As a canning addict, I have been a fan of Food in Jars for quite a while. So after seeing Marisa’s post last year on Chive Blossom Vinegar, I had been longing to infuse some chive blossoms of my own.

As much as I wanted to try the Chive Blossom Vinegar, we do have certain priorities here at Boozed + Infused. So when my chive blossoms finally started opening up, the first ones went into a booze infusion. There would be plenty more blossoms for vinegar later.

I was going for something reminiscent of a Gibson with this infusion.

Chive Blossom Martini Infusion

1 c. chive blossoms (about 12 blossoms)

1 c. gin

1/3 c. extra dry vermouth

Following Marisa’s instructions for the vinegar infusion, I soaked the blossoms in water to help remove any sediment or insects. Remove from water, toss in towels, and allow to dry. Add chive blossoms, gin and vermouth to a pint jar. Infuse for a few hours, a few days, or up to a week depending on how strong you want the flavor. Strain and filter the infusion.

I infused this for 6 days, and this has a very strong onion flavor. I have made a few cocktails with it, but so far the jury is still out on this infusion. It is not for the faint of heart.

I think my favorite cocktail with the chive blossom infusion so far is a variation on a Bloody Mary.

I now have a jar of white wine vinegar infused with chive blossoms, and another jar of distilled white vinegar infused as well. It was very interesting how much more vibrant the vinegar is than the gin/vermouth infusion. The booze infusion is the one that is just faintly pink. For the vinegar infusions, I left the blossoms in for about three weeks.

Be sure to check out Food in Jars for lots of great ideas on canning and all manner of foods in jars. I recently purchased the Food in Jars cookbook and can’t put it down!