In case you didn’t think we practiced enough preservation techniques, let’s discuss another one that we frequently use! Infusion is the process of extracting colors and/or flavors into another liquid for long term preservation.
The most common use of the infusion preservation technique involves using alcohols to extract the desired flavors or color from our produce. Typically, this is done with a highly neutral alcohol like vodka, but sometimes you might use something higher power (like Everclear) if that suits your desired purpose better. If the need calls for it, you can also use non-neutral alcohols like Gin or other spirits.
As for why you might want to do this? The typical reasoning is to buff up the home bar with custom flavored alcohols for use in mixed drinks. You can also go for more highly concentrated extractions and use the output as a bittering agent, again most frequently used in mixed drinks.
A mixed veggie infusion like this is an excellent base ingredient for those occasional weekend Bloody Mary’s. Combined with a high quality, or even home made Bloody Mary mix, and you’ve got the making of a garden inspired and ultra high end classic cocktail!
Just like with fermentations, we typically use a weight in the jar to prevent the produce from rising above the liquid. This eliminates the potential for things like mold from developing above the liquid line. This is quite unlikely to happen in the short term that we’re infusing for, but it certainly doesn’t hurt.
The infusion process is typically performed for about 3 to 5 days. The longer the soak, the more flavor you pull out of the given produce. Temperature also plays a factor, room temperature will increase the flavor extraction compared to say, refrigeration. Once the extraction is done, the produce is removed. We usually also run things through a fine sieve or coffee filter to filter out any other particulates that might have found their way in.
There isn’t universal agreement on whether the final product should be refrigerated. The final ingredient is fully shelf stable as the alcohol is sufficient to neutralize anything. But, refrigeration proponents argue that it maintains the delicate fresh flavors a bit better. We’ve done both, can’t say as we have a strong opinion either way.
There’s lots of ways to approach infusions like this. This multi-veggie is certainly one example, but you can also do things like basil vodka, cucumber vodka and practically anything else you might have a use for. If you have them, you can also use dehydrated veggies or fruits as the liquid will certainly rehydrate them.
We’ve had several infusions in flight for this season, but we realized we hadn’t yet demonstrated the technique! We’re getting to the point where we’re getting tired from the hustle and bustle of summer! We’re definitely looking forward to the more relaxing weekends of winter, complete with a garden infused cocktail and absolutely nothing important to do!
