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.
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!!