Thought some of you might like to read about these drinks made by Bay Area bartenders. This cracked me up:

quote:

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Blowfish Sushi to Die For (2170 Bryant St., San Francisco, 415-285-3848) serves a cucumber cooler ($7) made of cucumber juice, sake, fresh lime, simple syrup and soda water, as well as a nonalcoholic version ($2.50). Both call for processing cucumbers in a juicer that squeezes the water out of the cucumber flesh.

"It makes a great pulp that we use for (facial) masks afterward,'' says manager Linda Willard. "The leftovers feel fabulous on a hot day."

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"Garden in a Cocktail Glass" article HERE

I used to work for a restaurant that made a drink called a road kill. the road kill was a fruit and infused vidka combination that changed daily. A couple of favorites were:

Pomegranite juice with ginger and pineapple infused vodka

Vanilla infused vodka with lime juice and simple syrup

Watermelon juice with lime infused vodka (or papaya juice!).

Fresh juices were a must!

They were served in little 2 oz cordial glasses or by the pitcher.

Wine Notes
Tuscan Restaurant List
Dean's Wine, Opera and Food Blog
"To seek revenge may lead to hell ...
But everyone does it if never as well as Sweeney, as Sweeney Todd" -Stephen Sondheim

So, what exactly is infused vodka??

All the liqueur recipes call for weeks of steeping to get the flavors melded, but it sounds like infusing vodka takes place on a day by day basis?

infused vodkas are just like the base of the limoncello before adding the sugar syrup. We would "marinate" pineapple spears or ginger root or vanilla beans in the vodka. We would tast them every few days until they were flavored sufficiently. we kept about a dozen different types on hand and made a few new bottles every couple of days.

Wine Notes
Tuscan Restaurant List
Dean's Wine, Opera and Food Blog
"To seek revenge may lead to hell ...
But everyone does it if never as well as Sweeney, as Sweeney Todd" -Stephen Sondheim