Farm to Drink: Infusions
Infused vodkas, tequilas and other spirits are a great way to capture seasonal flavors—and they make delicious cocktails as well. Master bartender and Liquor.com contributor Charlotte Voisey shares two different methods for making these concoctions, plus tips. For the full article, click here.
Lemongrass & Pear Infusion
INGREDIENTS:
12 Lemongrass stalks, coarsely chopped
4 Pears, coarsely chopped
1 bottle New Amsterdam Vodka
PREPARATION:
Add all the ingredients to a large glass jar with a lid and seal. Shake the jar and let stand for 3 to 4 days, tasting after the third day to check for flavour intensity. When the flavour is at your desired intensity, strain and rebottle.
Lemon Basil Fast Infusion
INGREDIENTS:
8 oz New Amsterdam Vodka
1 cup Fresh lemon basil
PREPARATION:
Add both ingredients to an iSi Soda Siphon. Charge with 2 CO2 canisters and shake well. Refrigerate until needed.
Infused Tom Collins
INGREDIENTS:
2 oz Infused New Amsterdam Vodka
Juice of half a lime
.5 oz Simple syrup (one part sugar, one part water)
Club soda, chilled
Garnish: Lime wheel and fresh lemon-basil leaf
Glass: Highball or flute
PREPARATION:
Add the vodka or tequila, lime juice and simple syrup to a highball glass. Fill with ice and top with soda. Garnish with a lime wheel and fresh lemon basil leaf.
To serve the drink up, add the New Amsterdam vodka or tequila, lime juice and simple syrup to a shaker and fill with ice. Shake quickly and strain into a Champagne flute. Top with soda. (Do not garnish.)
