Tasting the Infusions

In my research on infusing vodka, I found differing opinions on how long to leave the infusion going before straining the concoction. For basil, the prevailing opinions ranged from 2 days to 4 days, and for blueberries from 4 to 6 days. So, when I started the infusions on Monday afternoon, I planned to do a taste-test on the basil infusion on Wednesday and then a taste test on the blueberry infusion today.

Well, Wednesday evening, I was exhausted and didn’t get around to tasting the basil infusion. Big mistake. When I finally tasted it yesterday evening (3 days of infusion, just in the middle of the recommended 2 to 4 days), the infusion had turned a slightly brownish yellow-green, and the flavor wasn’t quite right. Instead of the bright basil flavor that I was expecting, it tasted strong and somewhat muddy. It reminded me more of the flavor of basil that is well past its prime, when the leaves get limp and brown. I went ahead and strained out the basil and put the infused vodka back into the mason jar.

I’m not willing to give up on it yet – it has about $15 worth of Ketel One Vodka in it, not to mention the basil – so I am going to try it in a Strawberry Balsamic Basil Cocktail. I’m hoping that, if I use just a little of the basil vodka, along with some plain unflavored vodka, it might be OK. We’ll see. I’ll try it this weekend and post the results next week.

While I was at it, I decided to taste the blueberry vodka last night as well. It is looking nice, with a deep blue-purple color. The flavor is still a little light, though, so I’m giving it another day or two to steep before I strain out the blueberries.