Infusions and Cocktails
Infusion Tips by Sue Adams
How to get the most flavor from your herbs when infusing:
To get the essential oil out of mint, basil or sage, bruise the leaves without crushing them. You can do this by placing the leaves in the palm of your hand and clapping your hands briskly once or twice. Or you can bruise the leaves with the back of a spoon or use a muddler (bartender’s tool used like a pestle).
New at this? If the recipe calls for a 750 ml bottle of liquor, cut it down to a reasonable size so that you can try it out first. Taste as you go along so that your infusion will not be too strong. Filter out as many stray bits as you can. Cheesecloth works great, followed up by straining again through a coffee filter.
Store in a small, air-tight, sealed container.
When creating your own infusions, write down the recipe. If it’s good, you’ll want to make it again!
Apple and Sage Smash Cocktail
Bloody Mariana Cocktail
Lavender Simple Syrup
Luscious Lemon Sour
Pineapple Basil Gin Cocktail
Pineapple Basil Margarita
Pineapple Rosemary White Sangria
Purple Basil Mojito
Sue Adams’ Strawberry Mint Mojito
Summer Fruit Sangria
The Basil North Cocktail