How to Infuse Your Booze
by Sheridan Smith

Craving something light and refreshing? Infuse your booze for spring! The beauty of spirits is there are no rules and regulations on what you can do with them at home. Start with vodka, the most moldable spirit that acts as a neutral base when incorporating additional flavors, and enhance with whole fruits, vegetables and herbs that will give your cocktail an extra something. Gather this season’s offerings, throw it all in a Mason jar and start infusing.

Here is an easy, foolproof recipe for beginners to follow, customizable for a single portion or larger quantities.

GINGER-ASIAN PEAR VODKA

Ingredients:
1 part vodka
1 part Asian pears, coarsely chopped
½ part ginger, peeled and finely chopped

Directions:
Combine vodka and Asian pears in a Mason jar, seal and shake. Store in a cool, dry place for 4 days, shaking once daily.

Add ginger and allow to let sit for another 1 to 2 days depending on taste. Using a fine mesh strainer, drain jar into a separate glass, then strain using cheesecloth if needed.

Infusion Guide
Herbs, hot peppers, ginger, cinnamon, vanilla bean, citrus: 1 to 3 days
Berries, stone fruits, melons: 3 to 6 days
Cucumbers, other vegetables, pears, apples: 5 to 7 days
Dried spices: 1 to 2 weeks

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