Sneak preview

Here are four infusions I got started last night:

Infusions, photo by Michael Paydos

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.


About Dazed & Infused

Failed science major turned to creative writing which led to a job as a bartender hack turned mixologist turned book editor turned writer who then went on to the world of International Corporate Communications. This is a bit getting back to his roots--that would be booze & science & rambling.
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