Homemade Sour Apple Vodka

im to the point of being obsessed with infused spirits, last year it was foraged blackberries and a spiced quince vodka. this year im trying out my own sour apple vodka for Sour Apple Martini's, click here for the recipe. homemade infused spirits are simple to make, time and aggitation (a good shake) are the key - my quince vodka from last year hasn't stopped improving since it was ready for consumption. 6 weeks seems to be the consensus for good flavour when infusing spirits, but a month is perfectly alright.
this year's theme is 'apples,' our cupboards are filled with a mass of infusing spirits. we've got damsons stewing away alongside, apple and cinnamon, plain apples, apple and clove and of course this Sour Apple Vodka.

 

a few more ideas on my infusing to-do list are: black pepper vodka for bloody mary's, cucumber gin for gin and tonics, pear brandy for well - pear brandy, rosemary vodka for a winter martini, mint whiskey for mint juleps.... its endless: ginger, pineapple, elderflower, horseradish, pumpkin, spices, herbs, fruit, leaves, brownbread (?), cardboard (?) - why not? ok, maybe those last two were a bit adventurous.

the idea is: any spirit can be infused and anything can be used to infuse it. homemade spirits are a great gift too, and are sure to be consumed and disappear. solving that age old dilema, what can i get that person that won't just sit on a shelf collecting dust? infused homemade booze is as good as it gets.