Wednesday, June 15, 2011

How to Infuse Liquor

Strawberry-infused Vodka
For those who have never infused liquor before, leaving porous substances (i.e. sliced fruit, meat, etc.) in alcohol for long durations of time (i.e. more than 72 hours) changes the texture of the liquid, thickening it.

Citrus fruit and herbs are exempt from this, but bacon and sliced strawberries are great examples of porous substances.

Infusing liquor is very easy. To make an absolutely amazing berry-infused vodka or berry-infused rum, follow these simple steps:

Take a large container that can be sealed air-tight and add a bottle of your liquor of choice and whole berries (rinsed and patted dry) - do not cut the stems or greens off the berry.

Then seal the container and leave it to infused for 4 to 6 weeks. Yes, I said 4 to 6 weeks.

Open the container and strain the berry-infused liquor into a glass bottle. Serve over ice and enjoy!