Every so often I get inspired to make some new cocktail fixings. I thought that before the winter's bounty of citrus fruits were over and done I should try infusing some zest and see what I could come up with. Meyer lemon was the first venture. It's a lighter and fresher version of a regular old lemon, much more perfumed. It probably won't hold up to stronger mixers but I think it would be lovely with tonic or club soda. From there I made pink grapefruit and minneola tangerine. I'm imagining paring some of these with vanilla for some interesting creamsicle variations.
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| horseradish root |
Also had the good fortune of being present when the horseradish roots were being dug up in my community garden. I've always thought horseradish vodka was a natural, being halfway to a Bloody Mary already. My specimen was long and thin and fairly easy to clean so I opted out of peeling and just chopped it up. I used about two and a half tablespoons of chopped fresh horseradish to one cup of vodka and let it sit for just a day before straining. I also made a batch with a teaspoon of crushed black peppercorns. I'm so intrigued by the possibilities that I ended up buying another horseradish root and making more. I have fresh tomato season in mind, so this second batch is being put away for safe keeping.
