It’s nearly the end of the work week. I think you deserve a drink. Something icy and bracing, and a little fruity and a touch bitter would go down nicely, don’t you think?
This is blood orange-infused vodka. Infusing vodka isn’t exactly rocket science. You cut up some fruit, and you submerge it in vodka. Then you wait. That may be the hardest part. For this infusion, I sliced the blood oranges thinly, and cut the peels off of about half of them, to modulate the bitterness. Mind you, I wanted a bit of that bitter marmalade flavor that comes from orange peels, but not too much.
After a few weeks, the vodka will be strongly infused with the orange flavor, and it becomes a beautiful color, as well. My unscientific method of determining when to drink it is, well–to drink some. A little sip ever week or so until it seems strong enough. And there is no need to worry about going overboard. If the fruit flavor is stronger than you’d hoped, thin it out with a little more plain vodka.
An infused vodka doesn’t need a lot of additions, but certainly won’t be ruined by some cranberry juice and triple sec if a cosmo is your drink of choice. But I’d recommend trying this vodka in simpler combinations so that the orange flavor can really be appreciated–maybe mixed with champagne, or stirred with a spash of Lillet and shaken until very, very icy.
Here’s to a great weekend!