The New York Times gets it right! I've been dunking local goodies in booze for years. In my cupboard now is a cherry, sugar, vodka concoction that I envision drinking as a cordial and using the cherries themselves over vanilla ice cream or Naked Coconut Bliss. Of course I still a bit of my two years ago, lemon verbena infused vodka which is a perfect, lemony after dinner drink.
Reading this article makes me want to try other recipes. What do you think about mint infused vodka? Sort of like a local Rumple Minze? I could be on to something!
