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Started By
Message
Infused Liquor Recipes
Posted on 3/22/12 at 5:55 pm
Posted on 3/22/12 at 5:55 pm
What ya got?
This post was edited on 3/22/12 at 5:56 pm
5
Posted on 3/22/12 at 6:07 pm to Neauxla
take a fifth of vodka and pineapple and stick them in a jar/bottle for two weeks. drink
Posted on 3/22/12 at 6:12 pm to Deactived
quote:
take a fifth of vodka and pineapple and stick them in a jar/bottle for two weeks. drink
This is about it. I did cranberry orange, ginger lime and peppercorn vodka at Christmas. Just add to the vodka, steep, strain.
Posted on 3/22/12 at 6:17 pm to eleventy
Me and the gf made candy cane vodka for Christmas. Wasn't terrible...just the hangover
Posted on 3/22/12 at 6:17 pm to eleventy
Well what are some good combinations of flavors? How long did you seep? How much of the flavor enhancers did you use per amount of vodka?
I'm thinking of doing a lemon/sugar/vodka one (limoncello)
And a strawberry one
ETA: also was thinking rum and mint for mojitos or something.
I'm thinking of doing a lemon/sugar/vodka one (limoncello)
And a strawberry one
ETA: also was thinking rum and mint for mojitos or something.
This post was edited on 3/22/12 at 6:18 pm
Posted on 3/22/12 at 9:59 pm to Neauxla
Had bacon infused whiskey recently...pour with a tad of maple syrup for taste = tasty drink.
Posted on 3/22/12 at 10:56 pm to Htown Tiger
I made fig bourbon last year. Amazing. I probably used a lb of figs for a fifth
Posted on 3/23/12 at 12:27 am to Htown Tiger
keep your bacon grease for a while, strain it, and put it in some vodka and freeze it for two days, and then strain it and filter it and you have the base for the best bloody mary's ever.
Posted on 3/23/12 at 8:04 am to Neauxla
I go to a bar that puts peppers in Tequila. Then they make a chaser out of pineapple juice, fresh mint, and diced jalapenos. The tequila is really spicy, but the chaser is a cool mint. Its really good.
Posted on 3/23/12 at 9:08 am to Neauxla
Fifth of vodka
Add about 12-15 Jolly Ranchers
Let sit overnight
= Jolly Juice
Add about 12-15 Jolly Ranchers
Let sit overnight
= Jolly Juice
Posted on 3/23/12 at 9:13 am to Neauxla
I've done cucumber gin, peach bourbon, cinnamon rum and a bucket of limoncello.
Posted on 3/23/12 at 9:14 am to TreyAnastasio
quote:
I go to a bar that puts peppers in Tequila. Then they make a chaser out of pineapple juice, fresh mint, and diced jalapenos. The tequila is really spicy, but the chaser is a cool mint. Its really good.
That sounds intriguing
The jalapenos don't make the chaser spicy?
Posted on 3/23/12 at 9:17 am to Powerman
quote:
The jalapenos don't make the chaser spicy?
No, You would think they would. The mint cancels it out. I can get an actual recipe for it later in the day. My buddy, being a bartender wont be up for a while.
Posted on 3/23/12 at 9:24 am to GeauxldMember
how'd you make your limoncello?
Posted on 3/23/12 at 9:48 am to Neauxla
I've made limoncello many times. 1/5 of Everclear and about 8 large lemons. Zest lemons and let sit for about a month. Move gently every few days. After a month, make a pot of simple syrup and infuse. It will be strong so adjust syrup to your taste. Enjoy!
Posted on 3/23/12 at 10:18 am to Neauxla
We did a huge batch and made it with some grain alcohol my buddy distilled, but you can use vodka or everclear (obviously the everclear option is more potent) and reduce the quantities as needed. I'm sure you know this, but it takes 5 750 ml bottles to equal one gallon.
Ingredients:
2 gallons grain alcohol
8.75 lbs sugar (17.5 cups)
90 lemons (we used large, homegrown lemons)
1.5 gallons water
Peel zest from lemons with a veggie peeler without including the pith and place zest from all 90 lemons in food grade, plastic bucket or carboy. Add grain alcohol to the bucket, cover and seal and let sit for 30 days.
After 30 days, combine water and sugar in a large pot and boil to make a syrup. Let cool to room temp, and add the syrup to the lemon zest/grain alcohol mixture, close and seal bucket and let sit at least two weeks. Taste it and let it sit up to another couple of weeks until it's right for your taste. Bottle and enjoy.
Ingredients:
2 gallons grain alcohol
8.75 lbs sugar (17.5 cups)
90 lemons (we used large, homegrown lemons)
1.5 gallons water
Peel zest from lemons with a veggie peeler without including the pith and place zest from all 90 lemons in food grade, plastic bucket or carboy. Add grain alcohol to the bucket, cover and seal and let sit for 30 days.
After 30 days, combine water and sugar in a large pot and boil to make a syrup. Let cool to room temp, and add the syrup to the lemon zest/grain alcohol mixture, close and seal bucket and let sit at least two weeks. Taste it and let it sit up to another couple of weeks until it's right for your taste. Bottle and enjoy.
Posted on 3/23/12 at 10:20 am to lsumailman61
quote:
I've made limoncello many times. 1/5 of Everclear and about 8 large lemons. Zest lemons and let sit for about a month. Move gently every few days. After a month, make a pot of simple syrup and infuse. It will be strong so adjust syrup to your taste. Enjoy!
I've done this as well. If you want to cut down the alcohol, use half Everclear and half Vodka. Still strong but tastes great.
When I did it, I used about 2-3 pounds of lemons. I also made orangecello with 2-3 pounds of organges. Mixed the everclear and vodka and two bottles of strong liquor.
The key to the peeling/zesting is to not get any of the pith in the mixture. This will result in a bitter taste.
I put the peels in a jar along with a bottle of alcohol. I let the orangecello steep for about a a month and the lemons for about 3 months. Store in a cool dark place and swirl every day or so. The longer you steep the stronger the flavor. Two weeks seems to be the minimum time needed. After that, the difference is subtle but improved.
When you're ready, scoop out the peels and strain the liquid through cheesecloth or unbleached coffee filters.
Boil sugar and water until it becomes a syrup. Use a 50/50 ratio...somewhere between 1.5 to 2 cups of each. The more you use, the weaker the product. Use more if you go completely everclear.
After the mixture cools combine the two and stir well. Then pour the mixture in bottles and store in the freezer. Again, the longer it sits the better the flavor...but don't be afraid to try it along the way!
This makes a great after dinner drink and can be done with anything that's citrus...lemons, oranges, grapefruit, kumquats, tangerines. I've only done lemon and oranges, with the oranges my favorite overall.
Posted on 3/23/12 at 10:23 am to Neauxla
I've never done this but have always wanted to try it. A buddy of mine says his grandpa would set this up around October for consumption during Christmas.
Fresh (pitted and stemmed) cherries, sugar, top-shelf vodka, plus Mason jar(s).
Single layer of cherries on bottom of jar, very light sprinkle of sugar. Repeat until jar is full. Pour vodka over cherries. Seal jar and set in dark, cool place.
When it's time, decant / strain through cheesecloth and pour back into bottle.
Fresh (pitted and stemmed) cherries, sugar, top-shelf vodka, plus Mason jar(s).
Single layer of cherries on bottom of jar, very light sprinkle of sugar. Repeat until jar is full. Pour vodka over cherries. Seal jar and set in dark, cool place.
When it's time, decant / strain through cheesecloth and pour back into bottle.
Posted on 3/23/12 at 11:01 am to GarmischTiger
I've read about just quartering the lemons instead of using the zest. Will this give it more of a traditional lemon flavor than the zest flavor? Or will it be bitter b/c the white will be showing?
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