That's right. I did it.
This is an extremely simple, hands-off way to preserve summer fruits (or at least their flavor). You can substitute whatever berry you'd like (though the only vouched-for recipes I've found thus far are for strawberry and raspberry). I imagine black currant would be amazing.
When I was in college (and of course of legal drinking age) my friend Kim and I were obsessed with fruity martinis. Watermelon, green apple, raspberry--If there was a flavor of Pucker, we made it into a martini. The martini part fit into our image of ourselves as artistic, literary sophisticates, and the fruity part fit into our position as college seniors who were not quite so sophisticated as they thought the were--the martini tasted like Jolly Ranchers. We would go to Simeon's and sip these fruity concoctions from their long list of cocktails or make them in the house I shared with some friends, getting tipsy from the alcohol and a high from all the sugar. That is actually how I spent my 21st birthday...
Now I am older, and my tastes tend toward the less sweet drinks (although the occasional chocolate martini isn't a bad thing...) I prefer infused vodkas for cocktails as opposed to syrupy schnapps-like liqueurs. I drink beer and wine and the occasional vodka-tonic. In the summer though, I'm OK with fruity, but not too sweet.
Fruit-infused vodkas are ideal for summer drinking. They can be served ice-cold in a frosted glass either all by themselves or topped with a bit of seltzer. If you like things sweeter, they can be sweetened with a bit of simple syrup.
It is completely acceptable (and probably best) to use cheap-ish vodka to make infusions. Something that's tollerable to drink, but it doesn't have to be Grey Goose or anything--at the same time don't use something that tastes like it's going to burn a hole in your esophogus on the way down. I use LiV, made by Long Island Spirits (this would be an entirely local recipe). It's a mid-priced vodka (just under $20 for a liter at the store near me). It is 100% potato vodka (making this also a completely gluten free recipe). The potatoes are also sustainably grown, which is also a plus (and is something that makes me willing to pay a bit more).
One commenter on David Lebovitz's blog said that her raspberry vodka came out tasting like cough syrup. While mine smelled a bit like that warm (and warm vodka always does to me), it was delicious cold. It was quite smooth with a subtle raspberry flavor. I infused this batch for five days. Two more wouldn't have been hurt it at all, but it was quite good this way. You can infuse the vodka in the fridge as well. It will take a little longer, but will still be quite good.
Adapted from recipes from David Lebovitz, Heidi Swanson, and Punk Domestics
About 1/2 pint raspberries
About 1/2 pint raspberries
About 20 fl oz vodka
Combine raspberries and vodka in a clean mason jar. Let the jar sit in a cool, dark place (a cupboard is ideal) for 3-7 days. Each day, swirl the jar around a bit.
When the vodka is ready, line a fine-meshed strainer with cheese cloth and drain into a container.
Store in a container (mason jar, glass bottle, etc) in the freezer. Enjoy extremely cold with a splash of seltzer.
Or in the cocktail I'll tell you about when I come up with it...
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