A Conscious Feast by Nicole Aloni

When I started working on a cocktail book (The Backyard Bartender), my chef’s approach to creating recipes of any kind led me to look for ways to bring more than just a combination of pre-made ingredients to the glass. I decided that spirit infusions were one great way to bring fresh, complex notes to the cocktails I was designing.  Infusing spirits with custom flavors has become extremely popular in hip bars around the country for good reason.  This simple technique—essentially steeping fresh ingredients in white liquor — allows the ambitious mixologist to create delicious, seductive and very personal cocktails with ease.

photo Manny Rodriguez

Vodka is the liquor most often infused because of the clean palate it provides. However, light rum or non-complex gins may be handled in a similar fashion. Use these simple directions as a template to create your own flavored vodkas or rums in no time.  You’ll no doubt discover unique flavors that will transform your cocktails into a thing of wonder. I wound up creating lots of sassy recipes in The Backyard Bartender that use both infused spirits and simple syrups.

Pictured below is Chris Bollenbacher of Serafina restaurant in Seattle who taught me lots about this wonderful technique.

Chris Bollenbacher of Serafina

TO INFUSE SPIRITS

• Place your selected flavoring ingredients in a clean glass jar, top with the spirit and seal. Let steep, at room temperature, for at least 2 days before tasting. Flavor will typically take at least 4 days (or longer) to ripen.  Sample your brew both “neat” (straight and unchilled) and “on the rocks”.
• Be sure to shake or stir the infusion once a day. You may continue to intensify the flavor by leaving the spirit with the flavoring ingredients for up to 2 weeks. At that point, the infusion must be strained through a fine sieve and bottled. It will keep for up to 6 months in the refrigerator.

FLAVOR OPTIONS

• 1 cup fresh peeled fruit such as peaches, apricots, or pears
• 2 vanilla beans, split lengthwise
• 3 Meyer lemons, washed and quartered plus 1 tablespoon mild honey
• 1/3 cup whole coffee beans and 1 vanilla bean, split lengthwise
• 2 jalapeno or serrano peppers, washed and split lengthwise (remove the seeds to reduce “heat”; age this one in the refrigerator for no more than 3 to 4 days)
• 1/2 cup peeled and chopped fresh ginger root, 1 finely sliced orange, 1 tablespoon mild honey
• 1/4 cup slightly crushed fresh basil or mint leaves (strain after 2 days)