Cocktail infusions are all the rage, and recently, I received the best shipment of goodies in the mail: a care package from Prairie Organic Spirits.
I can’t even begin to tell you how much I adore their wares. Smooth and delicious, with packaging you want to inspire all of your home decor. The challenge from Prairie? To create new spirit flavor infusions for the masses.
As you all know, I LOVE infusing my own spirits. I’ve done thyme tequila in the past, as well as cranberry vodka. But I wanted to try a few things that were summery and inspired by the beautiful weather we’ve been having here in Southern California.
I was originally planning on infusing the unflavored vodka with lavender and vanilla, but couldn’t find edible lavender to save my life. A bit of quick thinking and I’ve ended up with this:
Fresh summer cherries and Madagascar vanilla bean!
This was my first infusion with these products, but flavoring your own spirits is super easy: clean and prepare your flavoring ingredients, as well as a glass jar. Add your ingredients (the above is about 1/2 cup cleaned and pitted cherries and one vanilla bean) and add to your jar. Cover with 1/2 to 1 cup vodka, shake, and then put in your fridge for at least 5 hours. The longer the infusion sits, the more flavorful it will be. Ingredients should probably not infuse for more than a week, though!
Once the product has infused for a few hours, you’ll get vodka that is a light burgundy color. See it in the bottom shot glass here:
And here’s how I mixed up my new cherry vanilla Prairie vodka into a cocktail, the Vishnya Vanil’.
- 2 ounces cherry vanilla-infused Prairie vodka
- 1 ounce Pama liqueur (this is mostly for color as well as a base, tart note that brings out the cherry flavor in the vodka)
- 2 ounces organic milk (I used 1% but would also recommend whole for a decadent treat!)
- In a shaker over ice, combine the infused Prairie vodka, Pama liqueur, and milk. Shake vigorously until milk is frothy and foamy.
- Strain into a highball glass filled with clean ice.
- Garnish with a clean cherry, and enjoy!
This is such a sweet and summery treat. My next idea is to put the cherry vanilla-infused Prairie vodka with a bit of white creme de cacao, ice and milk into a blender and get a perfect adult-time milkshake!
But don’t worry– I also had my eye on the cucumber vodka as well.
The first thing I did when I received the package was to “taste test” the cucumber vodka. I’ve always heard it was delish, but I’d never had it before!
So, I mixed up a light and summery herbal cocktail I started calling The Rathbone:
Very simply, it’s 3 basil leaves muddled in the bottom of a glass, 1 ounce of Prairie cucumber vodka, ice, soda, and dashes of kosher salt and black pepper. It tasted like the absolute best summer salad, in cocktail form!
That gave me the idea to infuse the Prairie Cucumber vodka with… black peppercorns.
After a few hours of sitting, this is a spicy and aromatic vodka with deliciously crisp cucumber notes and a heat of black pepper. So far, I’ve been sipping it on the rocks, but it’s going to be come a Nouveau Bloody Mary:
- 1 ounce black peppercorn-infused Prairie Cucumber Vodka
- 1 ounce tomato water (made by pureeing fresh tomatoes and leaving to drain in a sieve over a bowl)
- 1 pureed celery stalks
- In a stout glass, mix together the infused Prairie cucumber vodka, tomato water and celery puree. Add ice and stir once again to chill.
- Garnish with a dash of celery salt and drink to enjoy!
What flavors would you add to delicious Prairie Organic vodka?