Sometimes, you have random shit in the fridge. If you’re me, you always have random shit in the fridge. What better way to use it than infusing vodka with that random shit?

So that’s what I did. I put some random shit in some jars of vodka. Then I put it in the fridge for a while to see how it tasted.

Ginger vodka

  1. Put a bunch of  vodka in a jar with two sliced and peeled nodules of ginger. I scored them a bit too.
  2. Wait a while, with the jar in the fridge.
  3. Enjoy!
  • Rating: ★★★☆☆
  • Observed behavior: After about six months, it tastes quite gingery. It didn’t taste like much after days/weeks.
  • Expected behavior: More quick ginger flavor… maybe I should try adding more ginger, or grating it (and the filtering it out later) for quicker gingeritude.

Basil vodka

  1. Put a bunch of vodka in a jar with like half a bunch of basil. Squish the basil up a little bit.
  2. Wait a while, like a couple days, with the jar in the fridge.
  3. Enjoy…?
  • Rating: ★☆☆☆☆
  • Observed behavior: Eh. It was pretty meh. It didn’t taste like basil very much. I tried making basil simple syrup by mixing one part water, a bit less than one part sugar, and the other half bunch of basil. This just made the vodka sugarier. Meh. I will try again, and probably forget to blargh about it here.
  • Expected behavior: That it would taste deliciously basil-y, and go well with lime, Thai food or in a bloody mary.

Cherry vodka

  1. Put a bunch of vodka in a jar with a bunch of cherries, cut and pitted. 
  2. Wait a while, with the jar in the fridge. I waited like a week.
  3. Enjoy!
  • Rating: ★★★☆☆
  • Observed behavior: Not bad, actually.
  • Expected behavior: *Delicious.*

N.B. This is part one of a series of posts, called Cooking & Looking, where I cook stuff and then post pictures of it. Except, I probably won’t remember to do any more.

Bonus Link: This winter, I made the ginger liqueur detailed here, with ginger, vanilla and brandy. It was delicious and inspired by the Spicy Espresso featured at Gothamist. ★★★★★