Are you like me? Some of you are. Some, not so much. Anyway, the general question can become more specific. Are you like me, in that you buy a flavored vodka and wonder, “Where’s the beef?” (Or flavor. Some of you may be too young to remember that reference.)
When I purchase a lemon vodka, I want a LEMON vodka. Not something that says lemon. Something that tastes lemon.
How to solve that problem…how to solve…how to solve….
One word. Infusion.
Here’s a website with lots of good ideas on how to do that.
Choose A Vodka
According to the website, and with my experience, you want to purchase a decent vodka for starters. You don’t need to break the bank. (The whole point is to save money.) But don’t purchase the “bottom shelf” brands.
Choose A Flavor
The website also gives some ideas about what to try. You can use anything, including “fruits, berries, peppers or herbs (or bacon)” and you “don’t have to limit yourself to just one ingredient.” The authors of this site mention citrus, a variety of fruits and berries, herbs and spices, horseradish, peppers, even bacon. It also gives suggestions for combination flavors.
Please don’t consider me a lush, but I’ve tried lemon, strawberry, strawberry-lemon, blueberry, dirty (olive) and vanilla. In my experience, I would either try something different with the blueberry or I won’t do it again. Otherwise, I’ve been pleased. [I just finished the vanilla today. Killer. It’s only 11:00 AM. I had just a teensy taste.] [When I empty a bottle, I will probably try jalapeno next.]
This website, and others, give tips on cleaning your fruits, preparing them for use, how much to use and how long to infuse. You will get conflicting information on various sites, so try one, then another, and soon you’ll get used to what works for you.
Just in case you want to look at other sites, here are a couple:
Supplies
You can invest in supplies, or you can use what you have on hand.
Infusing: You need something larger than the vodka bottle you’re using for the infusion, and it should be glass and airtight. Ball or Mason jars can be used, but you might not get a full bottle into the jar.
Draining: A good strainer, perhaps some cheesecloth will be needed to drain the infused vodka into yet another container, again, preferably glass.
Storage: You can save the vodka bottle and use it to store the finished product, especially if the bottle comes with an airtight lid, or you can purchase another airtight container to place the finished product in the refrigerator.
Mistakes
Yes. We do make mistakes. Here’s a website with some common ones. The short list?
- Making too much. (You don’t have to use the entire bottle. You can make a partial bottle of any infusion. Just use less.)
- Steeping too long. (I typically infuse for three days, but when I try that jalapeno, it will not be so long, perhaps not even a day.) (This website comes with suggestions.)
- Not straining well enough. (Trust me. Take the time.)
- Not storing properly. (Glass, air-tight, cool dry place – or refrigerator – and if in doubt, throw it out.)
- Not documenting tweaks and substitutions. (Really? I never do. I’m a throw-cooker when I make pies, and I’m a throw-cooker when I infuse vodka. But if you want to go down in history as the best of the best, take notes.)
In Closing
Fun, money-saving and tasty. Just a couple of final notes, though:
- No matter how good it tastes, drink responsibly!
- No matter how fun it is, keep it to just a bottle or two at a time, or you will be forced – forced, I tell you – to drink vodka every day.