While staying at my parents’ home for a few days last week, I made sure to take full advantage of their ample supply of great wines, fancy liquors, and exotic ingredients. It’s always fun to concoct drinks with my parents now that I am older and don't have to do it behind their backs, and I love experimenting with different libations (especially when it is on their dime). I’m currently on an infused vodka kick. From black pepper to chocolate to cucumber, I thoroughly enjoy all types of innovative infusions. I decided to create my own version using sugar cane and ginger root. When I held up a piece of sugar cane with a perplexed look in my kitchen, my Caribbean mother coolly explained to me how to prepare it. Apparently, you are supposed to peel the sugar cane using a knife, but after I found this to be nearly impossible, I poked around in my dad’s tool box to fetch a hammer and chisel. I then proceeded to bang the hell out of the sugar cane on an outdoor picnic table. I must have looked like a crazy woman, and it probably didn’t help that I had a huge bottle of vodka and a confused German Shepherd sitting right next to me.
After I successfully split the sugar cane in half, I added it to a carafe of my favorite vodka, Grey Goose, with some pieces of peeled ginger root. I refrigerated my infused booze overnight and was almost tempted to drink it first thing in the morning because I was so excited about it. I waited until an acceptable cocktail hour, though, and I have to say that my sugar cane and ginger infused vodka was fantastic! I cannot wait to pair this subtly sweet and spicy cocktail with stir fry dishes or sushi. After my adventures in infusions, not only was I thankful for my parents’ supply of liquor and exotic ingredients, but also for my dad’s trusty tool selection and a supportive, yet highly confused German Shepherd.