I do enjoy the process of infusing vodka and I have had great success with apple and cinnamon, jalapeno, pineapple, etc. But of all the different types of fruit that I have tried, perhaps one of the easiest and tastiest, is infusing vodka with a citrus based fruit (lemon, lime, etc.). And it can be done with just a few simple steps:
STEP 1: Pick your fruit.
Today, I am using an etrog. (Etrog is a type of citron cultivated primarily in Israel. This citrus fruit has a yellow, faintly ribbed, thick peel and very little juice. The etrog is similar to a lemon in appearance, color, scent and taste. From http://kosherfood.about.com/od/glossaryofjewishfoods/g/etrog.htm).
Tip: there is no rule as to how much rind you will need. I generally use the principle that the more you use, the stronger the flavor.
Step 2: Remove the rind
The challenge here, is to remove as much of the rind as you can, and not to take any of the pith (which will add a bitter taste to your infusion).
Tip: Get a good peeler. I first struggled and hated this part of the process, but after finding a peeler that worked well and did not remove any of the pith, the process takes much less time.
Step 3: Add vodka (and sugar)
Place the rind into a jar, add the vodka (enough to cover all the rind) and add two tablespoons of sugar. Shake the mixture enough to dissolve all the sugar, then place into a cool and dark cupboard.
Tip: Use a high quality vodka. I first tried several cheaper versions hoping that the infused flavor would improve the quality, but that never happened.
Step 4: Store then Drink
Store the vodka with the rinds in the cupboard for two weeks. A little longer if you want a particularly strong infusion. Strain the vodka into the original bottle – while many recipes call for you to remove all the rinds, I like to keep some of the longer ones in the bottle for decorative purposes.
Tip: Store in the freezer. It will not freeze.
No further instructions needed.