Given a choice between the two, the cupcake vodka winking from the second shelf, and the Southeast Asian spirit in which snakes and scorpions swim, which would you rather drink? Me, I am choosing reptile over pastry. But the question matters little, for, though banana and iced-tea particles may lurk in commercial vodkas, the plain stuff takes well to home flavorings.
Vodka distillers aspire to a tasteless drink. As with rice or eggs, you can build whatever flavors you want onto the blank base. With these thoughts I had another: Why not, instead of turning my leftovers into fried rice or a frittata, turn them into a drink? I used ginger, mint, and jalapeno peppers to flavor the vodka. Here’s how it happened:
Makes 1 cup
1 Jalapeno pepper, halved lengthwise (for a milder drink, use just one half)
1 Ginger knob, golf-ball sized, cut into quarter-thick rounds
12 Mint leaves
1 Cup vodka (or so, I used about a shot glass more)
1) Put jalapeno pepper and ginger in a mason jar. Tear the mint leaves and add them. Pour vodka in jar and twist the lid shut. Let sit for two days, gently shaking the jar two or three times a day.
2) Unseal the jar. Strain vodka over a sturdy bowl. Pour now-yellow vodka back into jar. Seal. Drink soon.
What to do with it…
Mix 1:1 with cranberry juice in a cocktail shaker. Add ice. Shake for 15 seconds. Pour into martini glasses. Drink.