Here are some pics from a Bar Cheffing Class / Tasting Party we held a lil’ while back. Everyone had a rockin time learning the basics of bar cheffing. The never-ending stream of infused liquor cocktail shots certainly helped boost the mood! Above are some homemade infusions that everyone sampled, and sampled, and sampled… And below Moi is giving tastings.

For all you infusion newbies out there: it’s SO easy to make your own custom liquor infusions, try it! here’s how:
–––1. Take a resealable container (my preference is old glass jars).

–––2. Fill the jar about 1/4 full with the ingredient (s) you’d like to flavour your alcohol with. I prefer fresh ingredients, but canned, frozen or dried will do just fine. Spices, fruits, vegetables, chocolate– your imagination is the limit! Do stay away from unidentifiable varieties of mushrooms and rusted nails though. A vegetarian myself, i hate meat. But hey, you want a pork chop cocktail, go for it! You’ll find through experimentation what works and what doesn’t.

–––3. Allow to sit (preferably in a cool, dark location) for anywhere from two days to two months. Keep stirring and tasting it, and when you like the intensity of the flavour, then it’s finished! Strain into a final storage container such as the original bottle. Enjoy neat or mixed in a lovely libation. Or allow someone else to enjoy it as a special gift : )

Hands down everyone LOVED my nasturtium-infused gin, which had a pleasant, citrus-chili bite. We reached a unanimous decision that my radish infused vodka DOES NOT work. Maybe i let the radish infuse too long? But let me tell ya, it was RANCID RADISH we tasted that night. ew.

My salad-infusion didn’t go over too well either (tomatoes, lettuce, cucumbers and carrots). Maybe in my next Bloody Mary this particular vintage can find a home… The candied ginger vodka was a big hit. And after sipping the serrano peppar tequila i wanted to swallow the sink. I thought my lips were going to melt off my face. Careful and comprehensive notes were taken to avoid anymore “radish” incidents in the future!


SPEAKING OF LOVELY LIBATIONS, ONTO BAR CHEFFING 101… LET’S SHAKE, MUDDLE AND RIM!
––– RIM
If you will be rimming your glass with sugar, salt, or some other powdery concoction, of course you want to prepare that first. Wet the edge of the glass with a small wedge of lemon, cantaloupe, sponge, or whatever– slit up the middle. if you use a piece of fruit, it will give an extra layer of yummy flavour when taking a sip.

Then roll the edge of the glass gently, in a circular motion in a dish of sugar, salt or other powdery concoction.

Voila! Le glass c’est finis!

––– MUDDLE
Muddle, macerate or mush your fresh ingredients using a muddler, spurtle of end of a wooden spoon.

Place in steel cocktail shaker along with the ingredients of the drink. If you’re making a basil margarita, then you will add the basil leaves, the tequila, the cointrea and the lime juice all in there together and muddle away. Press the bottom of the muddler downward in a spiral motion for several minutes. The longer you do this the stronger the flavour will be. A little tiresome I admit, but worth it–especially for the biceps! Spring is just around the corner…

––– SHAKE IT BABY
When you’re finished muddling, add a handful of ice to the muddled mixture. Place the lid or shaker cup over shaker and shake vigorously for ten seconds. Now there are two options: Strain into a cocktail glass (chilled is nice). Or, pour the whole mixture, ice and all, into a highball glass and enjoy the mash. Adding another ingredient such as seltzer to this mixture is a nice way to make it last a little longer and taste less intense.

CHEERS TO A GREAT CLASS!

(thanks to mary claire miraldi for the great photos)