Harnessing the Harvest
A spring & summer infusion guide
by Mallory Finch
A
fter months of plodding and dawdling, spring has finally
arrived. For most, this signifies the end of wintertime
doldrums or a fresh start with some new endeavor. The most sacred
moment of the green season comes with those tenderest of shoots
clamoring up from the black earth, a tip-off to the bounty of fine
fruits and vegetables to come with warmer weather.
While the variety of green food available can be astounding,
availability fluctuates with the season. So how does one capture the
best flavors spring and summer have to offer?
“We are inclined to view bitters
as a consumable item, lacking the
knowledge of bitters in thir original
purpose – as medicine.”
I thought the answer was obvious. Alcohol, of course.
The simplest means are to incorporate whatever delicious herb or
vegetable one seeks to enjoy into a cocktail or punch. Throw some
fresh mint in that mojito, muddle some sliced cucumber in that
Hendricks and tonic. Keep it simple, stupid.
Then again, some of the more delicate and complicated flavors
in the edible world do not lend themselves well to a one-note
application. Certain herbs play better with others. In keeping with
simple tradition, the most effective method happens to be the
easiest: by infusing a spirit base with fresh plant material, one can
preserve a long-lasting souvenir of the harvest with minimal effort.
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| Infusion | a spirit that has been imparted with a particular
flavor, through extended permeation of certain fruits, herbs or
spices.
There are a million and one applications for these infusions.
The flavor combinations are highly customizable, and easily altered.
If an infusion doesn’t have quite enough of the desired flavor,
re-infuse it with fresh materials. If an infusion lacks certain panache,
try adding another element. If an infusion is too strong, cut it with
more of the base spirit. Infusions are difficult to screw up – the key
is using fresh, organic produce and a decent base spirit.
A note on base spirits: alcohol strips plant material of the
chemical constituents that make up its color, flavor and aroma,
and a higher-proof alcohol will absorb more of these compounds.
Cheap alcohol contains impurities, caramel colors and other
unnatural additives and should be avoided. Top shelf liquor is not
a requirement, but finding a spirit with a good reputation and
high-quality flavor will only serve to improve your infusions and
subsequent imbibing experiences.
When possible, I recommend seeking out local and regional
“micro-distilleries” – generally, a smaller operation means increased
transparency in business practices, and support of the craft distillery
encourages diversity in a business dominated by conglomerates
and international buy-outs. Not all small distilleries produce great
product, but there are some fine spirit