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Apr 1, 2007 09:56 PM

Rosemary-Infused Vodka

Infused Svedka vodka with rosemary - 750mL plus 2 sprigs in an airtight container. We probably should have let it go for 2 days ... we let it go for 3 instead. At 12 hours, it tasted like vodka with a hint of ... something? At 24, you could start to taste something floral and earthy, but not really "rosemary." At 48, the herbal quality was improved, and at 72, you could start to pick up the twigginess of the rosemary sprigs. As it turns out, in cocktails, the twigginess isn't such a good thing.

But we did make a great cocktail out of it ... 1 part vodka, 1/2 part fresh lemon juice, 1/2 part fresh orange juice, and simple sugar to taste (I didn't want a "too-sweet cocktail," hence the herbal infusion). With a sliced orange round to garnish, it was perfect and got great reviews. A "taster" suggested using lillet blanc instead of the juices, but maybe he was just a lush who needed a higher proof on the thing ... although in sober retrospect, that actually sounds nice.

When I do this infusion again (and I WILL do it again!!), I will probably let it go just 48-56 hours.

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    1. re: therealbigtasty

      After reading this post I started a bottle of my own. I am looking forward to Rosemary Vodka Tonic next week!

    2. I would add the lillet blanc in addition to the vodka and the lemon juice. I had an amazing cocktail at a place on the waterfront in DC and it included tarragon-infused vodka, lillet blanc, lemon juice & star anise. Served up in a martini glass... good stuff.

      1. I let mine sit from the 7th until today (the 11th). I think this may have been too long. The vodka is a light tea color and has a strong smell that could be associated with Rosemary but not overly so. To be honest, I am a little afraid of drinking it. The smell is not something that screams "drink me." However, it might be nice in cooking.

        1. Out of curiosity what did you use as your base vodka. I've got a thought for this vodka that is really going to let the vodka and rosemary shine through, so I'm wondering if using a nicer vodka actually makes some sense this time.

          1. i'm going to try this with various single herbs or combinations of herbs - i grow rosemary, marjoram, basil, lemon thyme, regular thyme, oregano, lemon verbena, pineapple sage, regular sage, mints, lemongrass, culantro, hot peppers.......

            it's hard to decide on a combo.

            first i'd like to find some good potato vodka that's affordable. any US made potato vodkas comparable in price with something like luksusowa? or should i just stick with that one for my base?

            4 Replies
              1. re: hitachino

                I use Stoli for all of my infused vodkas.

              2. re: hitachino

                I'm a believer in Svedka. Horrible ad campaign, fantastically neutral spirit. It takes flavors very well, from ginger to pomegranate.

                I just got a large tarragon plant. Anyone experiment with tarragon infused vodka?