As I’ve said before, I’m not much of a drinker. That doesn’t mean, however, I didn’t USE to be more of drinker (Vodka Tonic at a concert, please) or that I don’t like alcohol (the John Daly is delightful).
Now and then I still sit down and have a good, stiff drink. I’m not much of a beer fan, but I do love my hard liquors. My favorites are the clear variety that contain less congeners: gin, vodka, and St. Germain. (If you don’t know, congeners are the toxic byproducts of the fermentation process that cause hangovers, and the darker varieties of alcohol have higher concentrations of these toxins, like red wine, bourbon, brandy, and tequila.) I usually order my favorite liquors with soda water/tonic water and citrus fruit, like lemon or lime. So refreshing!
With that being said, sometime last year I was attending a party and decided to bring fruit-infused alcohol to the festivities (as my potluck contribution). I was unsure how the infused-liquor would taste (and if I could even properly infuse the alcohol), but I decided to be bold and take my chances! I am so happy I did. My friends not only drank all of the fruit-infused hard liquor (they made drinks with tonic water from it), but they also ate all of the fruit right out of the pitcher! (Some sticking their hands right into the pitcher and grabbing the fruit. Maybe they had a few too many drinks?) I am actually going to write up this recipe for my Cinco de Mayo post!
This month, however, I thought I’d include a more spring showers-esque infused-alcohol recipe that includes both herbal and citrus flavors: Cucumber-Orange Tea Infused Vodka (with Mint).