Infusing & Experimenting
Posted on Wednesday, October 9th, 2013
Here’s the results of a perfect day at Mama Knows Her Cocktails’ kitchen. Playing with recipes and experimenting with flavors to create these infusions. My inspiration came from:
an abundance of fennel seeds from our garden – they are floating around in Hot Toddy Brandy, Double Fennel and Garlic Vinegar, and Olive Oil with Crushed Red Pepper
a fennel bulb with the freshest foliage still intact found at the Ballard Farmers Market – the foliage flavoring the Double Fennel Vinegar and the Fennel Cinnamon Shrub Syrup
and a Beet Shrub with Tequila recipe we learned how to make from the uber-talented Anna Wallace at a Badass Bartending Class at The Pantry here in Seattle – with Beet Syrup and Beet Shrub.
So far, the Hot Toddy Brandy is my most exciting creation. I’ll share the recipe after it has had more time to infuse. My plan is this herb and spiced brandy will make nearly instant hot toddies – just add hot water, tea or apple cider.
Here’s the recipe for the Fennel Cinnamon Shrub Syrup. It’s a gateway shrub – a mild vinegar taste, and scrumptious mixed with some club soda for a non-alcoholic beverage.
Fennel Cinnamon Shrub Syrup
- 2 cups fennel foliage tops, cut a few times to fit in a medium saucepan
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup organic cane sugar
- 1 teaspoon fennel seeds
- 1 cinnamon stick, broken up
Bring all ingredients to a low simmer, stirring frequently. The fennel tops will reduce quickly. Turn off the heat, and let cool to room temperature. Strain into a clean bottle and refrigerate.