Monday, August 10, 2009

Summer Drinking: Mockquavit

While in Portland, I had a delicate, fresh-tasting version of a Bloody Mary - Pazzo's Bloody Dane (PDF warning): a combination of cucumber-infused Aquavit, tomato juice water, lemon and fresh dill. Alas, the local store didn't have any Aquavit, but this post on infusing vodka inspired me to create an infused approximation. And now, finally, my third-ever attempt at infusion is ready - not quite as subtle and clean as the cucumber-infused Aquavit, but summery nonetheless.

Next time, I may invest in a wide-mouthed jar - I would have liked to strain and mash some more flavored spirits out of everything.

Herewith, my version of the recipe:
  • 1 750 ml. bottle of vodka (I used plain Svedka)
  • 1 cup fresh mint leaves
  • 1-2 heaping tbsp. ginger, julienned
  • 1 tbsp. sugar
  • peel from 1/2 lemon
Stuff everything in the vodka bottle. Close the lid and keep the bottle in a cool, dark place for at least 1-2 weeks.

Taste periodically. When the flavor's to your liking (I bottled it on July 20 and, after one too-early taste test, finally deemed it ready today), strain the vodka through double layers of cheesecloth into another container.

Keep in the freezer and serve chilled.

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