Every so often I get inspired to make some new cocktail fixings. I thought that before the winter's bounty of citrus fruits were over and done I should try infusing some zest and see what I could come up with. Meyer lemon was the first venture. It's a lighter and fresher version of a regular old lemon, much more perfumed. It probably won't hold up to stronger mixers but I think it would be lovely with tonic or club soda. From there I made pink grapefruit and minneola tangerine. I'm imagining paring some of these with vanilla for some interesting creamsicle variations.
Also had the good fortune of being present when the horseradish roots were being dug up in my community garden. I've always thought horseradish vodka was a natural, being halfway to a Bloody Mary already. My specimen was long and thin and fairly easy to clean so I opted out of peeling and just chopped it up. I used about two and a half tablespoons of chopped fresh horseradish to one cup of vodka and let it sit for just a day before straining. I also made a batch with a teaspoon of crushed black peppercorns. I'm so intrigued by the possibilities that I ended up buying another horseradish root and making more. I have fresh tomato season in mind, so this second batch is being put away for safe keeping.