Nadia George
March 22, 2024
Infusion is like the culinary equivalent of alchemy, turning basic spirits into liquid magnifique with the addition of fruits, spices, and a bit of patience. The idea is simple: take a good-quality base spirit, say, a versatile vodka like Smirnoff, and let it soak up the flavours of your ingredients over a few days.
Imagine starting with a citrus medley—lemons, oranges, and perhaps a cheeky bit of grapefruit. Slice them thin, zest and all, and submerge them in 500 ml of Smirnoff vodka. Let this citrusy ensemble sit in a cool, dark place, shaking gently once a day to bring the flavours together.
For something with a bit of a berry blush, take a walk on the wild side with a mix of strawberries, raspberries, and blackberries. The process mirrors our citrus affair—berries meet 500 ml of Ketel One, sitting pretty for up to five days, turning the vodka a glorious shade of ruby.
And for those yearning for a taste of the tropics, why not infuse your spirit with the likes of pineapple, mango, and a hint of coconut? This tropical trio, when left to mingle with 500 ml of Ciroc Vodka, imbues it with the essence of summer holidays and sun-kissed beaches.
Blend 40 ml of this tropical-infused vodka per serving with coconut water, a squeeze of fresh lime, and a trickle of agave syrup in your punch bowl. Add ice and garnish with slices of mango and pineapple for a punch that’s like a getaway in a glass—a sip of sunshine no matter the weather outside.