A new food blog should always start with something boozy. That’s more my personal credo than a law of nature, but it’s one I try to live by.

Devon and I have decided that one of our many life goals is to have the most bitchin’ flavored booze collection in all of Brooklyn. We started with this recipe for mint vodka, which we got out of the book “Infused” by Susan Elia MacNeal. The mint came from my mother’s backyard, where it is abundant despite her utter indifference to it.

If you flip through the book, you’ll realize you can infuse almost anything. I suggested cheese vodka, but Devon shot that down. I can’t imagine why.

You’ll need to make a simple syrup first. (You can probably buy it, but if you do, I will hunt you down and mock you in front of all your friends.) Add 1 cup granulated sugar to 1 cup water, bring to a boil, and boil for five minutes. Stir occasionally. Really, that’s it.

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Mint Liqueur

750 ml bottle of vodka
1 cup lightly packed peppermint leaves
1/4 sugar syrup (or more if you’re a sugar fiend)

Decant the vodka into a clean 2-quart glass container with a tight-fitting lid. Soak the original bottle to remove the label. Let dry.

Add the mint and sugar to the vodka. Allow the vodka to infuse away from direct sunlight and intense heat for 24 hours. When you’re satisfied with the intensity of flavor, strain the liqueur through a fine-mesh strainer or coffee filter. Discard the mint.

Using a funnel, pour the liqueur into the original bottle (or another container). Label the name of the liqueur and the date. Age it for 1 week away from light and heat.

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This is nearly instant-gratification booze. We sampled a bit before aging it, and it still tasted great. And, speaking of sampling, you’ll find no disclaimer here: If you’re old enough to buy vodka, you’re old enough to not be a jerk about it.

Cheers.