Summer Infusions
Contributed by on Jul 01, 2014
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Being from an Italian family, a summer staple was always to have a big pitcher of red wine full of cut-up peaches soaking in the fridge.
The summer peach adds a delicious accent to the wine, and this is possibly one of the earliest ways alcohol was infused. Infusing spirits in addition to wine with different flavors is an excellent way to experiment with your own unique tastes. All you need is your choice of base liquor – The most commonly used is vodka, but other light spirits can be used (such as gin or light rum, and of course wine). The latest trend includes using tequila, whiskey & bourbon for infusions.
You simply marinate your liquor with any flavor of choice, much like the way you would marinate food. Popular choices are herbs, spices and fruit. However, you can create your own combinations and basically use whatever you think will taste great (think habanero peppers infused in vodka for a killer Bloody Mary).
Using an air-tight jar is key, and your infusions should be stored in a cool, dark place, although keeping them in the fridge would also work. Average infusion times are 3-5 days, but these times vary and can be anywhere from 1-2 hours or 2-3 weeks or more. You should shake your creation 3-5 times per day and do taste tests periodically until you reach the desired flavor.
In addition to their popular favorites, including Apple Cinnamon and Banana Bread Infusions, Las Vegas mixology bar at the Palms Casino Resort, Scarlet, has recently introduced some new summer infusion flavors ranging from sweet and savory to hot and spicy.
Some of these include Pineapple-Apricot-Tequila, Papaya-Mango-Lime-Tequila, Bacon Vodka and Fig-Infused Bourbon. If you are in the Las Vegas area, you can imbibe on your choice of infusion, which is served in a 2-ounce pour on the rocks ($10). You can also sample multiple flavors with flights ($12).
Two to Try at Home
CHERRY-ORANGE BOURBON
- recipe courtesy of Everyday Food
Ingredients:
- 2 cups Fresh or frozen sour cherries
- 1 strip Orange zest
- 500 ml Bourbon
Preparation: Combine ingredients in a clean one-liter jar with a lid. Store in the refrigerator and shake daily for 4 days until infused, then strain and discard solids.
Use the Above Cherry-Orange Bourbon Infusion to Make:
SOUR-CHERRY OLD FASHIONED
Ingredients:
- 3 slices Orange
- 2 oz Cherry-Orange Bourbon
- Ginger ale
- Maraschino cherries
Preparation: In a cocktail shaker filled with ice, add orange and bourbon. Shake well, pour into a highball glass, and top with ginger ale and cherries.
CUCUMBER-INFUSED GIN AND GRAPEFRUIT FIZZ
- recipe courtesy of Martha Stewart Living
Ingredients:
- 2 Persian cucumbers (or 1/2 English cucumber), thinly sliced into rounds, plus more slices for serving
- 12 oz Gin, such as Hendrick’s
- 8 large Ice cubes, or regular ice cubes
- 3 12-ounce bottles Grapefruit soda, such as Spindrift
Preparation: Place cucumbers in a small pitcher. Mash with a muddling tool or a wooden spoon until cucumbers release juices and break down into small pieces. Add gin, cover, and refrigerate at least 12 hours and up to 3 days. Place ice in each serving glass. Pour 1 1/2 ounces cucumber-infused gin into each and top with soda. Stir once, garnish with cucumber slices, and serve immediately.
