On making the fruit-tini

A few years ago, I was inspired by the Mythbusters' Bullets firing up episode.  Specifically taking bottom shelf vodka and improving its quality with filtration.  After trying it myself, I have to agree, the quality definitely improves.  You won't get top shelf, but you can easily transform plastic jug vodka into Absolut.

But why stop there, when you can make bottom shelf vodka into medium shelf fruit infused vodka?  And then take that infusion, and make the ultimate fruit-tinis.  These always get my guests wasted are crowd pleasers.

The procedure.

• Take Nikolai, 100-proof, bottom shelf vodka.  Go for the 100 proof, higher concentrations of alcohol = better extraction.  
• Filter through a brita a minimum of 5 times.  Note that the filter is never going to taste right for water again.  At home I have a specific booze brita for this function.

  

  5xs good.  8xs better

• Take the filtered vodka and store it with cut up fruit.  The bests:
• Pomegranate + Strawberries + other left over fruit
• Pineapple + other berries
• Let it sit for 1-2 weeks.  It makes a nice countertop piece:
  
• Once complete, the vodka forms the basis of the tini.  To wit:

2 oz. Infused vodka
1 oz. triple sec (or Gran Mariner if you're living large
3 oz. juice (Some combo of pomegranate, orange, grapefruit, and lemonade
1/2 oz. of grenadine

Shake and strain over ice.  Serve in a martini glass, garnished with a cherry or twist.  Happy drunkenings: