Issue link: http://www.wacmagazine.com/i/791562
16 WAC Magazine | wac.net taste thirsty thursdays / cocktail corner Start the month with Thirsty Thursdays INFUSION BASICS By Rose Andres, WAC Bartender Along with the recent trend of craft cocktails, you may have noticed jars and bottles of spirits filled with fruit, vegetables and herbs on some of your local bar shelves. These infusions are a relatively simple way to create complex flavor profiles. Creating infused alcohol is also a great project for at-home bartenders. Infused spirits can showcase seasonal ingredients and flavor trends. Use fresh ingredients with attention to what is in season. Think of pleasant pairings, such as gin with cucumber or vodka with citrus. But don't limit yourself. Almost anything edible can be used. Start with a clean glass vessel with a wide mouth and a secure lid. Next, choose a base spirit and fill your vessel. I don't recommend using top-shelf liquor for this, as you will lose its existing flavor profile. Wash and slice all your chosen ingredients and add them to the jar. Seal tightly and leave it in a cool, dark place. Taste your infusion after two days. If the flavors aren't intense enough, let the mixture steep for another day or two. Although some infusions can benefit from aging, such as homemade Grand Marnier, most infusions made with fresh produce should be strained within five days to avoid spoilage or oversaturation. When your concoction suits your taste, use a cheesecloth or strainer to remove fine particles and pulp. Cheers! Cocktail Corner Complimentary wine tastings take place 5–7 pm on the first ursday of most months in the WAC lobby. Join us March 2 and April 6 for select pours and light appetizers. Our March tasting features wine distributor Monsieur Touton Selec- tion, owned by Bordeaux, France, native Guillaume Touton. e March tasting will highlight French vintages such as Bordeaux reds and Rhône rosés. e April event will welcome William Grassie Wine Estates of Woodinville. e small winery focuses on producing premier Bordeaux-style vintages. William Grassie's first harvest came in 2011, and the winery has since shot itself onto the state scene. Pineapple Cilantro Jalapeño Tequila • ½ pineapple, sliced • 1–2 fresh jalapeños, sliced • ¼ bunch fresh cilantro • 2 cups reposado tequila Add all ingredients to a quart mason jar and seal. Strain after two days. B R I A N F R A N C I S wac.net/food-beverage-events