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cocktails & wines

& Infused Vodka

Flavored vodkas have been around for centuries, dating back as far as the 16th century with Zubrowka Bison Grass Vodka and the many Pepper infused vodkas from Poland. But it wasnt until the early 1980's that Absolut broke the mold by introducing Absolut Citron, opening the flood gates to many producers to begin developing their own flavored styles. Absolut set the trend for many years, being the highest selling and one of the only flavored vodkas on the market. The 1990 changed all that with the introduction of many other brands, flavors, styles. In today's market there are hundreds of flavors to pick from, from the traditional citrus flavor to the weirder root beer or tomato flavors. The market is filled but there are many brands that stand out, either through the use of stranger flavors, such as Three Olives and Van Gogh does, or the production of more artisan-flavored vodkas similar to Hangar One's Buddha Hand Citrus.

As you enter into to foray of modern mixology, understand and use the flavors responsibly. It is very easy to get caught in the rut of adding flavored vodkas to any cocktail, but you can use the more interesting flavors to your advantage. Mold and create the complexity of the flavor into the drink and you will always have your go to spirit for when you are creating something special for a client.

Apricot Vodka

1 dozen apricot seeds 1 pint vodka

Place the seeds in a jar and pour in the vodka. Let sit at room temperature for 24 hours. Taste. Strain it or let it sit another 24 hours and taste again.

Pepper Vodka

2-4 jalapeŇo peppers 1 quart vodka

Place peppers in jar whole or cut in half for quicker infusion and more intense flavor. Let it sit for 1-2 weeks, tasting for desired flavor.

Blueberry Martini

1 quart vodka 1 pint blueberries, rinsed and dried 1 cup raspberry liqueur Juice of 1 lime 1 twist of lime zest

Put a small nick in each of the blueberries and put in a glass jar. Pour the vodka over the blueberries then add the raspberry liqueur. Let sit in a dark place for 2 weeks.

To make martinis, fill a cocktail shaker with ice. Put 2 parts blueberry vodka, 1 part raspberry liqueur and a dash of lime juice in the shaker. Shake vigorously and strain into a glass. Garnish with the twist of lime zest.

Pear Liqueur

3 large pears, cored and cut into 1/2-inch strips 2 whole cloves 2 whole allspice 1 cinnamon stick 1 cup sugar 2 cups vodka

Place all ingredients in a jar, cover tightly and shake to blend. Store for two weeks in a cool, dark place, shaking it every other day. After two weeks, strain the liquid through a strainer or cheesecloth into a glass bowl. Transfer to a bottle. Cap tightly and store in a cool, dark place for another 2 weeks.

Yield: 2 1/3 cups liqueur.

Infusion tips

• Wash all fruits thoroughly. You don't want pesticides or dirt in your infusion.

• Chop fibrous fruits, such as pineapple, peaches, melon and mango, into small chunks.

• Slice strawberries and citrus fruits.

• Leave blueberries, raspberries and blackberries whole.

• Never use canned fruits - the result isn't as good.

• As a rule, strong-flavored fruits and herbs or spices take less time to infuse vodka; softer, fibrous fruits take more time.

• Make citrus vodkas by infusing with the peel - not the fruit. Be aware that the peel is intense and the vodka will get bitter if infused too long.

• The most accurate method is to continually taste the infusion until it is right for you.

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Pick your chocolate. Vodka can be infused successfully with unsweetened cocoa powder. The key to a good chocolate vodka is the quality of the chocolate you put into it. If you choose a cocoa powder, buy a quality product like Ghirardelli over Hershey's. If you prefer a milder chocolate flavor, choose Dutch-process cocoa, which is less acidic.

I went to a farmer's market and bought ripe

 watermelon, honeydew melon, strawberries, peaches and kiwi fruit - but you can add any fruit you want.

Peel the kiwi, peaches and melons and chop into 1/2-inch pieces. Slice the strawberries.

Place all the fruit in a tall glass jar. It's nice if the jar has a spout, but not necessary. Don't pack the fruit, but fill the jar to the top. Pour good-quality vodka to the top of the jar. Screw the lid on tightly, give it a good shake and store in a dark place.

Check your infusion 24 hours later and every 24 hours after that, tasting it until it reaches the flavor you desire. Give it a good shake every day, too.

I infused my fruit cocktail vodka for 48 hours - I couldn't wait any longer. If your jar has a spout, you can simply pour your vodka from it. I strained mine through a kitchen strainer. It wasn't entirely clear but that didn't bother me. For clear vodka, strain it through a double layer of cheesecloth.

The vodka drew out the color of the watermelon and strawberry and ended up a pretty pale pink. I poured it over ice in a shaker, then drank it straight. It was fresh, fruity, slightly sweet with a dominant flavor of the watermelon. You can store the leftover vodka in the refrigerator or the freezer to preserve the freshness.

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3 New Vodka Flavors: Great Ideas or Ridiculous?

The vodka industry never ceases to amaze me. Just when I thought every flavor had been conceived of, and produced, along comes a new bottle chasing an even narrower niche. I have sampled vodkas that seem to draw their inspiration from every supermarket aisle (see a sample list after the jump). Some are naturally infused, some artificially flavored. Now there are three new flavors vying for your taste buds: Three Olives Tomato, Root Beer and Triple Shot Espresso vodkas.