How To Infuse Your Favourite Spirits With the Vibrant Desi Flavours
Ever thought about taking a simple bottle of alcohol and turning it into a spellbinding concoction using some of most beloved desi ingredients? It’s easier than you think, and the results are absolutely worth showing off at your next dinner party!
Here’s how to infuse your favourite spirits with the vibrant flavours of the subcontinent, creating liqueurs that are not just delicious, but also packed with the unmistakable essence of the subcontinent.
Cardamom Rose Vodka
Nothing whispers elegance quite like cardamom and rose. Start with 60 ml of Smirnoff Red vodka as your base. Crush a handful of cardamom pods—just enough to break them open and release their aromatic oils. Add these to your vodka, along with a teaspoon of dried rose petals. Seal the mix in a jar and let it sit in a cool, dark place for about a week, shaking it gently every other day.
The result? A fragrant, slightly floral vodka that’s perfect for a sophisticated martini or a simple soda/tonic mix.
Saffron & Coconut Rum
Imagine the lush, tropical flavours of coconut, infused with the luxuriousness of saffron. Take 60 ml of McDowell’s X Series Dark Rum for its rich, molasses-like sweetness and add a generous pinch of saffron threads along with a spoonful of unsweetened coconut flakes. Allow the concoction to infuse for about 4-5 days, and you’ve got yourself a liqueur that brings the Kerala coast to your cocktail glass. Mix it into a pinã colada for a decadent twist, or sip it on the rocks to fully enjoy its complexity.
Chai Spiced Whisky
Turn your whisky into a warming, spiced delight that’s reminiscent of a rainy day chai in the hills of Darjeeling. Use 60 ml of Johnnie Walker Black for its smooth, peaty undertones. To this, add a cinnamon stick, a few cloves, a small piece of ginger, and a black tea bag. Let this sit for about a week, giving it a gentle shake daily. Strain it and you’re left with a whisky that comforts and invigorates, ideal for a hot toddy or an innovative Old Fashioned.
Mango & Chili Vodka
For something that packs a punch, the sweet heat of mango and chilli can’t be beaten. Take 60 ml of Ciroc Vodka, known for its crisp, clean profile and add in a few slices of ripe mango and a small, sliced red chilli (seeds removed unless you really want the heat). Let the mixture infuse for 3-4 days, stirring occasionally. The sweet fruitiness of the mango beautifully balances the sharp bite of the chilli, creating a vodka that’s fabulous in a spicy mango margarita or served chilled with a splash of lime.
Packaging Perfection
When your liqueurs are ready, strain them to remove all solids and decant into beautiful bottles. Label them with hand-written tags for a personal touch. They make excellent gifts or additions to your home bar.
These homemade liqueurs don’t just add a dash of flavour to your drinks; they bring stories and aromas from across India into every sip. Whether you’re crafting a cocktail for a special occasion or just exploring new tastes, these infusions allow you to play, experiment, and enjoy the rich tapestry of Indian flavours. So, why not start your flavour adventure today?
