Infused Cocktails

Infused cocktails are one of the most popular cocktail trends now. These three drinks are made from scratch at McCormick & Kuleto's Seafood Restaurant in San Francisco. Here’s how the infusions are made:

The fresh ingredients (e.g. orange rind for the Orange Brandy; pineapple chunks for the Pineapple Vodka; fresh peeled ginger for the Ginger Vodka) are placed in a container and then covered with the appropriate spirit (vodka, brandy, etc.). The containers are tightly sealed and stored in a cool, dark room and are unopened for 2 weeks. After 2 weeks, the liquors are stirred and then tightly sealed again for another 2 weeks. After 4 weeks, simple syrup is added to perfect the flavor and the infusions are ready to be used."

Pineapple Rum Cooler

1 ½ oz. House-Infused Pineapple Vodka
½ oz. Malibu Rum

Add ingredients to a cocktail shaker.
Fill with ice.
Shake and strain into a cocktail glass.
Garnish with a skewer of strawberry and pineapple wheel.

Orange Brandy Cooler

1 ½ oz. House-Infused Orange Brandy
½ oz. Simple Syrup
Juice of 1 lemon

Add ingredients to a cocktail shaker.
Fill with ice.
Shake and strain into a cocktail glass.
Garnish with a skewer of orange peel.

Ginger Vodka Cooler

1 ½ oz. House-Infused Ginger Vodka
Ginger Ale
Splash of Cranberry Juice

Add ginger vodka to a cocktail glass filled with ice.
Fill almost to the top with ginger ale and splash of cranberry juice.
Garnish with a skewer of dried cranberry and candied ginger.

Edited by Patricia D. Sherman

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