less to the infusion, but this formula finds middle ground between
simplistic and overcomplicated. Think of it as three-part harmony
– the vegetable holds down that sexy bass line, the fresh herb sings
out like a warm tenor, and the dried herb or citrus harmonizes in a
smooth falsetto above. Adding the right spirit base will round out
that flavor profile into a regular barbershop quartet.
Basic Infusion Recipe: makes approximately 750mL infused spirit
750mL base spirit
2 cups fresh fruit or vegetable
1 cup fresh herb
½ cup dried herb
Prepare plant material by washing, removing any debris, skin,
etc. Place plant material in a glass container large enough to
accommodate ingredients. Cover material with base spirit; seal
opening. Store for one week out of direct sunlight, tasting every
other day until desired flavor is achieved. Strain liquid into a clean,
sealed container and discard plant material.
Dill | Cucumber | Pickling Spice in a vodka base
Fennel | Citrus | Vanilla Bean in a millet whiskey base
Fennel possesses that distinct aniseed flavor – the bulb and aerial
plant parts sharing a milder taste than the seeds. Both fennel and
anise contain anethole, a chemical compound responsible for both
the liquorice taste and medicinal effect of those herbs. To make a
fennel-infused spirit, I recommend millet whiskey. The sweetness
of fennel and fresh vanilla bean interplay with the sweet vanilla
notes already present in the oak-aged spirit, while dried orange and
lemon rinds complement its fruit and cereal notes. Koval Distillery
(Chicago, IL) manufactures an 80-proof 100% millet whiskey.
Bonus: this spirit is certified organic and gluten-free.
Ultimately, a fennel-citrus infusion would be ideal in late
winter or very early spring, for two reasons: Meyer lemon and
Lavender | Grapefruit | Coriander in a gin base
Cilantro | Pineapple | Hot Pepper in a mezcal base
The sultry older sister of tequila, mezcal’s subtle smokiness makes
it a perfect canvas for the sweet-hot combination of fresh pineapple
and hot peppers. The level of heat depends entirely on preference
– dried peppers tend to play up the smoke in the spirit, while fresh
peppers tend to become more dominant within the flavor balance.
Use ancho or jalapeño types for less heat, or go bold with the hotter
Carib varieties like habanero and scotch bonnet. Cilantro adds its
typical je ne sais quoi to the mix – use sparingly.
Mint | Peach | Gingerroot in a bourbon whiskey base
Sage | Sour Cherry | Caraway Seed in a white whiskey base
Rose Petal | Vanilla Bean | Raw Honey in a single malt whiskey base
Some classic spirits have effectively bottled the ephemeral, unique
character of flowers -- elderflower liqueur St. Germain chief among
them – but capturing the classic essence of summer roses can be
easily achieved at home. Come June, most roses will be in bloom
– seek tea, bourbon and damask types for their intense fragrance.
(Never harvest petals from a plant that has been treated or sprayed
with chemical pesticides.) Traditionally brandy is the alcohol base
of choice in a rose cordial, but a clean, single malt whiskey like Cut
Spike (LaVista, NE) will elevate this infusion from grandmotherly
to elegant. Finish the infusion with fresh split vanilla bean and
sweeten with locally sourced raw honey for an old-fashioned,
heartwarming liqueur.
| Local & Regional Distilleries: Recommended Products |
Cut Spike Distillery (LaVista, NE): Single Malt Whiskey, Vodka
Mississippi River Distilling Company (Le Claire, IA): River Baron
corn Spirit, River Rose Gin
Koval Distillery (Chicago, IL): Bourbon Whiskey, Millet Whiskey,
Oat Whiskey
Death’s Door Distillery (Middleton, WI): Gin, White Whiskey
fsmomaha.com
At a loss for ideas? Try a few of these seasonal combinations.
Sweet Basil | Serviceberry | Citrus in a neutral spirit base
Known by a myriad of colloquial names – shadbush, Saskatoon
berry, Juneberry – the serviceberry bush grows vigorously
throughout Canada and the northern United States. For a short
period in late spring, it yields a delectable fruit, looking and tasting
similar to a blueberry. Pair this native wonder with young sweet
basil and dried lemon rind in a neutral spirit base to highlight the
berry’s unique flavor. Mississippi River Distilling Company
(Le Claire, IA) produces a corn-based spirit called River Baron
– its mild, sweet profile makes it a perfect complement.
Note: if you miss the serviceberry harvest, substitute blueberries to
similar effect.
blood orange. Their complex fragrant flavors really round out the
combination of sweet fennel, citrus and grain.
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