Blueberry-Black Peppercorn Infused Vodka

This was awesome mixed with a bit of ginger-lime simple syrup (recipe posted below). This is best served chilled, but I would store your finished bottle at room temperature so the flavors get a chance to mature.

Day 4: ready to strain!

Ingredients:

2 pints fresh blueberries, washed

1 tsp good quality black peppercorns, crushed a bit with mortar and pestle

750 ml vodka

Special Equipment:

a very large jar with lid and ring, or 2-3 smaller quart jars

strainer

cheesecloth or coffee filter

Procedure:

Day 1 of infusion

Put your blueberries in the very large jar or divide between smaller jars. With the back of a spoon, crush the berries against the glass so they start to release juice. Add the crushed peppercorns and vodka. Secure with the lid(s) and let sit in a dark place for 4 days, giving it a gentle shake once a day.

Put the strainer into the bottle in which you'd like to store your infused vodka (the original vodka bottle or some decorative one will do, as long as the top or cap closes securely). Place a folded piece of cheesecloth in the strainer (this is to catch the pepper chunks). Poor the infused vodka through the strainer, pressing the berries down to release any extra vodka they absorbed. Enjoy!

Ginger-Lime Simple Syrup

1-inch piece ginger, cut into chunks (no need to peel)

1/2 lime, cut into pieces

1 C sugar

1 C water

Place all ingredients in a saucepan and bring to a boil. Simmer for 3-4 minutes, or until sugar has dissolved. Strain into a bowl or jar and store in the refrigerator.