Keep in mind that certain fruits are seasonal so they may not be available locally and at certain times of the year. Remember to choose the freshest fruits.
Here is a list of the more common fruits used for infusions and the growing seasons along with the spirits you should use with specific fruits.
Asian Pears = YR (year round), peel/slice small, Gin or Vodka
Blueberries = YR (best Jun-Aug), bruise/infuse, Brandy, Rum, or Tequila
This week I'm going to take a little break from elaborating on drinking personalities and cocktail making and focus on making homemade infusions that anyone can enjoy and make at home with the right equipment, tools, and supplies. This will be the first in a series on infusions and the different types you can make. I will start with the most common and simplest of infusions - fruit infusions next time, but will first discuss what they really are and some common pitfalls and mistakes associated with preparing them.
The Asian Pear cocktail has many variations, but the one I will introduce to you today is one of the most popular cocktails at Buddha Buddha Martini Bar & Cocktail Lounge in Harrisburg and quickly became one of their signature drinks. I created it to pair with sushi, which was on the menu at the time. The cocktail is a perfect match for seafood, especially sushi and raw fish because of its citrusy, lemony, and gingery taste on the palate and the complement it gives to the ingredients in Asian cuisine generally.
Vodka literally means "water of life" translated from Russian and Polish, which is what vodka is made from - the freshest, cleanest spring water on earth. Vodka is said to make up over 70 percent of the alcohol consumed in U.S. and, with all the choices available, the liquor store isles are lined with this clear, good time elixir. Between all these fine spirits, consumers now have their choice of vodkas in all shapes and sizes. So what does your choice mean?