Only my holistic-remedy-loving-5K-running sister would think to make her alcohol GOOD for you. I was so impressed when I saw the recipe below, so I had to share it with all of you.
Note: If you don’t drink alcohol, no problem. It sounds like this infuser could work on everything from gin to bubble bath!
It all started with her status update on Facebook:
Just tasted my homemade green tea infused gin and it is epic!!
Take 10 oz of your favorite gin and mix with 4 Tbs loose leaf green tea. Let sit 2 hours strain through fine sieve. Whisk 2-4 oz infusion thoroughly with juice & pulp of one lemon & 2 tsp brown sugar in a chilled shaker glass.
Pour in chilled martini glass. Pour 2 tsp chilled maraschino cherry juice on inside of glass so it settles to the bottom, drop in a cherry for more color. Add strips/ curls of lemon peal for flavor & color.
George: (Our stepfather) We have a recent winner. Take 750 ml of vodka. Add 7 whole cloves and one star anise, cut into 4 pieces. Let sit five days. Remove the star anise pieces. Leave the cloves, but make sure that when you’re pouring the infused vodka for drink that the cloves do not leave the bottle.
Cory Ann: (my sister) George, that sounds awesome!!
Me: OK, you’re scaring me. Your alcohol is not supposed to be GOOD for you. Unless it’s wine…but if you think about it, that’s a fruit.
Cory Ann: Rose petal and cucumber gin infusion is on my horizon. I’ll let you know how that goes, Jenny Hansen. And George, did you mix the clove- anise vodka with apple pucker & butter rum? I think it might taste like an apple turnover. Maybe serve in a cinnamon sugar rimmed glass with a curl of green apple skin & a cinnamon stick.
Me: STOP IT, LADY. Back awaaaay from the infuser….p.s. Doesn’t gin have gluten in it?
Cory Ann: Not necessarily. It’s often distiller spirits centers around juniper & spruce with other herbs for flavor, balance, aroma & mouthfeel (“mouthfeel”…WTF?) but this is a helpful article for reference: Gluten-Free Alcoholic Beverages – Celiac.com
Me: Oh yes. I lurve that page.
Cory Ann: The fermentable base for gin spirit may be derived from grain, sugar beets, grapes, potatoes, sugar cane, plain sugar, or any other material of agricultural origin. It’s really up to the distiller.
So, now you know. You need to go buy an infuser and add some zest and green tea into your life (and your gin) for better mouthfeel.
Who knew, right?
If that’s not enough excitement for you today, there’s a “Pimp & Promote” going on over at Writers In The Storm. Get on over there and join the month-end Promopalooza!!
Do you infuse your beverages, be they leaded or un-leaded? What’s your favorite drink recipe? Do you get all chi-chi like my baby sis? Enquiring minds love to know these things here at More Cowbell!