I learned infusing most anything is very simple. For my specific recipe task I ultimately decided to pair my final recipe choice (Apple Pork Mini Empanadas, gluten free!) with an Apple Martini made from vodka I’d infused myself.
I chose apple because of the flavors in my dish but you can infuse anything into vodka (and probably other liquors though vodka is ideal due to its minimal taste). When I was searching for my beet breakthrough recipe last fall, someone shared the idea of beet infused vodka (not quite there yet).
Apple Infused Vodka
Wash and core 2 apples and cut into eight pieces.
Put them into a glass jar.
How long to let it ‘soak’: I read that the vodka will have picked up the flavors within a few days. I put mine together before the holidays and frankly forgot about it so it infused for two weeks. It has a delicate flavor of apple and is the most gorgeous color amber. I do not think it can soak ‘too long’. You will note the apples begin to oxidize (turn brown) which is due to exposure to the air in the jar. When you are happy with the infusion, strain the vodka into a fresh jar and discard the apples.
2 ounces apple-infused Vodka
1 ounce Calvados
Combine in a shaker with 1 cup crushed ice; shake and put into a martini glass. I like this recipe as it is not overly sweet.