What better way to get your spice fix than through infused spirits? Especially during the holiday season. I still haven't figured out what to make this year but perhaps I will steal a recipe from my new favorite food blog, The Dog's Breakfast. These two Montrealers write and design beautifully. I burn with envy at their gorgeous page layouts and crisp appetizing photography. Better yet, their posts often feature spices from my favorite spice purveyor in the world, the Montreal-based Épices de Cru. Their infused vodka includes a blend of bird's eye chiles (a close relative of the Peri Peri), red Kampot pepper, red Szechuan pepper, and dried orange peel. The kind of vodka you could drink straight [chilled] to appreciate the intermingling of flavors. What are some of your favorite ways to infuse spirits?
Also, while I'm gushing about The Dog's Breakfast, check out this fantastic interview they did with Ethné and Philippe de Vienne.