That’s right! I’m transporting us back 5 years ago when infusing alcohol was SO IN! Not sure when this awesome trend faded away, but I still luuuuuuv me some booze infusions. #CAN’TSTOPWON’TSTOP! Let’s just pretend it’s still cool, and infuse some vodka perfect for bloody mary’s mmmmmmkay – Dill pickle vodka.
You know, I’m not much of a vodka lover. I’m more of a whiskey lady myself, but every so often I like to create seasonal concoctions with fresh produce and booze. You know what works the best? Vodka. If you are looking for a way to feel like a culinary genius, without actually putting in much effort, this is it guys. Couldn’t be easier. You just add ingredients that sound tasty together in a jar, cover with vodka, and let sit. That’s it.
But, of course you all learned this 5 years ago, when everyone and their mother’s made jolly rancher vodka. Right?
THIS vodka though. This ain’t no candy flavored wussy vodka. THIS vodka – this is PICKLE vodka. Dilly, peppery, garlicky, tangy, a savory booze for a unique cocktail. I am totes gonna put it in a bloody mary. With tons of tobasco and spicy peppers for garnish. Also thinking a pickle martini. I had one at Bastille once and it was freakin killer. Like pickle juice that gets you drunk!
- 1 cucumber, peeled and sliced
- 10 springs fresh dill
- 1 Tablespoon whole black peppercorns
- 1 Tablespoon mustard seeds
- 1 small garlic clove
- About 600 mL high quality vodka
- Place first 5 ingredients, through garlic, in a 32 oz glass jar with tight fitting lid.
- Pour vodka into jar, filling to the brim, completely submerging ingredients.
- Store in a cool dark place for 7 days, shaking once a day.
- Strain through a fine mesh sieve, and store in a glass container with tight fitting lid.