Impress Your Guests With These 8 Delicious At-Home Smirnoff Infusions
If you’re the type of person who loves entertaining guests in the comfort of your own home, but have now run out of impressive cocktails to serve them, don’t you worry, we’ve got your back! Vodka cocktails are an evergreen option, but you can take them to the next level by using infused vodka. Infused vodka is simply spirit in which specific ingredients (depending on the flavour you’re aiming for) have been steeped for anywhere between 3-5 days. From citrus to cinnamon, the possibilities of these homemade infused vodkas are endless. We take the guesswork out of the equation so you can focus on having fun with your guests. Read on:
This is a simple, yet delicious combination of lemons, limes (yes, they’re both different), oranges, and Smirnoff Triple Distilled Vodka. To make this, slice the lemons, limes and oranges. Place them in a jar and cover them in a good measure of vodka. Let it sit for about three to five days. Then strain the vodka. There you go! A yummy citrusy infusion that can be enjoyed on its own or in a delicious cocktail: Measure out 30 ml into a cocktail glass, and enjoy.
Very Berry Christmas
For this, you’ll need all your favourite berries! Depending on what’s available and seasonal around you, you can work with strawberries, blueberries, raspberries and mulberries. First, crush and muddle the berries slightly so that they infuse together and become a little pulpy. Then, soak them in Smirnoff Vodka for three-five days. Then strain the vodka and have a delicious, berry infusion that’ll be a darkish blue or purple! When serving, pour out 30 ml into a cocktail glass with a sugar rim and an orange peel garnish. This refreshing cocktail balances the tartness of the berries with the kick of the vodka.
This easy-peasy cocktail asks for just fresh mint leaves and Smirnoff vodka. Finely chop your mint and soak it in the vodka for about three to five days. Then strain the infusion and you’ll have the perfect base for a Mint Mojito, Mint Iced Tea, Mint Julep — or even a Minted Moscow Mule. Simply use 30 ml of the infusion in the cocktail recipe you’re referring to.
For this, lightly crush 5 cinnamon sticks and place them in a jar, followed by Smirnoff Triple Distilled Vodka. After five days (trust us, it is worth the wait!), you’ll have a smoky, woody, cinnamony infusion. Keep tasting the infusion each day because the longer it soaks, the spicier it becomes. When serving, measure 30 ml of your infused vodka into a glass with ice, add a dash of apple juice and lime juice, and you’re good to go!
Berry Basil Wedding
This is simply adding another layer of flavour to our previous berry infusion. For this, chop some strawberries, blueberries, raspberries, mulberries and basil leaves. Make sure to muddle and mix all of this properly before adding in your Smirnoff. Then, in a few days' time, you’ll have a lovely infusion that can do well in a Berry Martini, a Sangria, or even a Berry Basil Lemonade. Simply add 30 ml of this infused vodka in the recipe for any of these cocktails.
For this, you’ll need ginger and lemongrass. Grate your ginger (be sure you only use the spice based on your tolerance), finely chop or twist the lemongrass so it breaks a little, and soak in Smirnoff Vodka for a few days. Again, make sure to taste the concoction since the ginger does have quite a spicy kick. Take 30 ml of the prepared infusion and use in your favourite cocktail recipes to present an original flavour to your guests.
Crush cinnamon sticks, cardamom and cloves and soak them in Smirnoff Vodka. In five days, you will have an infusion that will go perfectly with an Espresso Martini or a Hot Toddy.
Take a couple of hibiscus flowers and soak them in water to wash off any dirt. Then, allow the flowers to dry. (You can also directly use dried hibiscus petals if you can get them from an organic store.) Next, soak them in vodka for a few days. When the infusion is ready, add 30 ml of it to a dash of lime juice and simple syrup in a cocktail shaker. Shake vigorously, then pour into a glass filled with ice. Garnish with a few mint leaves.