Produce on its last legs can find new life in your liquor cabinet. It’s an idea Scott Baker employs from behind the bar at Bentonville, Arkansas’ Tusk & Trotter: Nearly every cocktail on the menu is anchored by an infused liquor of Baker’s creation—from mango-habanero tequila to bacon and black pepper vodka. We asked him to share some of his best tips and tricks for infusion newbies. Overripe produce will work best; it’s a great way to use up what’s just past its prime. For which bottle of booze to grab, Baker advocates for a middle-of-the-road approach (a bottom-shelf spirit can only get so much help, and there’s no sense in messing with the good stuff). After that, the alcohol does all the work for you. But don’t let your concoction sit more than a few days, as the booze will break down the proteins and enzymes in whatever’s being infused. “It’ll still taste the same, just less visually appealing,” Baker explains, so strain promptly for a prettier end product.
Three Flavorful Infusions
share
trending content
-
Letter from the Editor: New Restaurants to Dig Into
by Erin Byers Murray -
Hop to Ridgeland for Springtime Events
-
Gram-Worthy Bites in Waynesville, North Carolina
-
10 Recently Opened (and Soon-to-Open) Restaurants Around the South
by Brendan Montesinos -
Meet the Owners of Kisser in Nashville
by Erin Byers Murray
More From At the Table
-
Louisa Shafia’s Nowruz Menu
-
Mardi Gras Means King Cake
-
Super Bowl Beer and Food Pairings That Beat the Halftime Show
-
Turning Food Waste Into a Feast
-
Cook the Book: Gullah Geechee Home Cooking