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Step 1 – Infuse:
- In a non-reactive container, like a glass mason jar, or infusion jar, combine:
- 8-10 large olives, drained of brine and sliced, with 14 fl oz of Twenty2 High Proof Spirit.
- Allow to sit for 24 to 72 hours at room temperature to infuse. Shaking occasionally is recommended, but not required.
- Strain sliced olives from infused spirit using a ______
- Collect the infused spirit in a fresh non-reactive container. Sealed tightly, your infused spirit should keep for 1- 2 months.
Step 2 – Dilute into Olive Infused Vodka
- Combine 12 fl oz of olive infused spirit with
- 13 fl oz of filtered water
- Shake off / drain as much brine as possible from your olives before infusing. If you find that your diluted infusion could use some more salt, add some brine then.
- Try different kind of olives, and even different types of stuffed olives for exciting infused vodkas with layers of flavors.
- Slice your olives to increase the surface area. Thick slices about 1cm wide are ideal.
- Olive Oil Effect – As olives infuse, they will release their natural olive oil into the 80% ABV solution of our High Proof Spirit. This dissolved olive oil will reappear (the scientific term is precipitate) as you add water during the dilution step. As the olive oil precipitates out, it does so in microscopic little droplets forming an emulsion. The precipitation of these droplets is also the cause of the infusion turning cloudy as water is added to the 80% AVB infused spirit. If allowed to settle, the oil droplets will form a foggy later at the bottom of the diluted vodka. A sturdy shake before serving will re-disperse the oil throughout the vodka. If I’m wrong on the basic chemistry occurring here, or you have a better way to help me explain what’s going on, send me a note on the ASK page.
- This recipe is the best vodka to use for dirty martinis, hands down.
- The Perfect Dirty Martini: 3 oz Olive Infused Vodka, dash dry vermouth, dash olive brine, shake hard to aerate and chill, strain into a chilled martini glass. Substitute some water for brine to add an extra layer of flavor.
- Try infusing with black peppercorn too.
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