A TRAVELER’S HOME BAR ON A BUDGET – INFUSIONS

Back in Pittsburgh, we maintained an extensive liquor cabinet for our home bar. Any type of classic cocktail could be stirred or shaken to life. As we began to prepare for our adventure, budget became a concern, so we would often substitute a night out with a trip to our home bar. Very little tastes as good as a perfect cocktail from your personal liquor cabinet. You’re garnishing your drinks with thrift – mischief managed, capital concerns allayed. We had never really considered what the liquor stores would look like in Cuenca, the third largest city in Ecuador. I had assumed scads of Pisco and wonderful new world wines. That is not what the liquor stores look like.

Local liquor chain, La Taberna
The soft glow of La Taberna beckoning us forth

Even in the state of Pennsylvania, where the state-run monopoly on liquor stores is demonstrably terrible, the vast stores are a comparative cornucopia of alcoholic delights. If money were no object, then shelling out more than double for some things I could find back in the United States would find our liquor cabinet reasonably well stocked, with the noted exception of Bourbon…and Rye…and Tequila…and Mezcal. However, I used to work with alcohol and make cocktails for money. What the stores do have in great supply is Cristal Aguardiente (translation: Clear Firewater), a spirit made locally from distilled sugar cane juice. Enter the infusion.

Still life of bottles of Cristal, mango, red pepper, ginger, strawberries, and basil
Cristal, Cuenca’s finest local firewater

Infusions Are a Trick of the Trade

If you enjoy having a drink or three at home but find yourself on a budget, there’s likely a local, cheap and clear liquor that’s just begging for an infusion.

Infusions are an ancient trick bartenders began using in earnest in the 1980s, and they’ve now become de riguer for cocktail programs and home cocktail enthusiasts alike. It’s an amazing and incredibly easy way to clean up some cheap alcohol (as some of the heavier oils and compounds will be absorbed by your infusion subject), or to simply elevate your favorite spirit or cocktail. I happen to love cane-based spirits, and Cristal is a solid product. It’s also well within our budget at 8 dollars a bottle.

Choosing Ingredients for Your Infusion

Cuenca has some amazing open-air markets, and we frequent the closest one, Feria Libre, every few days. For around 12 dollars we have enough produce for the week. For a few dollars more, we have subjects for infusions and a few bottles of Cristal. Because you’re working with fresh produce, there’s plenty of wiggle room to find the preferred flavor for your cocktail. Here’s a couple of quick and easy infusions that will elevate your home bar and cocktail game on a budget and work with any clear spirit, whether it’s vodka, gin, tequila, rum or sweet, sweet firewater.

Infusion Recipes

Strawberry-Ginger

A dozen strawberries
1″ of peeled ginger
1 750ml bottle of spirit of your choice
1 32oz water bottle or large jar

Remove the tops from the strawberries then slice into quarters. Slice the ginger into thin strips. Place the ginger and strawberries into your jar or water bottle and cover with the spirit. Keep the bottle the spirit came in. Let sit for at least 24 hours. Strain, place back into the original bottle, and store in the refrigerator.

Even though the strawberries were a little under-ripe, the infusion came out great, leaving the alcohol a light pink color, and giving it a slightly spicy ginger bite. It goes great with two parts soda water or sparkling wine.

Basil

A generous handful of basil leaves
1 750ml bottle of spirit of your choice
1 32oz water bottle or large jar

Remove the stems from the herbs, then gently cut them into large chunks. Place them into the jar, cover with the spirit, then seal and put into the refrigerator. Keep the bottle the spirit came in. The infusion time on herbs is always fairly short, and should never go longer than 12 hours. Letting an infusion go too long will give the alcohol time to break down the bitter components in the herbs, which you don’t want in your drink. Generally, 6 to 8 hours will do the trick.

Once you’re happy with the flavor, strain and pour back into the original bottle and store in the refrigerator. This makes a really clean and refreshing infusion that is a perfect addition to two parts juice or soda.

Bell Pepper and Mango

1 Red Bell Pepper
1 Mango
1 750ml bottle of spirit of your choice
1 32oz water bottle or large jar

Clean the bell pepper by removing the stem, cutting it in half, and removing the pith and seeds from the flesh. Cut into thin strips, then dice. Bell peppers generally have a more mild flavor than a fruit subject, so to keep it in balance, we’re giving the pepper more surface area to work with. Cut the mango into cubes or long strips, removing the skin. Place the pepper and mango into your water bottle or jar and cover with the spirit. Keep the bottle the spirit came in. After 24 hours, pull your infusion, strain and pour back into the original bottle. Store in the refrigerator.

If you want a more robust flavor profile in your infusion or your cocktail, lightly roasting the pepper will do the trick. This is delicious all on its own over ice, but would be great in any number of cocktails, which we will discuss in an upcoming post.