After a few days in the freezer, the garlic-infused vodka is much smoother. I just had a shot, and the garlic flavor is definitely more prominent than the vodka, rather than in competition with it. That was actually the second experiment today – when I got home from work,
After a week of infusion, I finally decanted the bacon-infused vodka. Although that one was made with Absolut, it smelled extremely harsh (sort of turpentiney; so powerful I could barely smell the bacon). I moved it directly to the freezer to let it chill before I do any taste tests with it. Maybe this weekend you'll get an update on how that one turns out.