DO-IT-YOURSELF INFUSING TIPS

New breed of infused spirits instills natural flavors with optimal effects
By Joe Gray, Chicago Tribune
FOOD NEWS

You can follow the example of artisanal vodkamakers by infusing your own spirits, which offers the advantage of flavors limited only by your imagination. And a new book can help.

In "Infused: 100+ Recipes for Infused Liqueurs and Cocktails" (Chronicle Books, $19.95), Susan Elia MacNeal captures the infusion trend, urging readers to make their own.

"Mass-produced and overpriced, flavored vodkas have proliferated, and drinks using them have become so widespread ... that it's easy to forget that flavored vodkas, as well as brandies, rums, tequilas and gins, have a long and distinguished history," she reminds us.

Stating her case for the simplicity of making infused spirits, MacNeal sets out a standard procedure that can be applied to about any fresh ingredient: Put the spirit in a clean glass container; add fresh fruit (or other flavoring agents); steep (usually at least a month); strain, discarding solids; add sweetener (such as simple syrup), if you wish.

The recipes are variations on that theme, but MacNeal also offers some great hints:
-Vodka, rum, tequila (especially blanco or silver) and brandy are the best choices; Cognac and Bourbon also are suggested.
-Use good-quality spirits but premium is not necessary. "Middle-of-the-road brands are more neutral tasting" and will carry flavors better, she writes.
-However, do use the best infusing ingredients you can find: in-season, organically and locally grown produce; freshest, best-quality spices and cocoas.
-Choose a glass container that leaves little air inside, because oxygen can cause fermentation (a bad word in infusing).
-Get creative when choosing sweeteners (again, if you decide to sweeten). A sweetener such as lavender honey or dark brown sugar would "add another note of complexity."