to 2 parts alcohol.
- Most dried spices: 1 part ingredient to 3 parts alcohol.
- Vanilla: 1 pod per cup of rubbing alcohol.
- Cinnamon: 5 2-inch sticks per cup of rubbing alcohol.
The only other ingredient I like to add is a little sugar (no more than a teaspoon per cup) to soften any alcoholic bite and add a richer flavor. I’ve even done it with zesty flavors (like horseradish) and it really helps smooth things out.
Step four: it’s time to go
Once you’ve selected your alcohol and prepared your other ingredients, it’s time to combine. Toss everything in an airtight glass jar, store out of direct sunlight at a reasonable room temperature, and wait, shaking gently once a day. How long you wait again depends on your ingredients, but given the fact that ethanol is a fairly effective solvent, it rarely takes more than a week for you, especially if you’re only injecting one or two cups.
Super flavored ingredients transfer their scent faster, and you can always taste them in a day or two to see how things are going. If you’re more into planning, Marcia Simmons has some helpful tips for you:
- Herbs, hot peppers, vanilla, ginger, cinnamon, citrus fruits: 1 to 3 days.
- Melons, bell peppers, berries, stone fruits: 3 to 6 days.
- Cucumbers, most vegetables, apples, pears: 5 to 7 days.
- Most dried spices: 8 to 14 days
Once your creation is flavorful enough, strain, strain and strain a little more. Plant residues can decompose and cause an unpleasant taste, so removing them is key to maintaining the best flavor for adults. A strainer of cheesecloth is enough for a quick drink, but putting it through a coffee filter is the best way to make sure you extract every bite of fruit, vegetable, or herb from it.
Your unique and delicious alcoholic beverage is ready to drink. Since it’s already filled with flavor, I recommend serving it chilled and up, possibly with a little soda if absolutely necessary.