Infused Vodka

Fruit infused vodkas are growing in popularity. They're fun and easy to make and almost too easy to drink. Last fall I made my first attempt at infused vodka with cranberries, which we thought was delicious. This summer the currants have been so plentiful that we experimented with currant infused vodka. In the photo above, the glass on the left contains red currant infused vodka; the glass on the right has black currant infused vodka.

You don't need to be a farmer to try this project. Begin with two cups of fruit in a medium sauce pan. I added a half cup of sugar to my tart currants and cranberries. Cook over low heat until the skins just begin to pop. Pour the fruit mixture into a large jar. Add four cups of cheap vodka. Wait for two weeks, then strain and serve.

If I wanted to make raspberry, strawberry or peach infused vodka, I would stir only a few tablespoons of sugar into the fruit and let it rest for 15 minutes (without cooking) before adding the vodka.

My Jewish friends tell me this is known as vishnyak or vishniak in Yiddish culture. We enjoy our vishnyak over ice or just neat in small cordial glasses. Be careful---it's not kool-aid.