steeping question - chilis and apple
i'm going to try to make one of my favorite drinks. it's vodka steeped with thai chili and apple. . . then muttled with thai basil and mixed with some fresh sour mix. topped with a little soda water. delicious!
so - how long do you think i need to steep the vodka and chili apple? should i muddle it at all? how long is it good for? should i skin the apple?
any help much appreciated. . . never done this before.
So, I am not exactly sure what to do either, but I have some suggestions. The guys at infusions of grandeur did a experiment with the best way to infuse vodka with apples. The results are here:
That would help you figure out with apples. From what I've read, chilis tend to infuse very very quickly can become overpowering. So while the apples have a much longer infusion time, the chilis should probably be added later. Then tastings should commence every few hours until you get enough of the chili flavor.