It’s Time to Pour the Vodka
Now that we all drink so much at home, you may have noticed that your bar trolley isn’t as versatile as you originally thought. One of the main advantages of going out for drinks is that they have all the things needed to make a wide variety of cocktails, and also matching this level of variety is often beyond the budget of the home drinker.
However, tinctures allow you to mix foods without buying extra bottles, and if you have a blender, you can prepare them in minutes . Blender infusions are quick and extremely effective. The blades bring out fresh, clean scent and beautiful colors, and when you squeeze out any particulate matter, you have a new infused vodka perfect for sipping or blending into a full-bodied cocktail. (I rarely mix them – just chill them in the freezer and then sip from tiny glasses.)
So I made Lime Leaf Vodka, Horseradish Vodka , Buddha’s Hand and Rhubarb Vodka , but now it’s time for you to try your own creative blender infusions inspired by what’s in your fridge. Fresh herbs or anything leafy is a good place to start, but tender stems, sharp rind, and aromatic roots are also good candidates. (I dreamed of vodka made from tomato peel; I think the peel will add a nice, delicate umami and beautiful color.)
In terms of quantity, half a cup of leaves or herbs is usually enough for a 750 ml bottle, but reduce that to half a cup by 250 when you’re just starting out until you find what you like. One of the great things about blender infusions is that – unlike slow soak infusions – you can mix, taste, and add more flavor as needed, so start with less ingredient and build up. I learned this lesson the hard way, digging up my sinuses violently while testing horseradish infusion.
In addition to the vodka and what you pour it in, you can also add some sugar or honey to give the look and smoothness. You can add a little to soften the pungency (as I did with horseradish ), or you can add a lot for flavor (as I did with rhubarb ). If you are working with a bright green leaf, several squeezes of lemon juice will help prevent browning.
For each infusion, the process is the same: add everything to a blender, beat until the solid ingredient is gone, then strain through a coffee filter into bottles. These infusions are best used over a few days if stored in the refrigerator, but I kept them in the freezer for several weeks without any problems.