The Platinum Blond from Adam Gamboa, the lead bartender of Il Posto in Denver, utilizes a grapefruit and rosemary vodka infusion, which is citrusy and herbal and works perfectly in this sour riff. To double down on the flavors, Gamboa includes some fresh grapefruit juice, as well as a rosemary sprig for garnish, and for sweetness he adds elderflower liqueur, whose floral qualities marry well with the citrus and herbs. A little simple syrup and some lemon juice balance the flavors. One area in which vodka as a spirit category excels is infusions—this is due to vodka's relatively neutral flavor profile, allowing the infused elements to come through clean and clear. And while it's possible to simply add whatever ingredients you like to a high-proof vodka (or even Everclear) and let it sit for a week, sometimes you don't have the time. One popular solution is to use a kitchen device for sous vide cooking. Gamboa uses Mason jars for his sous vide infusions. He recommends that newbies bring the jars to temperature slowly, warming them with the water bath. He has yet to meet an ingredient he hasn't been able to sous vide, he says, and he suggests picking up a copy of “The Flavor Bible,” by Karen Page and Andrew Dornenburg for infusion inspiration. Once you've made the Platinum Blond you can try your hand at other infused vodka drinks like the Elder Greene Blues or New Year's Sparkler. “Don't limit yourself—you can create almost any flavor profile imaginable with a bottle of vodka and a sous vide,” Gamboa says. You Should Sous Vide Your Vodka FEATURED IN