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Saturday, March 09, 2013

Jalapeño, Celery, and Dill-Infused Vodka

Refreshing Beverage of the Week
At Christmastime, I made a big batch of Aquavit — which was vodka infused with tons of herbage — and it was delicious. Since then I am an infusion maniac, when I saw this recipe I knew it was my next experiment.

1 liter of non-flavored vodka medium quality
1 large stalk of celery and the leaves from the center of a bunch of celery
3 Tbs chopped fresh dill
1 jalapeño (1/2 of the seeds removed)

First prep your jalapeño. Cut into strips after removing the seeds from half of it. Next, roughly chop your celery leaves and stalk. Add your jalapeño, celery, and dill to the jar. Pour in your vodka. Seal and refrigerate for 2-5 days (depending on how strong you want the flavor to be), shaking it up a few times per day. Once the vodka has infused, strain the vegetables from the vodka and discard. Store vodka in a new bottle or just return it to your jar. Use in savory cocktails — bloody Marys and martinis maybe? Or just on the rocks with a splash of celery tonic or look up the recipe for the celery syrup I did a while back and add some of that. Yum!