It's tiiiiimmme!
Hi, everyone! I'll be your hostess for the evening, welcome welcome!
Tonight, as I'm sure you know, we're going to be doing a workshop on infusing vodka.
When I say infusing vodka, what I'm referring to is the process of leeching the flavor of fruits or spices into the liquor. This can be done with fruits, vegetables, spices, and just about anything that gives food its flavor, but for the purposes of this workshop, I'm going to refer to anything you're using as an infuser as fruit.
Every infusion will taste different, depending on a few key factors: time, quantity and ingredients. Time, of course, refers how long you're leaving the ingredients in longer liquor will effect how it tastes. Leaving a weak fruit, like apple, in the vodka for a short amount of time will leave a stronger taste. Leaving a strong fruit, like orange, in for a shorter time will yield a less intense flavor. Unless you're supersaturating the vodka with fruit, you're going to need to devote at least 3 days to brewing. Quantity refers to your liquor to fruit ratio; the more fruit you have, the less time you're going to need to have a strong infusion. Finally, your ingredients are important. For a good infusion, you want to use a quality liquor; using a bottom shelf liquor and expecting it to taste better with fruit in it is a lie. You don't need premium liquor, but a middle of the line brand that's smooth is your best bet, especially for your first few attempts.
You can infuse any liquor, but lighter liquors like vodka and gin work better. Although you can infuse darker spirits, it can be more difficult and more temperamental. For this workshop, I'm going to be infusing a vodka.
