Some bartenders, for example, soak things like Skittles candy, hibiscus flowers or even tea in vodka, and then use that flavored or “infused” vodka to make martinis.
Senator Jeff Danielson says there’s a problem.”Because many of the restaurants, when they mix the drinks and want to keep them longer than 24 hours, are technically in violation of the law,” Danielson says.
A bill that cleared the Senate State Government Committee would allow restaurants and bars to keep “infused” drinks around for 72 hours, but Danielson says that time may be extended if legislators learn more about the infusion process and the shelf-life of these specially-flavored liquors..
“To try to get to the point where those drinks that are valuable in the marketplace, that people desire, we can still do those things,” Danielson says. “So that’s the one area where I think you’ll see most of the discussion going forward.”
Danielson and other legislators also intend to forbid bartenders from “infusing” stimulants like Red Bull or Four Loko, in vodka or other liquor. In addition, bartenders would not be able to re-bottle any of these “infused” liquors.