Infused Vodka Food
INFUSED VODKA
Provided by Food Network
Time 3h10m
Number Of Ingredients 6
Steps:
- Wash and dry the lemon, lime, and orange. Using a zester or a strong vegetable peeler, peel the skin of each citrus fruit to create narrow ribbons.;
- When handling peppers, it's best to use rubber gloves; some varieties can sting or even burn the skin. Wash and dry the peppers and slit them lengthwise into slivers. For stronger flavor, leave the seeds intact. For milder flavor, remove. Avoid getting the juice near eyes.
- For Both Recipes: Clean bottle in warm sudsy water. Rinse and dry. Gently place the citrus peels or peppers into the gift bottle, pour in the vodka, and cover the top of the bottle. (Do not seal at this point) Place the bottle in the refrigerator and let the ingredients steep for at least 3 hours - 2 days is better. Before giving, top off the bottle with additional vodka. (The infusion ingredients will soak up some of the vodka.) Seal the bottle with a cork or glass bottle stopper and seal with sealing wax. Tie a thin metal wire or fabric ribbon around the top of the neck, if so desired.
CHILI INFUSED VODKA
I saw a show on the food network where someone did coffee bean/orange infused vodka which turned out to be an amazing liqueur. After that I became addicted to infusing vodka. It's simple, tasty and easy to impress friends. I'd also say if you were to make these infused vodkas and give them as gifts you'd have a ton of new friends. Being a hot head, I made this chili infused vodka because it's vital for a good Caesar. In Canada we have Clamato, a tomato and clam juice, which when mixed with some vodka and hot sauce (and other ingredients of course) becomes like this spicy Bloody Mary. You can add whatever else you like; I find a little Worcestershire and salt with the Clamato works great.
Provided by whatscooking
Categories Beverages
Time P7DT5m
Yield 1 bottle
Number Of Ingredients 9
Steps:
- Quarter all the fresh peppers and the horseradish. If you want to reduce the heat, seed and stem the peppers. You can really use any combination and quantity of peppers. I used the 4 of each and it produced a brilliant heat level with an amazing taste.
- Take your lime and make about twenty slits in the peel all over the lime.
- Put all the ingredients into a clean, sterilized wide mouthed jar. Using a wide mouthed jar (like a mason jar) just makes it easier to get everything in and out.
- Put the vodka in a cool, dark place. Cover with a dish cloth if you like.
- Every day, shake it.
- Let the vodka sit at least one week then strain the vodka through cheesecloth and enjoy. I use 1 ½ oz of the vodka, about a tbsp of Worcestershire, a tsp of celery seeds, a little salt and top it off with Clamato (or tomato juice) for a nice fiery beverage.
Nutrition Facts : Calories 1875.5, Fat 2, SaturatedFat 0.4, Sodium 44.2, Carbohydrate 58.4, Fiber 13.5, Sugar 23.9, Protein 10.6
GINGER INFUSED VODKA
Smells great; tastes great. It's the basis for some lovely cocktails, especially the Ginger Pear Martini which is posted here separately.
Provided by Chef Kate
Categories Beverages
Time P3DT10m
Yield 1 liter
Number Of Ingredients 2
Steps:
- Combine the vodka and ginger root in a clean container. (Reserve the vodka bottle for storing the infused vodka later.)
- Seal the container and store in a cool, dark place for 3 days, shaking occasionally. After 3 days, pour the vodka through a strainer and discard the ginger solids. Return the strained, infused vodka to its original bottle.
- Store infused vodka in the refrigerator or freezer for up to 1 month.
Nutrition Facts : Calories 1676, Fat 0.4, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 8.5, Fiber 1, Sugar 0.8, Protein 0.9
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