“Infusion.”  I try to infuse film, music, and literary analysis with political theory, and with this post I continue my fixation with infusing alcohol. I like to think that with every creative endeavor, as we absorb the influence of those who have come before us or work among us, we seek to infuse who we are, our souls, into the world around us. With my infusions, I try to both add complexity and uncover an essential idea – whether its the godliness (or lack thereof) within humanity or the tartness of blueberries. If you’ve stumbled into my experiments, I hope you stumble out inspired to experiment with a creative infusion of your own – alcoholic or otherwise.

Blueberry-Infused Vodka:

• 1 pint of blueberries
• 1/4 cup of sugar
• 438 ml of decent quality vodka (1/4 of a 1.75 ml handle, or a little more than 1 3/4 cups)

With fresh (and on sale) blueberries at my disposal, I repeated the process I developed in my previous vodka infusions post. In a gallon-sized mason jar, which is admittedly larger than necessary, I combined the blueberries, vodka, and sugar. I refrigerated the concoction and shook it a few times every day. After a month, the summertime fruitiness of the blueberry has overpowered the harshness of alcohol, with a nice, subtle tartness.

I’m a long-time fan of blueberry-flavored vodka, but I prefer how the infusion imparts a more natural taste. One of my going-out strategies, mostly in places with overpriced yet uninspiring cocktail menus, is to order a vodka cranberry using blueberry vodka. Its priced as a vodka cranberry but much tastier. This blueberry infusion would do well in a vodka cranberry, but it also inspired me to craft a drinkable version of an afternoon tea treat below.

Blueberry-Lemon Tart:

• 1 1/2 oz of blueberry-infused vodka
• 1 1/2 oz of lemon soda
• 1/2 cup club soda
• a cautious couple drops of vanilla extract (~1/4 of a teaspoon)
• ice

Combine ingredients, shake and strain. Garnish with a few blueberries.