The Dandelion Martini

2 oz. dandelion-infused vodka (below), straight from the freezer
3 dandelion capers, it has to be 3, because 3 is sexy

Pour vodka into martini glass, garnish with capers.
Best served in the middle of your dandelion-infested lawn.  Drink and think about the diaspora of dandelion through the known universe.

The dandelion infused vodka was adapted from Dazed and Infused's recipe.

Pour an inch of vodka in the bottom of a clean, dry, mason jar.  Use good vodka for this. Cheap vodka is for Ceasars and teenagers.  If it comes with a free hat, it's cheap.

Pick two really big handfuls of dandelion flowers, carefully avoiding bugs, then chop the green end off, pull the yellow fluffy part out.  The yellow fluffy part goes in the jar with the vodka; keep adding yellow fluff until the jar is about 2/3 full.

Top up with vodka.  Leave on the counter near a window for 2 days (if you live in a warm sunny climate) or 3 days (if you live in Newfoundland).  Put it in the fridge to make it a week. On day 7, strain into a new clean jar and store in the freezer.

Once it's good and cold, go ahead and make that martini.

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Since Dazed and Infused doesn't have tasting notes for this, here's what we thought of it:  totally drinkable.  Fefe thought it had a sweet note... she described it as floral-y and nectar-y.  caribougrrl thought the taste was reminiscent of very very ripe cantaloupe   Fefe continues to drink dandelion martinis, caribougrrl is happy to leave it in the freezer.