Active Time: 5 MINTotal Time2 HR 25 MIN
Yield: Serves : Makes about 3 cups
This infused vodka boasts a pale golden hue and a bittersweet anise taste. Choose a high-quality vodka for best results, and use in place of Pernod or Absinthe. Recipe adapted from Beyond The North Wind by Darra Goldstein.
- 1 (750-milliliter) bottle high-quality vodka (such as Russian Standard)
- 1 large bunch fresh tarragon (about 3 loosely packed cups)
- 15 large fresh mint leaves
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons honey
How to Make It
Pour vodka into a wide-mouth 1-quart jar, reserving original bottle. Strip tarragon leaves from coarse stems, discarding stems. Chop tarragon leaves and mint leaves; place leaves in a small bowl, and stir in lemon juice and honey. Let mixture stand until leaves soften and wilt, about 20 minutes; add to vodka in jar. Seal jar; let stand at room temperature 24 hours. Strain; discard solids. Pour strained vodka into reserved bottle using a funnel. Chill before serving. Store in freezer up to 2 months.
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