I do infusions a few times a year, typically simple things like a bourbon with spices + orange zest or a limoncello. These things take time, but are very low on prep/active time: you pretty much just put everything in a jar and let it sit for a few weeks. 

A few months ago I was inspired to try out a blueberry infused bourbon (inspiration came in the form of a blueberry basil bourbon donut from Blue Star in Portland). I used dried blueberries for their concentration of flavor and sugars. I used ¼ cup of fruit per 16 oz bourbon. I usually let everything hang out together in a jar and mingle for a full week before taking my first taste test. For this infusion, I let everything commingle for a full 4 weeks. The bourbon will get a nice, dark color very very quickly – but don’t be tempted! It’s not ready until your taste buds (not your eyes) tell you it’s ready. Once you are happy with the flavor, just strain through a coffee filter and funnel into your container of choice. 

For the cocktail:
2 oz blueberry infused bourbon
½ oz lemon juice
½ oz simple syrup
1 egg white
Soda or Mineral Water to finish, if desired

Combine bourbon, lemon juice, simple syrup and egg white in shaker with ice. Shake vigorously for a full minute. Strain in cocktail glass, top with fizzy water if desired. Garnish with desired herb. Drink and think about summer :-)

Wearing Vivetta trousers, Everlane Tee, Oscar de la Renta earrings, and Bite lipstick. 

Negroni

I’ve recently gotten over being intimidated by the idea of making cocktails at home, now favoring fewer, simpler cocktails over my natural desire to have all of things. One of the benefits that I wasn’t expecting to come out of home cocktailing adventures is that Josh and I will actually drink less during the week if we make a cocktail after work. That’s mostly because if we open up a bottle of wine to have with dinner, we will almost certainly finish the bottle the same night. So now, instead of wine with dinner we will have a simple cocktail to unwind after work. I also really appreciate having a few cocktail recipes under my belt for when we entertain. It’s great to be able to sit our friends down with a cocktail while I put the finishing touches on dinner.

The Negroni is my default cocktail lately, especially as a pre-dinner treat. It is a classic aperitif, a cocktail consumed before a meal and that typcially incorporates dry and bitter liqueurs to stimulate the appetite. Most recipes you find for a Negroni will call for equal parts gin, Campari, and sweet vermouth. I, however, prefer mine a bit less sweet so I pull back on the Campari and vermouth slightly. Follow these steps for a single cocktail:

• Shake or stir 2 ounces gin, 1 ounce Campari, and 1ounce sweet (red or rouge) vermouth with ice.
• Strain into a highball glass and finish with a strip of orange or lemon peel. If you want to be particularly fancy, then you can chill your glass by placing ice in it while you mix your drink. Then just dump the ice prior to straining out your drink.
• To make a Boulevardier, simply swap the gin for bourbon or rye.
• If you prefer a longer cocktail, then try adding a few splashes of sparkling mineral water or plain soda water to lengthen the negroni. This is essentially an Americano (with gin in it). I don’t advise lengthening a Boulevardier, though as I find the minerality in the soda water conflicts with the heat of the whiskey.

My preferred gin for a Negroni is the Terroir Gin from St. George Spirits. It’s very simple, woodsy, and aromatic. I’m not sure how easy St. George Spirits are to find outside of the Bay Area, so other favorites of mine are Hendrick’s and Plymouth. Plymouth is a very briny gin, and in my opinion, is the perfect gin for a dirty martini.

And a quick tip for your citrus peel, if using it, is to make sure that you don’t bring along too much of the white pith. The pith is very bitter and I find that thick citrus peels that include pith embitter cocktails rather than enhancing them with aromatic qualities.

Enjoy your home cocktailing, friends! You should have a few variations you can play around with using the Negroni recipe as your basis. Also try experimenting with the ratios of the three ingredients to see what you like best.