Jarring Botanicals

IMG_4258in·fu·sion noun \

: the addition of something that is needed or helpful
: a drink made by allowing something to stay in a liquid
: the act of infusing something

All of the above, please. Infusion has become one of my favorite ways of preserving garden’s bounty and accentuating various spirits with flavors I love.

Featured in 2013 Eat Local First DC Farm to Street event, JARRING BOTANICALS is the latest project under the umbrella of LIFE 2 ORDER. It is inspired by my love of all things foodie and interest in the art and science of mixology. I have put together several very different botanical kits to help you make creative alcohol infusions for your favorite drinks. Possibilities are endless: NAME YOUR JAR!

Use the Send Me a Note page to get more info and order yours.

*Detailed instructions and recipes are included in each jar. Local pick-up or delivery in Northern Vermont are available.

One can infuse all manner of things, teas and oils probably come to mind first. With JARRING BOTANICALS, I focus on cocktail infusions using bourbon, gin, tequila and vodka, thus bringing creativity into the way we socialize.

According to infusion gurus, the process is much more about culinary creativity than science. Let your intuition guide you. The list of ingredients is positively endless and there are quite a few varieties of spirits to choose from.

You may want to start with flavor combinations you know you like and get more adventurous as you gain expertise. Look for what’s in season and let your imagination run wild.
There is no need to buy top-shelf liquor but don’t settle for obviously poor quality alcohol either. Mid-range spirits will do just fine.

Put your ingredients into an empty jar and cover them with your spirit of your choice. There are recipes out there that will give you exact proportions. I prefer to experiment. Keep in mind that with more potent ingredients, a little goes a long way. Seal the jar and store it in the refrigerator. Look at it, smell, taste it – daily. It is done when you like the color and taste, anywhere between a couple of hours and a couple of weeks.

Resist the urge to let your ingredients infuse for too long: just like when cooking pasta, when it’s done, it’s done.