Infusing vodka is very easy. You can use pretty much any combination of fruit, herbs, spices, vegetables or candy, although some ingredients require several weeks to produce the best flavor. But here’s a quick trick: use tea. You have to steep it longer than you would to make your afternoon cuppa, but an hour or two should give you some deliciously flavorful booze. I made up a pint this evening and let it sit while I prepared some fruit-infused versions. In no time at all I had a tasty drink to go with my dinner. Because nothing complements a cheese quesadilla like rooibos peach vodka on the rocks, right?
The other flavors currently infusing include blueberry vanilla, blood orange, and cucumber. I'll post recipes for them once they're done. In the meantime, try the tea!
- 1 pint middle-shelf vodka (I used Svedka)
- 1 tablespoon loose tea
- an airtight glass jar
- a secondary glass container
- something to strain with (cheesecloth, coffee filters, or a tea strainer will all work)
Simply pitch the tea in with the vodka in a clean glass jar. Seal and give it a good shake. If you are using an herbal tea, shake occasionally and do a taste test after 30 minutes. I used rooibos peach bloom tea from Teavana and let it sit for a total of 90 minutes. If you are using black tea, test every 10 minutes. For green tea, test compulsively -- things can turn bitter after just a few minutes -- but try to let some make it past the testing phase, okay?
Once the flavor is to your liking, just strain out the loose tea (here’s where the secondary container comes in handy). Store in the airtight glass container in the fridge, freezer or even at room temperature, but keep it out of the sun.