Turns out I’m not alone in my infusion experiments. Frank Bruni chronicles his adventures in yesterday’s New York Times—and, yes, adventure is the right word for what he puts in his vodka. “I wonder: masterpiece or mess? It will be a while until the verdict, because I am letting the fireballs—along with the ginger, the sopressata, chunks of carrot, peeled cloves of garlic, picholine olives and, in the final jar, butterscotch candies—infuse into once crystalline pools of Ketel One,” Bruni writes. It makes my peaches seem practically pedestrian. To read more about what he dubs “infuse-a-palooza,” go to his article in Wednesday’s Times.
(Photo: Evan Sung for The New York Times)