Here are four infusions I got started last night:
From left to right: 2 quarts of orange infused vodka, 1 quart grapefruit infused vodka, 3 cups intensely sour crabapple infused vodka, and lastly 3 cups of cantaloup infused vodka. The latter two will have posts in the future. Both the previous follow the basic recipe I used last time. I got a bag of organic valencia oranges the other day, mostly so I could have some amazing fresh squeezed juice. Valencias tend to have very thin skin that doesn’t peel well, requiring a zester to do the job well. Grapefruit fortunately peels quite well.