Berry infusion - how long?
Last night I popped a quart or so of fresh strawberries, sliced, into 500mL of overproof rum. After two hours I noticed that the berries had already given up the majority of their color, and were now light pink and floating in intensely red liquid. A quick taste revealed that the rum was certainly heavily strawberry flavored.
This morning, no real change in color. (Although I wasn't able to taste.)
Most liqueur recipes I've seen say to leave the fruit in the liqueur for several days or even weeks. But I wonder if that's really necessary and/or desirable? Anyone have some authoritative thoughts on this topic?
I strained it earlier this evening. Seemed like 24 hours was plenty -- the strawberries no longer had much discernible flavor other than alcohol heat, so I thought I'd pull 'em. They're sitting in some sugar now, leeching whatever goodness is left into a syrup.
I'll probably do mostly simple Daiquiri style drinks with it. Perhaps I'll try it in a Mai Tai. (Strawberry syrup in place of the orgeat, plus strawberry rum? Sounds pretty good.) And definitely an experiment or two with some rhubarb bitters.