Land of Infusion

While in India a few weeks back, I had an interesting drink that I felt compelled to re-create at home. It was a "martini" of sorts, vodka-based, but infused with lemongrass and "curry leaf."

First, about the curry leaf (Murraya koenigii), in Tamil, karuveppilai, sometimes known elsewhere as "sweet neem." It has a very particular taste, and it is an essential ingredient in many many Indian dishes, predominately in the South, but in Gujarat and Sri Lanka as well.

So, when I got back from India, I picked up two bottles of plain vodka (Fris), and gave infusion a whirl for the first time... no, for the second time, but whatever... complete novice at this...

The curry leaf infusion really, really took - strong flavour and aromatics... very true, particularly on the nose - not quite as sharp on the palate though. The lemongrass, not so much... I had a full stalk in there, infused for two weeks... it's subtly there on the nose, but not too much on the palate.

Anyways, I went ahead and put some of my infusions into the shaker... 2 parts lemongrass to 1 part curry leaf... not bad... very round and smooth, good flavor of curry leaf, great, great nose of curry leaf. I've got to work on the lemongrass though, perhaps bruising the stalk first would help?