We started with blood orange zest infused in sugar syrup. We added an equal amount of Bulleit bourbon. We poured the mixture over a sliced blood orange. The syrup will sit in the forgotten cupboard until cherry season. When the cherries peak we will pit them and strain the blood orange bourbon over them. Then we will tuck them away for a few more months.
That is my plan. Aki rather likes the idea of sipping sunshine in a glass as she looks out at piles of snow. Her plan is to do this all a little more quickly. We shall see if patience prevails. Otherwise we may speed up the infusion process using an ISI canister. Perhaps we will vacuum seal the bourbon and oranges and circulate them at 48°C for an hour. Cherry season is still several months away. I may have to run out and get some stunning frozen cherries to expedite the second part of this project. Patience and results walk a fine line when modern technology so easily lends a helping hand.
February 13, 2007