A reflection about infusions

Dave has been nearly mathematical in his approach to our liquor infusions. Back in January, a month before we were presenting each other with brandy fusions, he obsessively researched and recorded his thoughts about not only what he would infuse his brandies with but also how he would achieve unique flavor combinations through infusion.

My approach to the brandy infusion was decidedly less research-oriented, which is shocking coming from a librarian. My thought process was this: I like almonds! I like cherries! Cherry-almond brandy! I like pears! I like vanilla! Pear-vanilla brandy!

And what happened? Dave came out on top. His infusion were beyond stellar. He sought to create interesting, well-rounded flavors - and he delivered. I'm hoping I can convince him to re-create them this upcoming winter. They're perfect for cold winter evenings. Mine were good, but definitely reflected a lack of understanding of the base liquor.

When we decided in May that we would infuse vodkas for the month of June, things pretty much shook out the same way, process-wise. I picture Dave in his apartment in Bristol poring through his beloved Gardens & Guns magazines or conducting multiple searches on the internet to capitalize on flavors that are robust and pleasing.

You would have thought that I would take a different approach. Sit down and think critically about what sorts of flavors I would want and how I could get those flavors to work. But no. The only major change was that I created my infusions in the freezer, and I was only slightly more thoughtful in how I constructed each. Rosemary is a strong flavor, and I wanted it to only complement the lime. So I let the lime sit in the vodka in the freezer for a full week before I introduced the rosemary. The rosemary only stuck around four days before I removed it. The result was winning. The perfect infusion, if I do say so myself. Granny Smith apples, though strong and tart, took more time to introduce into the vodka, and I added the mint halfway through the process, only to learn the mint overpowers very quickly. It was only in the infusion for a couple days before it completely erased the apple flavor.

Yet, as Dave and I sipped our vodkas and discussed the combos, I came out on top. His carefully-curated vodkas, though delicious, fell slightly short of the mark.

We're planning our next infusion for October or November. By then we'll be living under the same roof, so I wonder if we'll brainstorm and create together or if we'll stick to our methods. And who will top that month?

Stay tuned.