The Vodka Infusing Experiment

Have you ever infused alcohol before? I hadn't and was actually pretty intimidated by it. I mean, the word "infusing" sounds complicated with room for some serious error. And if there's room for error - I'll make them all.

I did some reading here and here and decided it was actually simpler than making a sandwich so the boy and I dove right in last weekend, got chopping and canning and gave it a try.

Boy picked bourbon and I tried vodka because it seemed a little less intimidating to me. And I have to say I am so pleased with the results! My favorites were the blood orange vodka, cucumber basil vodka, and basil bourbon. Surprisingly, the basil bourbon was incredibly delicious. I wish I had infused with more blood oranges as it tasted a little subtle, and FYI - cinnamon is strong so it doesn't need to sit for the whole 72 hours. We had a great time and know the next round will be even better. I want to try a mint bourbon for juleps and cilantro jalapeno tequila for margaritas!

I've included a little drink how-to for the cucumber basil vodka. YUM. 

What would you infuse?!

Fernet Branca Manhattan

I've found myself buried in books and article on cocktails lately. I know very little about constructing the perfect beverage but I've enjoyed playing around with new things. Sometimes I don't completely ruin it and they turn out alright.

Lately, Manhattans seem to be my cocktail of choice when I am settling in with a beverage. After doing a little light Wikipedia reading imagine my delight when I realized I could use a long-time favorite digestif, Fernet Branca, instead of bitters in my Manhattan. Heaven. I've having a grand old time with these lately. Here is how I've been making them, though I still think this is open for tweaking!

Fernet Branca Manhattan
2 oz. rye whiskey
1 tsp. honey (optional)
1/2 - 1 oz. Fernet Branca
1/2 oz. sweet vermouth
Brandied cherry for garnish

Combine whiskey, Fernet, and Vermouth in a shaker with ice. Shake and strain into a whiskey glass. Garnish with a brandied cherry and you're good too go!

I've recently been dissolving a little dollop of honey in the whiskey before making the drink. It gives it a little bit of sweetness that I really like.