Keep in mind that certain fruits are seasonal so they may not be available locally and at certain times of the year. Remember to choose the freshest fruits.
Here is a list of the more common fruits used for infusions and the growing seasons along with the spirits you should use with specific fruits.
Asian Pears = YR (year round), peel/slice small, Gin or Vodka
Blueberries = YR (best Jun-Aug), bruise/infuse, Brandy, Rum, or Tequila
This week I'm going to take a little break from elaborating on drinking personalities and cocktail making and focus on making homemade infusions that anyone can enjoy and make at home with the right equipment, tools, and supplies. This will be the first in a series on infusions and the different types you can make. I will start with the most common and simplest of infusions - fruit infusions next time, but will first discuss what they really are and some common pitfalls and mistakes associated with preparing them.
People are generally different, curious, and intelligent.
Almost every bar has their assortment of handcrafted, unique cocktails, but many differ on the quality of those cocktails. People who try these cocktails are often experimenting with new drinks and want to explore their options. People who like trying things, and being exposed to new experiences are often more intelligent and creative than those who do not prefer novelty.
Vodka literally means "water of life" translated from Russian and Polish, which is what vodka is made from - the freshest, cleanest spring water on earth. Vodka is said to make up over 70 percent of the alcohol consumed in U.S. and, with all the choices available, the liquor store isles are lined with this clear, good time elixir. Between all these fine spirits, consumers now have their choice of vodkas in all shapes and sizes. So what does your choice mean?
As hand-crafted cocktails and homemade infusions revolution has grown, so has the trend to create new and unique drink concoctions which displays the skills of the bartender. Cocktails have become, especially in high end establishments, ever more complex and time-consuming. The bartending profession has become noble again so the bartender’s need to shine and re-invent their career has come to the forefront. The more complex the cocktail, the more impressive the bartender appears.