278841 Tue Jul 19 16:20:30 -0700 2005 17 31 Home Cooking 0 1477123 In celebration of summer, I plan to: -slice a very ripe pineapple into rounds -open up a jar of canned lychee -put the above in a large glass jar -pour in a bottle of vodka -let it sit in the sun for a week or two to in.fuse -chill in the fridge -drink sweet, fruity cocktails til I'm silly with glee Can anyone give me advice on this first time venture? Is there a step I'm missing or something wrong with my thought process here? Will the fruit go bad in the sun or will the vodka pickle it? Most importantly, what's the best vodka for this project? I really don't want to go out and buy something expensive. If I could get away with something around $10, that would be perfect. I'd be willing to pay up to $15. Ideas? Would Smirnoff be okay because I'm using so much fruit and sugar (from the canned lychee)? Tue Jul 19 16:20:30 -0700 2005 0 nooodles 1 1477124 the one and only time i made infused vodka, we used hot peppers and so froze it. We used Skyy, but can't remember the cost, off hand. Smirnoff won't be the end of the world, but if you can swing something in the $15 range, why not? Oh, also, once we made this coffee infused vodka, that we stored in a cabinet. I'd be a little leery of putting the fruit in the sun, b/c of what you say. Still, it is in alcohol... But if you let it sit inside, it should still infuse nicely. The best part of your plan is the glee! VERY good idea! Tue Jul 19 16:23:55 -0700 2005 1477123 0 fresser 1 1477125 Smirnoff would be fine. Basically I only buy the expensive vodkas, Grey Goose is my choice, is if I am drinking it on the rocks. If i'm going to be mixing it with fruit or fruit juices, there is no reason to spend the extra money when you are going to taste nothing but the juices. And for what its worth, smiroff won the vodka taste test in the NY times last year. Tue Jul 19 16:31:31 -0700 2005 1477123 0 Evan 1 1477130 If you're leary of using that giant plastic $10 bottle of swill labled "Vodka", don't be! Just run it through a charcoal filter (Brita) a couple of times... I've posted the link to the groundbreaking scientific study on the matter below. As for the fruit, I too would skip the sun step. The flavors should infuse just fine in the fridge. Link: http://www.ohmygoditburns.com/wordpress/index.php?p=4 Tue Jul 19 16:53:50 -0700 2005 1477123 0 Shmingrid 2 1477133 I've seen many of those reports, but I've also heard from friends (who've conducted their own blind taste test of everything from filtered Albertson's vodka to filtered Popov to untouched Grey Goose, Belevdere, and Absolut) that you basically waste one Brita filter doing that. For the $15 or so that I'd spend on the filter+bottle of swill, I could simply get medium-grade vodka to begin with! Tue Jul 19 17:00:07 -0700 2005 1477130 0 nooodles 3 1477157 It doesn't work a second time around when you try to reuse a filter? Tue Jul 19 20:49:06 -0700 2005 1477133 0 MikeG 4 1477160 Here's what I heard from my friend who did the experiment. After you run the vodka through the Brita five or so times, the gauge on the Brita also registers as "empty" rather than "full." It usually takes a month of filtering rather minerally tap water for me to use up a Brita filter, but supposedly with vodka it only takes 5 runs. After that, the filter's shot whether you're hoping to filter more vodka or want to use the filter for drinking water. I'd like to hear what others think, but I don't think it's an often-tried kitchen experiment. Tue Jul 19 21:03:06 -0700 2005 1477157 0 nooodles 5 1477189 I've done the Brita method several times and it was fun, but still tasted rather crappy. The filtration made it taste much better than it did when I first cracked open the cheap ass vodka, but it was nowhere near as good as a not so expensive vodka like Sky. Wed Jul 20 10:16:36 -0700 2005 1477160 0 brokevespa 6 1477363 Along with your vodka, you should make a sugar syrup and add, you know, equal parts sugar and water...bring to simmer and cool. Thu Jul 21 12:02:42 -0700 2005 1477189 0 Doreen 5 1477192 Hmm, that seems a little odd since the indicator is just checking on total volume going through the filter - you'd need something far more sensitive than what's on a $6 Brita filter to actually measure filtering capacity. I guess it boils down to being one of things you have to try for yourself. I've been using a Brita pitcher ever since NYC started upping the chlorine rather than build a new filtration plant anyway, so it's not major cost outlay... Oh, and for NYC inhabitants interested in trying it out, Zabar's was having a "super special" on the smallest Brita pitcher (5 cup). At $6.98, it was almost as cheap as buying a filter alone at most places! Wed Jul 20 11:03:24 -0700 2005 1477160 0 MikeG 1 1477135 I like to use Svedka vodka, which is in your price range. I usually use non-sulphured dried fruits -- apricots, pears, cherries -- and infuse and mellow for a longer period of time in the dark in the refrigerator (about 6-8 weekse). I'm about to marinate some prunes in armangnac for a few months to see if I can't approximate pruneaux. I've never tried making an infusion with fresh fruit. Let us know how it turns out. Tue Jul 19 17:06:30 -0700 2005 1477123 0 Ellen 1 1477136 Gilbey's is an exceptionally smooth vodka. Very drinkable chilled strait up or on the rocks. Only $11.00 for a 1.75 litre bottle when it's on sale at Rite Aid. I'm sure it would mix well and not add any harshness to your infusions. Tue Jul 19 17:10:40 -0700 2005 1477123 0 2chez mike 1 1477137 I first saw this done in a restaurant involving a Fris vodka display. The set up was a clear container holding a whole, peeled & cored pineapple that was bathing in their vodka. Appeared to be at room temp. I think your jar idea is similiar (and sun tea!). I don't know what applying additional heat (via the sun) would do, if it would push the extraction of flavor further or just sorta cook it. Patricia Wells says (in At Home in Provence) that she keeps her homemade infusions in a cool, dark place until ready. We leave ours at room temp. We do fruit vodka infusions (lemon, raspberries) with Stockholm Kristall from Trader Joe's. It's light and compliments soft flavors. Monopolowa (also from TJ's) is heartier & a more robust potato-based vodka, we use it for cherries & plums. from Fris's website (paraphrased) for fruit infusions: Take a large jar and fill with fruit from 3" to 6" from jar's bottom, depending on the fruit's strength and your preferences. Completely cover fruit with vodka and fill unti 1/2 to 3/4 full. Infuse 4-6 days. Last approx. 2-3 weeks. Throw out fruit when done infusing. Good luck! Tue Jul 19 17:34:47 -0700 2005 1477123 0 petradish 1 1477168 Skol is perfectly acceptable. In a blind tasting by the Beverage Institute it scored in the top ten vodkas, beating Absolut. It is nearly tasteless (very slightly mineral, like stones in your mouth) and does not have a harsh burn. Get it for $9 a 1.75 liter. Hey, get two. While that fruit is soaking you can pour off a few vodka and grapefruits and put on your best buzz. Tue Jul 19 23:06:54 -0700 2005 1477123 0 mirror 1 1477178 I've used Sky with good results. Wed Jul 20 04:48:21 -0700 2005 1477123 0 eel 1 1477202 I make umeshu and yuzushu. In Japan we buy "white liquor". The key is to add a lot of rock sugar and give it a long time to marinate. I would not put it in the sunlight. And don`t rush the process. Cheers! Wed Jul 20 11:58:12 -0700 2005 1477123 0 Yukari 1 1477355 FYI-- you'll extract more flavor from the fruit if you use 100 proof vodka. I usually use Smirnoff-- it has a blue label. Thu Jul 21 11:39:50 -0700 2005 1477123 0 Spade 1 1478234 I would add another vote for 100 proof Smirnoff. I did a lemon infusion and a blood orange infusion that turned out great. I soaked the peels for about 45 days then mixed it with 80 proof smirnoff for another 45 days. THe lemon is good, but the blood orange is truly wonderful. I put them in the back of a cabinet and shook them about once a week. Thu Jul 28 13:40:58 -0700 2005 1477123 0 quazi