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Archive for the ‘Infusions’ Category

Sidecar seems like a nice winter after dinner drink.
Brandy, citrus, sugared rim – what’s not to love? Besides i have two jars of home-made syrups in the fridge – lavender honey, and apple rose.
So a lavender one went into the Lavender Sidecar, the recipe in The Art of the Bar book.
While the apple rose syrup was fashioned into a variation on the Apple Car: 1.75 Laird apple brandy bonded, 0.5 lemon juice, 0.5 syrup. Note to myself: Next time tune up the syrup to 0.75.
Approved by the Cat.
Oh Nice Sidecar

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Rosita, Mi Amante

During a strawberry season i made some Tequila por Mi Amante – it came out quite intriguing but honestly i had a hard time to find an appropriate drink to use it in. Paloma indeed sounded exciting but imho grapefruit completely overwhelmed a delicate strawberry flavor. But Rosita hit the mark: i upped the amount of Campari to 3/4 ounce from the original 1/2 to make it a bit sweeter.

  • 1 1/2 ounces Tequila (strawberry infused 1800 reposado)
  • 3/4 ounce Campari
  • 1/2 ounce sweet vermouth (Carpano Antica)
  • 1/2 ounce dry vermouth (Noilly Prat)
  • 1 dash Regan Orange bitters
  • 1 lemon twist, for garnish

Stir with ice, strain into an iced filled Old Fashioned glass. Garnish with lemon twist.

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I was intrigued by Audrey’s Earl Grey MarTEAni for quite a while and finally got to trying it, with some modifications. Had a bit more than a cup of Junipero in which i dropped couple of bags of Zhena’s Gypsy Raspberry Earl Grey tea – my favorite. Infused for about an hour. I also had some home made bergamot syrup so ended up with the following formula:

1 ounce bergamot syrup
1 1/2 ounce Zhena raspberry earl grey tea–infused Junipero gin
1 egg white
Garnish: lemon twist

Oh was this the most perfect drink that i ever made: nicely tannic and very balanced – neither too sweet or sour. Great color too!

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More Infusions

Started tonight couple more but those were in the planning for quite sometime. Plums went into Junipero gin while Cortland apples and rosebuds are getting vodka treatment (100 proof Smirnoff).

Just to record the quantities for a possible future reference:

plum gin – 4 large plums in 500ml of spirit, 1/2 cup of superfine sugar; 1 litre jar;

apple infusion – 7 large apples in wedges (need to chop them finer for the next time), 1/3 cup of dried rosebuds, 800ml of vodka (to cover); 2 litre jar;   

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It was a chain reaction of sorts – I got interested in infusions by the way of developing new flavors of beer. Then the curiosity for cocktails came along. So now i do infusions both to understand the beer flavor as well as use them in different drinks.

The first one was tequila infused with strawberries – wildly successful.

Then i made hibiscus/rosehips on vodka – too much hibiscus but i still see the use for it – works well with Unibroue Blanche de Chambly.

Almond and peach pit, on vodka again – here i made a mistake of adding peach flesh along with nuts and cracked pits, i pulled the peach wedges after a week or so but it was apparently too late – the infusion for all cloudy with a dirt pale purple color. Still it tastes rich almondy with a long finish. Should be great for mixing – even fixed my Bud today.

And currently in the making – pineapple rum. it seems that Bacardi Superior is considered to be a crappy rum though widely popular – i’m no judge. But the infusion is coming along pretty flavorful.

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