I have been a little trepidatious about alcohol and vinegar infusions. It seemed that it could not possibly be as simple as dropping stuff into liquid and then ignoring it for a few days. Apparently it is? Then why have I waited so long? The lesson here kids, is Carpe Diem (or something to that effect).
In honor of Valentine's Day, our cocktail club theme is "Pink Drinks". I am currently infusing vodka with cherries to achieve the necessary blush. I have two set up: Cherry/Vanilla/Ginger and Cherry/Lime.
The next step is to create a cocktail. I don't care for very sweet drinks; I will partake of an occasional chocolatini and call it dessert, but I tend to go for simpler tastes like vodka tonics and dirty martinis. I am also fairly new to mixology. When learning to cook, you don't jump right from toast to rack of lamb - I'm not ready to attempt anything too complex. I've decided to make a Rickey* with the Cherry/Lime Vodka. I know that Rickeys are traditionally a summer drink, but I could use a little taste of summer right about now. I'm still deciding with what to blend the Cherry/Vanilla/Ginger. I kind of want to try it with cola, but that won't be pink.
In addition to the vodka, I am infusing white vinegar with garlic, rosemary, and lemon peel. I am trying to eat mostly salads for lunch, and I prefer oil and vinegar over most salad dressings. Infusing the vinegar and/or oil adds a nice punch of flavor. Zeke, my crystal skull, is working on it for me:
I didn't measure anything for these infusions. I "eyeballed" it (yes, that is the scientific term) and am hoping for the best. The vodka should be ready in five days, I'm going to test the vinegar after two weeks, because that it what The Internet told me to do.
I'll post the cocktail recipes after I try them out!
*Basic Rickey: Lime juice, simple syrup, club soda.