The Public Kitchen is a busy place. At the corner of Bull and Liberty, there is always someone going somewhere in Savannah. That sounds like a ridiculous thing to say, but I’m serious. There’s a trolley, or a walking tour, or a wedding party passing by. Sitting outside (when the weather is bearable) to people-watch the traffic is pretty great.
Want to know what else is great? Public Kitchen has a Happy Hour. Monday through Thursday, 3-6 pm, they serve $4 craft beers, $5 glasses of wine, and $6 specialty cocktails and martinis. Specialty cocktails? Don’t mind if I do! They also serve a good snack menu to go with your Happy Hour indulgence.
Even if it is raining when you pop in for Happy Hour, the atmosphere is good here. Edison-style lights (I think that’s what the kids are calling them), and industrial touches make the bar a fun place to hang out. The Public Kitchen is one of the Daniel Reed restaurants, which include Local 11ten and Soho South.
Personally, I had the Sicilian Mule, a take on the Moscow Mule but with citrus-infused vodka. It was an excellent humid, hot-rain kind of drink.
Citrus Infused Vodka
Normally I give you a cocktail recipe, but today, I’m going to give you a vodka recipe. Teach a man to fish, and he’ll infuse a bunch of crazy vodkas.
Lemon vodka is ridiculously easy to make, and tastes better than the stuff you buy on the shelf. Many of the mid-to-lower shelf vodkas are actually flavored, which means that they have added a flavoring extract to the vodka. A flavor infused vodka means that the vodka and whatever it is that they flavored it with, hung out for awhile in a dark cabinet.
- 4 cups vodka (brand is your choice, I go with mid shelf, like 360 or the like)
- 3-4 medium sized lemons
- wide-mouthed jar/bottle with a lid
Wash the lemons well, then quarter them. Stuff ’em in the jar. Pour all the vodka over the lemons, cap jar/bottle with its lid. Store in a dark, cool place.
I label my infusions with the date I initiate, the date I expect it to be done. I still check it every couple of days, unless I’m absolutely certain about my ratios, or I plain forget about ’em.
For lemons, I would check at 7 days, and then again at 14. I would bet it wouldn’t be done until almost three weeks, but every batch is a little different, and you can adjust how strong of a flavor you want.
The other cool thing about doing infusions at home is then your vodka turns the color of whatever it is you are infusing. Your lemon vodka will turn yellow, your cucumber vodka a little green.
A short list of vodka infusions I have done:
- Earl Grey tea (turned out way better than anticipated)
- Lapsang Souchong tea (very smoky)
There are a few more I have been meaning to get to, just haven’t gotten around to it. Also, side note, do a few around the holidays, buy some cool bottles at Michael’s, and you have incredible home-made gifts. Just sayin’. Who doesn’t like cool alcohol in exotic-looking bottles?