- Ernie Diamond Aug 23, 2006 03:38 PM
I'm a huge fan of infused vodkas as well as a fan of apricots. The problem being that ripe, edible and affordable apricots are all but unknown in Boston. Can I make an infusion using dried? If so, would sulphered (i.e. "orange") or unsulphered (i.e. "Turkish," or "those withery brown ones") be best to use?
While I want to make sure that it has great flavor, I will freely admit that I would be happier with a golden orange product than a raisin-y brown one.
My roommate tried making an oreo infusion after trying it at a local bar. Wow, was that one not sucessful.
Definitely go with dried - you'd probably want to use unsulphered (just to avoid any sort of chemical aftertaste), since fresh fruit can get pretty nasty looking after a bit. Cut the dried ones into small pieces, put them into cheesecloth, and go for it.
this site is pretty vaulable for a first timer: http://www.infused-vodka.com/
I have some dried apricots infusing right now. They were the mildly sulphured Blenheim kind from Trader Joe's. I chopped them roughly and filled quart jars half full and then filled to the top with vodka. Some dried fruit takes much longer than fresh fruit to infuse. Mine is going on two months and is just getting good.
using fresh apricots would be a sin. most of the time, dried, frozen or otherwise preserved fruits turn out better anyway.remember, that you are just after the flavor here- texture means nothing.
I haven't made an infused vodka with dried apricots (I'm not vodka fan, so I don't infuse it straight), but I've made apricot liqueur (so, meant to be sweet) with vodka, brandy, sugar, and dried apricots, and it came out great. You do need to give the infusion a while, as JMF says, but the dried fruit can impart a really intense flavor (exactly what I wanted for my liqueur). And the dried fruit, after you're done with the soaking, is a plumped up, moist, intensely boozy, and delicious treat.