Using some advice from my herbalist-guru mother on how to make flower essences and extracts at home, I ventured into infusion territory. It's not as complicated as it sounds, plus your gin/vodka/whiskey gets an up-do. This is seriously basic infusions for amateurs by amateurs.
Get a few mason jars with lids ($9 for a 12-pack usually) and some gin. Then decide what flavors you want to infuse. It can be fruit, spices, herbs, or extracts. Anything really. Even bacon. I like gin but you can use whatever liquor you'd like. Gin is great because it takes other flavors really well and you can see the hue change a little more dramatically.
My basil plant has been flowering tiny white blooms for weeks, so I plucked a few stems and buds, plunking them right into the gin. Mark Comer, bartender at New York's New Leaf Restaurant & Bar, gave his top ten tips for creating infusions. Choosing a secondary flavor adds complexity he said, and is more user-friendly. Gin that is more user-friendly? Fantastic. I peel the rind off the lemon and drop a few shavings in.
Comer also gave this advice nugget "Don't be intimidated."
