The third of my infused vodkas is the only savoury one I’m sharing. I have a sweet tooth, well several actually, and therefore it is extremely hard to find savoury infusions that I actually like…
This infusion is mainly for those who like their bloody mary mixtures a little more home-made and flavourful. Infusing Tomato and Basil into a quality Vodka will, if done correctly, add a completely new layer of depth in flavour. Sure Bloody Mary Cocktails are great, but you can always do it better…
Tomato & Basil Vodka
6 large tomatoes
Handful of fresh Basil
70cl (700ml) High-quality Vodka
Cut each tomato up into 8 pieces put into a sterilised glass jar with the fresh basil.
Add the vodka, seal the bottle and gently shake to mix the ingredients.
Store in a cool, dry place away from sunlight for up to 7 days.
Fine-strain into the original vodka bottle, and discard the solids.
Re-seal the original bottle and store in a cool, dry place away from sunlight or in the fridge.
Whilst I don’t usually go for such a savoury concoction, this one works rather well in a particular type of vodka based cocktail: Bloody Marys.
Basil Bloody Mary
50ml Tomato & Basil Infused Vodka
150ml Fresh Tomato Juice
2 sprigs Fresh Basil
1/2 tsp Tabasco Sauce
1/2 tsp Worcestershire Sauce
Garnish: Olives & peppered cheddar skewers, pinch of salt, pinch of pepper..
Muddle the basil leaves with half a lemons worth of juice.
Half fill the glass with ice and then the same again with the Bloody Mary Mix.
Add in the vodka, stir and then add the tabasco and worcestershire sauces.
top up with ice and then garnish with a skewer comprised of the olives and cheddar squares, and a sprig of basil.
Combined with various other savoury ingredients the tomato and basil flavour really shines through and even takes away some of the alcohol burn associated with a strong drink…
To visit the ‘A Beautiful Mess’ – the site home to the recipe upon which i based my own, please click here.
Fervent Shaker Top Tip: If you have any vodka cocktails that involve tequila, you should definitely give this infusion a try. It pairs well with tequila and especially spicy cocktails!
This months’ theme, as you may already be aware, is all about Infusions! That includes alcohol and sugar syrup infusions and in some cases both! This post, a post that precedes my week of infused vodka, is all about a sugar syrup recipe and the fresh new cocktail I created with it! I’m sharing both the recipe for the syrup and the cocktail and hope that at least a few of you try them both out and enjoy the drink! So, without further ado, here is my Blueberry Maple Syrup and my very own original cocktail: The Nova Scotia Sipper!
Blueberry Maple Syrup
200 grams Blueberries
230 ml Maple Syrup
Combine the ingredients in a saucepan over a medium heat.
Simmer until the blueberries soften and begin to burst.
At this point, gently mash the blueberries (not too much) and allow to simmer on a low heat for another 2-3 minutes.
Remove from the heat and strain out the solids. Discard them.
If using this recipe for desserts you can mix in another 200grams of fresh blueberries and make a glorious syrup for you pancakes…
Cocktail: Nova Scotia Sipper
25ml Plantation 3 star white rum
12.5ml Blueberry-maple syrup
5ml Lime Juice
50ml Apple & Passionfruit Juice
Garnish: Skewered Lime twist & Blueberries*
Muddle the blueberries with the rum in a Boston cocktail shaker.
Fill with ice.
Add the other ingredients, top up with ice if needed.
Shake well, for around 15 seconds, or until the tin ices over.
Strain into a sling glass full to the brim with crushed ice.
Garnish & serve with 2 straws…
*this is my preferred garnish, although like the picture shows you can garnish it however you like, it’s all about the theatre for this cocktail…
So there you have one of the nicest cocktails i’ve ever made! It does have a slight twist to the flavour profile, thanks to the anise fro the Pernod, but used in such a small amount it merely coats the drink and the other flavours still make their presence known! Hope you all enjoy the recipe, feel free to tweak it if needed and please do let me know what you think! Until next time!!!
One of the infusion types I mentioned in my introduction post was that of sugar syrup infusing.
Every bartender will tell you that sugar syrup is an essential part of their arsenal and that a well-prepared syrup has the potential to raise a cocktail above the realms of normality.
Below you will find the recipes for 4 very different sugar syrup infusions, including a special spicy concoction that is perfect for those heat lovers out there!
Disclaimer: although usually I’d offer up a complimentary cocktail recipe for each of these syrups, to make the post less cluttered I’ve simply stated the spirit(s) they pair with the best!
#1 Rhubarb Simple Syrup
400 grams fresh Rhubarb
100 grams sugar
Add ingredients to a small saucepan and bring to the boil on a medium heat. Stirring consistently.
Stir until the sugar has dissolved.
Turn heat down to low and simmer.
The rhubarb will begin to soften around 5/6 minutes in (this is normal so don’t panic!)
Allow mixture to thicken a little (around 2-5 minutes) and then remove from heat.
Strain* mixture into a sterile container and allow to cool.
Seal and keep refrigerated.
*when straining gently press the fruit pieces to gain a little more juice (flavour) but be careful not to press to hard as it will make your syrup go cloudy!
This is the most versatile of the 4 recipes and works brilliantly with vodka or gin. It is particularly good in a bramble (in place of the blackberry liqueur!) and also pairs well with light mixers or those non-drinkers out there! – Homemade Rhubarb Lemonade anyone?
#2 Honey & Rosemary Sugar Syrup
2-3 Rosemary Sprigs
Mix the ingredients in a saucepan and bring to the boil – on a medium heat.
Once boiling reduce the heat and allow to simmer for 2 minutes.
Turn off heat after 2 minutes and leave to cool (covered).
Strain out rosemary ad store in a sterile container.
Once this item is cooled seal it and keep it refrigerated. It should keep for up to 4 weeks (although if it looks spoiled at any point please don’t risk it – bin it and make some more!)
This particular syrup is a little more to taste and less sweet than the blueberry syrup but that just means it’s that perfect herbal addition to your favourite Whisky/Bourbon cocktail. It also mixes well with more savoury vodka and gin cocktails and does make a mean G&T.
#3 Cucumber & Mint Simple Syrup
100 grams Sugar
½ Cucumber (Diced)
10 leaves fresh Mint
Combine the water and sugar in a saucepan and bring to a simmer. Stir until the sugar has dissolved.
When the sugar has dissolved turn the heat off and allow to cool.
Once cooled add in the cucumber and mint. Leave in for at least 1hr but for a more concentrated flavour leave it in for longer (Keep refrigerated at all times).
Strain away the cucumber and mint and store accordingly.
This syrup has an odd aftertaste but is still a great tasting mix regardless. It mixes well with Gin and Vodka (as you’d expect) but also makes a great twist on the classic mojito – blending well with White rum.
#4 Spicy Jalapeno Simple Syrup
100 grams sugar
1 Jalapeno (sliced lengthways)
Simmer the water and sugar, stirring until the sugar has dissolved.
Take of the heat once the sugar has dissolved and cover to cool.
Once cooled add the Jalapeno slices and leave for at least 1hr*.
After the infusion time has passed, sieve out the jalapeno and store in a sealed container in the fridge.
*as with the cucumber and mint recipe, the longer the jalapeno is in the syrup the more concentrated the flavour profile (and heat). You might want to try creating several different concentrations of this mixture and making a note of which is which – this way you can cater for different palates…
Whilst this mixture blends well with vodka (and surprisingly gin) it is best kept for the most obvious choice: Tequila. Try adding a little bit of this to your next shot of quality tequila. Try with Habanero’s or Cazadores Tequila should you have either in your possession…
So there you go! 4 rather brilliant, and yet rather different simple syrup recipes. They’re all a perfect with their own particular spirit(s) but all have room for a little versatility.
I hope you enjoy them, and if any are not quite to your tastes, feel free to tweak them. That’s the best way to improve them. I’d love to hear your thoughts on these recipes if you try them, especially any cocktails you find them to particularly effective in…