08 4 / 2012

Today is a celebration of spring! Out with the old, in with the new.  A celebration of renewed life, sunshine, and blossoms. Here’s a little something refreshing to help you take this new step into warmer days: Infusions.

There are 3 types of liqueur pictured above.  Starting from the left we have: Pineapple and vodka, mango and rum, and passionfruit and pisco.  

Just in case:  

pis·co

  [pis-koh, pee-skoh]: a brandy made in Peru

How it’s done:
  • Pick a fruit and pick a type of liquor.  Citrusy fruits like pineapple, orange, key limes, etc. work best since we will allow them to soak for up to 3 months.  
  • Buy an air tight glass container (only glass, no plastic).  I found these jars at TJMaxx, Homegoods, and Michaels. 
  • Cut your fruit into relatively small chunks, but at least larger than 1in.x1in. Place fruit in jar and pour your choice of liquor over it.  Make sure that the fruit is completely covered by the liquid.  If it starts poking up and floating after a few days, just give the jar a shake or push the fruit back down, no biggie.
  • Place jar near a window where the sun can shine through it.  Let sit at least 2 months, and up to 3 months.
  • After three months, strain the liquid through a cheese cloth.  An old t-shirt works also.  Squeeze all of the liquid out of the fruit and discard pulp. Measure out how many cups of liquid you have.  Set aside.
  • Now, make your simple syrup.  Simple syrup is one part water to one part sugar.  In this recipe, you will add 1/3 (of the amount of the liquor) in simple syrup. For example, you have 6 cups of liquor.  Therefore, you will add 2 cups of simple syrup.  
  • In order to make simple syrup, put how ever many cups of sugar and water you need for your particular recipe in a saucepan.  For my recipe I needed approximately 4 cups of simple syrup.  Therefore, I added about 6 cups of water and 6 cups of sugar to my pot (because it will reduce).  Cook on high heat and until it comes to a boil, then reduce heat to a simmer.  Allow it to simmer until it reduces by about a third.  Remove from heat and allow to cool to room temperature. 
  • Don’t stress out.  The amounts don’t need to be perfect.  It’s going to taste great no matter what so don’t fret too much about the exact amounts. Relax. 
  • Once the syrup is cool, add it to the fruit infused liquor and mix well.  Bottle in glass containers. Done. (Pictured: Pineapple Vodka)
  • Sweet, refreshing, delicious, cheap…all you need is a bit of patience.  But we all wait patiently for spring, don’t we?
Good Luck!
~Isabella