grow, make, eat (& drink!): pear infused vodka

You already know that we’re obsessed with all things seasonal.  And if you can pickle, preserve, ferment or infuse with seasonal produce to enjoy those flavors just a bit longer, so much the better.

Now that fall is really here, you might be in search of inspiration for your bounty.  Fruit & herb-infused liquors and syrups are incredibly simple to make, aromatic and intensely flavorful, and the perfect way to make use of a bumper crop.

Fruit-Infused Vodka

These really couldn’t be any simpler.  Select any fruit (feel free to get as crafty as you’d like-including mixed fruits, spices, citrus), wash and dry, and roughly cut into large pieces.  The basic ratio is 2 cups of fruit to 2-3 cups of vodka (enough vodka to cover the fruit and prevent spoilage).  Also, the vodka need not be fancy, but do choose one you like.

Combine fruit and booze in a glass container, such as a large mason jar.  Seal jar, and allow to sit at room temperature for at least 3 days.  At this time you can taste, and if you feel that the flavor needs more time to extract, give it up to 2 weeks.  When it’s ready, strain your now pear infused vodka through a fine-mesh sieve or cheese cloth.  Store infusion in a fresh bottle.  You’re finished.

Try this.  Your inner alchemist will be happy.

Now the fun part.  Mix your pear infusion into something delightful:

This is a festive recipe our CATERS! team loves to prepare at wedding celebrations.  (Adapted from this recipe).

In a tall glass of ice, pour 1 ounce of vodka, 1 ounce of rosemary simple syrup, and 1.5 ounces of pear- infused vodka.  Top with sparkling water.  Enjoy.

Cheers to fall!

Image Credit (above): Alison Yin Photography.  Many thanks!!


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