I’m all about infusing spirits at the moment. Deceptively simple and yet somehow slightly intimidating for those outside the know, it all started last year when I tasted my friend Hazel of Real Jam’s home made centebre liqueur. I’ll be selling my version of that classic at The Underground Farmer and Craft Market coming up this September 19, along with this: Rosemary Lavender Vodka. To be accompanied by tonic, ice and your choice of garnish.
For those of you itching to try it yourself, the recipe is simple. Add fresh sprigs of rosemary and lavender to vodka. Leave for at least a week, preferably a month. Take out the rosemary/plants (eventually it turns brown and unappealing) and decant. Leave for another month for maximum results. But really, drink whenever you like.
Earlier today I made an attempt at creating a special bloody mary vodka: I infused vodka with a scotch bonnet pepper, stems of a tomato plant, a couple of cherry tomatoes and a stick of celery. Wish I’d remembered a bit of garlic, but that could be killer on the breath. Will let you know how it turns out.