Anybody ever make vodka infusions?

Miscellaneous and Personal Stuff I Must Share
1

I’ve been experimenting a little, and been sipping a batch of rasberry/bluberry. It came out OK, but not as smooth as I had hoped.

Anybody ever make infusions? Any tips to share?

I used the cheapest 100 proof vodka I know of, Albertson’s brand (Albertsons is a store in this area, if you aren’t familiar, so it’s a cheap-ass store brand). I thought it probably wouldn’t matter, but I suspect that’s my first mistake.

What vodka did you use? What kinds have you tried to make? How long did you let it soak? Did you soak at room temperature, or in the fridge/freezer? Did you let it sit out in the open, or put it in a dark cabinet?

2

Also, after a period of soaking, did you seperate the vodka from the fruit (or whatever) before using?

3

Major mistake! (At least you admit it.) Don’t make a cocktail with gasoline and expect it to be smooth. Use a triple distilled vodka like Skye or the like.

As for myself, I stick to vodka transfusions.

::motions to nurse and points at empty IV bag::
PS: Post a recipe request over at my Ultimate Recipe Thread (click on the link in my sig) and one of my clan will probably pony up a method for you.

4

Thanks Zenster, I’m heading over there as we speak (or as I type, whatever)

5

First of all, it’s Skyy. Two Ys, no E. [/nitpick] And I agree that it would be a better choice.

6

Use a high alcohol, medium priced Vodka. Crush the berries before adding them to the stuff. Seal and let stand the refrig for 4 days. Drain into a container through a tea strainer to remove all of the particulate matter. Pour back into bottle and enjoy.

Larger fruit:

Slice the fruit into sections and place in a sealable container. Pour on the Vodka. Let stand, sealed, in refrig for 1 to 4 days. Eat fruit and get gassed, then drink the vodka.

Vodka pudding:

Pour one large bag of Semisweet chocolate morsels into blender. Pour in 1 cup vodka. Blend until smooth. If too thick, add more vodka. Chill in closed containers. It will thicken up. Enjoy and get buzzed.

Smashed peaches:

Fresh peaches, peeled and sliced. Cover with high alcohol content rum, (vodka, whiskey, bourbon). Let steep for 24 hours in refrigerator. Enjoy.

Strawberries:

Clean and slice in half. Sprinkle with two tablespoons sugar. Let rest in refrig for 2 hours. Take out and cover with booze of choice. Stir to dissolve sugar. Cover and chill for at least 2 hours. Serve and enjoy.

7

You can also mix wines. They used to do it in ancient times to achieve a desired blend of flavors. It’s self explanatory and, after a few errors, the results are pretty good. Like mix an almondine with a light fruity wine to get a flavor of almonds and fruit.

A strong, high alcohol port mixed with a lighter, low alcohol wine can produce a remarkable flavor. You’re not going for the alcohol content, but the taste. Most wines, to me, are not much better than spoiled grape juice unless they are sweet. Mixing them produces unique tastes.

8

Never done any infusions myself, but I’m particular to the herbal infusions. Dill and buffalo grass are quite tasty!

I’ve hit up some of the Orthodox church festivals around here in DC and they keep the herbs in the jar permanently. I seem to remember the Russians did the same, although I don’t remember seeing too many infusions at home.

Here is one link to an infusion site.

I’ve encountered 100-proof Absolut vodka recently; it’s sold somewhat rarely in the States but is available, apparently. It’s a very smooth distillation and I think would absorb the flavors of whatever ingredients you choose nicely.

9

I’m making a vodka infusion right now.

Step 1: Infuse vodka into orange juice and ice.

Step 2: Infuse vodka into my mouth.

Step 3: Swallow.

Step 4: Let marinate until done.

10

Anybody know of the top of their heads what proof Skyy is? The over-produced Skyy web site seems to be nearly useless for actual information.

I think my next infusion will be strawberry. Not sure yet if I’ll add sugar.