A simple infusion can change everything. Sure, there’s flavored alcohol like raspberry vodka and the like but it’s far more fun—and interesting—to make your own. And no, we’re not talking about notoriously bad ideas like nacho cheese flavored spirits. Instead, think mushroom-injected vodka, coffee-infused vermouth, and pepper-treated tequila.
These infusions can make a regular spirit all the more dynamic, improving classic cocktails like the Negroni and paving the way for brand new ones too. Perhaps best, they’re relatively easy to make and don’t take nearly as much time as you might think.
David Rowe heads the bar at Orafo at The Four Seasons San Francisco at Embarcadero. Infused spirits have become a big part of his cocktail list, enhancing old and new recipes alike. He can’t recall when exactly they started infusing spirits at there, but it probably started with “an evolution from a mint simple syrup,” he says.
“Something inexpensive and functional is where I began experimenting with the idea of infusing flavors and learning what changes happen with the flavors and color depending on how the ingredients are handled,” he says. “For example, If you quickly blanch the the leaves before infusing, the leaves will turn a deep green, but leave a clear syrup with a bright and clean mint flavor in the syrup.”
How to make coffee-infused sweet vermouth
“For a quick and easy infusion trick that reaps a surprisingly complex benefit is a coffee-infused sweet vermouth,” he says. “At Orafo, I use a Antica Torino sweet vermouth, but can easily be substituted with a sweet vermouth of your choice.”
Here’s how to do it, according to the pro himself:
- Take a liter-jar a pour in the contents of a 750-ml bottle of vermouth.
- Add the espresso grind of a double espresso to the vermouth and stir.
- Set a timer for 3 hours and stir every 30 minutes (longer than that can bring out the bitterness of the coffee).
- Strain the mixture with a double filter process.
“This coffee-infused vermouth can now be used to make a remarkably appealing and complex Negroni, Bolevardier, or my favorite of the group, a Mezcal Negroni. The notes from the coffee and the nose of the mezcal pair brilliantly. This infused vermouth is fun to use in a Manhattan too,” Rowe says.
Check out his recipe at the bottom of the page.
Other infusions
There are so many infusion possibilities. Presently, Rowe is treating vodka to porcini mushrooms and making a Martini, garnished with a Siberian pinecone cured in sweet jam. Fall, of course, presents a whole new host of flavors. “Pumpkin spices are very useful if you use them lightly,” he says. “It should be a hint of flavor, not a kick in the teeth. Infusing those flavors into either an alcohol or syrup syrup makes it very easy to add a taste of holiday flavor to almost any cocktail idea.” Think Old Fashions, Manhattans, even orange cream soda if you’re looking for a good non-alcoholic option, all enhanced with a syrup or tincture.
His favorite come autumn? Pumpkin-infused rye. “Either a home-roasted pumpkin, or a can of pumpkin from the grocery store infused into a sturdy rye wiskey with cinnamon, nutmeg, clove,” he says. “Let it sit for five days, stirring once a day, then double strain.”
And don’t forget to check in on the flavor each day, he adds. “It’s fun to watch the flavors develop and make decisions on adding or changing more spice or whether leaving it to sit for longer or not,” he says. “The home-roasted pumpkin will appear more clear, but both versions work well. If you use this infusion to make a Manhattan and garnish it with a toasted mini marshmallow, then you would have made my popular Pumpkin in the Rye!”
Tips and tools
“When it comes to creating an infusion or a syrup, there are not a large amount of special tools that are needed when making smaller batches,” Rowe admits. “A measuring cup that has both ounce and millimeters marked on it. Ideally, that measuring cup will hold one liter or more.” He suggests OXO as a solid brand with a heat-resistant option, good handle, and quality pouring spout.
“Other tools that I have found helpful have been a funnel, stainless steel coffee filters, a glass coffee craft (Bodin is my personal favorite because it is stable and holds the coffee filter perfectly), paper coffee filters, and airtight glass jars of your choosing that holds at least one liter,” he says. ”
When he’s working on longer infusions like limoncello, Rowe goes with glass. “I like to use Ball two-liter swing top glass jars,” he says. “They are heat resistant and seal well.”
Overall, though, he says you don’t need much. In fact, you likely already have what you need. “Plan ahead for storing the infusion in cool environment where you can easily get to it to give it a stir once a day before you strain,” he suggests.
Caffe Negroni
The king of three-ingredient cocktails, the Negroni takes on added personality here with the coffee-infused vermouth.
Ingredients:
- 1 ounce Junepero Gin
- 1 ounce Campari
- 1 ounce coffee-infused vermouth
Method:
- Combine all three ingredients in mixing pitcher with ice and stir.
- Strain over a large cube of ice and serve with an orange twist.
If you need another recipe to try an infused spirit in, check out our feature on how to make a Boulevardier like a pro.
