Now that our garden is in full-bounty full-swing, I find myself adding cucumbers, basil and jalapeños to anything and everything I can. Of course, I thought, this should include vodka and gin.

We picked up a handle of Tito's Handmade Vodka and Right Gin because (A) they're delicious and (B) both are made from corn, unlike many vodkas and gins, making them gluten-free! Being allergic to alcohol with wheat in it was what caused Matt to figure out he had food allergies in the first place-- he'd occasionally stray from his usual (rye) whiskey cocktails and before you know it, he'd be short of breath and his skin all splotchy. It's slightly terrifying, witnessing this, and makes you want to ensure it never happens again. And though it's been an arduous task for him to cut out wheat across the board, it's been well worth it to watch his complexion brighten and even his demeanor change.

So, that being said, this vodka and gin was a great choice to infuse because it's a smooth, blank canvas. You can buy flavored vodka all day-- but it's never quite as good as when you do it yourself.


We picked some simple flavor combinations to really highlight the ingredients for this. Any of these would be great in a martini or bloody mary. It's great to have on-hand in the fridge (which will prolong the infusion) for impromptu house guests in need of shots (does this happen to anyone else?)

I also utilized my design skills and my new Canon Pixma printer to make pretty labels. This is, of course, optional, but a great touch if you want to give this as a gift.



Infused Booze
What We Made:

• Jalapeño and Lemon Vodka
• Basil Vodka
• Cucumber Vodka
• Basil and Cucumber Gin

How we Made it:

• We used 1 handle of Tito's Handmade Vodka and 1/2 a bottle of Right Gin
• We peeled and chopped the cucumbers crosswise, dividing one large cucumber across two jars
• We sliced a jalapeño lengthwise, leaving the ribs and seeds intact, and dropped into a jar
• We scrubbed and dried a lemon, then removed the peel from the fruit and dropped that into the jar with the jalapeño.
• In a fourth and final jar, we tossed in a handful of washed-and-dried basil leaves (we used a combo of regular and purple basil. Because, pretty.)
• We added some basil to one of the jars with cucumbers, too
• We poured vodka over the jar with lemon and jalapeño, basil, and cucumber. We poured gin into the jar with basil and cucumber.
• We filled to the brim, sealed it, and gave it a shake.
• We let it infuse in a paper bag on the kitchen table for a week. From there, I removed the lemon peel and one half of the jalapeño to ensure it didn't turn/make it too bitter or spicy. I also removed the basil leaves and the cucumber after about a week and a half. 
• You can strain it back into the jar or another air-tight container, and keep it in the fridge. 
• Add to your favorite cocktails all fall long!