Laura Ingalls Wildest. That’s what I wanted to title this post. Taking the wholesomeness of the high-summer fruit harvest and preserving it in a fifth of moonshine just seems like something the Original Pioneer Girl would have done just before she FINALLY lost her shit, threw Ma and Pa down the well, and dragged Almanzo up into the hayloft for a well-deserved romp.
But I didn’t come up with Laura Ingalls Wildest – full credit to a commenter on Wonkette for that – so you, dear reader, get a second-rate pun for a title.
You don’t even get a proper recipe, really. What could be simpler than taking pristine, ripe, local fruit – no bruises, only perfect specimens, please – and immersing it in vodka, straining the vodka out anywhere from a few days to a couple of weeks later? Nothing, that’s what.
Bonus experimental infusion: following a tip from a recent Splendid Table podcast, I threw a few dozen fleshy cherry pits in with some supermarket-grade red wine vinegar. Lynn Rossetto Kasper claims this will give the vinegar a woodsy, aged taste. I’ll be sure to report back…
Sorry for the crappy iPhone photos – M.C. Warm Spice absconded with the good camera.
Many Internet Experts will tell you that you can use bottom-shelf vodka for your infusions. I don’t recommend using anything less reputable than you’d routinely drink in, say, a vodka and tonic. Certainly don’t splurge on Grey Goose for your infusions, but don’t expect the added ingredients to polish off the edges of an el cheapo brand.