One of my long-time favorite restaurants in Denver is the Red Euro Bistro. I took Kelly there when we were in Denver last September, and he loved it too. One of the best things on the menu are their house-infused vodkas.
Kelly said: I’ll bet you can do this.
He was right.
First, I looked up some basic instructions. Bon Appetit had good advice. So did The Kitchn.
Then I decided I’d make a simple fruit infusion – blackberry, since they were on sale. I also tried honey, because Kelly particularly loved it.
It was as simple as a 1:2 ratio. One cup fruit to two cups vodka. For the honey I did 1/4 c honey to 2 cups vodka.
I just had to let the vodka sit on the counter for seven days, shaking the jars each morning and evening. On the seventh day, I strained the mixture into clean jars and refrigerated the vodka.
Of course, we taste tested them – pretty good for our first batch!
