Behind the scenes with Robert FathmanLiquor infusions are running amok all over town. Fruits, vegetables, herbs, spices, pork products — it seems no ingredient is too bizarre to steep in a vodka, rum, or bourbon bath to create a new liquid treat. The concept behind infusions is simple: coax the flavor characteristics out of your chosen ingredients by soaking them in booze for days, sometimes weeks, and giving the container a good shake every once in awhile. It’s not rocket science, nor is it a newfangled notion. Yet over the past few years, Bostonians have gone nuts over infusions. House-made infusions dominate every decent cocktail menu in the area, with bartenders and beverage directors reveling in the role of artisanal mad scientist.
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