Here’s my latest post featured on Emmy nominated TV host and author Robyn Moreno’s website. Make these infusions now, and they’ll be ready to enjoy when our long-awaited spring finally arrives.
So spring is right around the corner (March 21) and no better way to ring in the (hopefully) warm weather than with some cocktails!
Elizabeth Starnes of Elizabeth Palmer Kitchen shows us easy ways to infuse our own spirits!
These recipes all make two large mason jars worth of infusions, and one mason jar of the strained, finished product. Let your infusions steep in a dark cool place for at least one week, and up to two. Strain your infusion through a fine strainer lined with a cloth napkin, and keep your finished product in a cool place out of direct sunlight. These recipes are only a suggestion- feel free to get creative and use whatever flavors or ingredients you love.
Lemongrass Blood Orange Vodka: Three blood oranges, zested and juiced, and two stalks of lemon grass, bashed up a bit. Add to the jars and fill to the brim with vodka. Goes great with blood orange juice, a squeeze of lime, topped up with tonic.
Peach Basil Vodka: Four organic peaches, unpeeled, sliced into wedges and pits removed, and ten basil leaves. Add to the jars and fill to the brim with vodka. This tastes delicious over ice with a bit of fresh peach purée and a splash of club soda.
Cucumber Lime Gin: Three limes, zested and juiced, one organic cucumber, sliced thinly, skin on. Add to the jars and fill to the brim with gin. This is perfect in a gin and tonic; just add a bit more lime on top for extra tang.
Black Tea Lemon Vodka: Six black tea bags, the zest and juice of six lemons. Add to the jars and fill to the brim with vodka. This lends itself perfectly to a spiked iced tea, or a boozy Arnold Palmer. I like it with black iced tea, a squeeze of lime, and topped up with ginger ale.
Pineapple Ginger Jalapeno Tequila: One pound pineapple, cubed, one jalapeño, sliced and de-seeded, and one inch long chunk of ginger, peeled and chopped. Add all to the jars and fill to the brim with tequila. You can make this spicy by leaving the seeds in the jalapeño, but be careful, they’re strong! Use this to make the ultimate margarita, on the rocks with a salted rim and a wedge of lime.
Grapefruit Lime Gin: Four grapefruits, zested and juiced, and four limes, zested and juiced. Add all to the jars and fill to the brim with gin. I tailored this infusion specifically for my favorite summer cocktail, the Salty Dog. Usually made with vodka, a salty dog is a mixture of grapefruit juice, alcohol, and a bit of lime. Made with gin, it’s actually called a Greyhound, but that’s beside the point. I think the gin adds a depth of flavor to the grapefruit. Just combine your grapefruit gin infusion, a splash of fresh grapefruit juice, and a wedge of lime, topping it up with tonic if you want some fizz.
View the post on Robyn’s site, and check out her other recipes, tips, and lifestyle advice.