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As bartenders in restaurants the world over raid their chefs’ walk-in refrigerators for exotic fruits, vegetables and spices to add some culinary inspired je-ne-sais-quoi to their cocktails, there is no reason to settle for mass-produced artificial flavour in your drink. So make like a master mixologist and save those Costco-size pickle jars, pick up some triple-distilled vodka and put your first crop of backyard berries to good use. In no time you’ll be pouring your own bespoke blend for your
appreciative friends.
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RECIPE
 750 ml bottle triple-distilled vodka (don’t skimp here-itactually does abetter job at extracting thecolour and flavour of the fruit)
1 lb freshraspberries
Rinse raspberries under cold water and dry on paper towel or large napkin. Place vodka and berries in a large, clean jar with a tight-fitting lid. (Vodka should cover raspberries.) Store in cool, dark area or refrigerate for 7–10 days.
Strain vodka through a fine sieve and discard berries. Store vodka in a clean bottle (French lemonade bottles with hinged tops work well; Grolsch beer bottles will do in a pinch) in the freezer.
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