Thanks for hosting DeliciousSurprise, this was a pretty sweet workshop, and I'm definitely looking forward to being able to try this out at home as well.
#Workshop - March 21st @ 8PM: DIY Vodka Infusions
03/21/2011
Quote:
You two are humongously gross.
Originally posted by
ToyTimeTim
me too.
Also, EF needs an I'm-Gonna-Puke icon.
03/21/2011
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(Also, hello & welcome )
Originally posted by
Rockin'
Do you have any recommendations for fruits that *shouldn't* be used in vodka infusions?
Ever tried any fruits that didn't work out, or combinations that sounded good but didn't go as well as planned?
Ever tried any fruits that didn't work out, or combinations that sounded good but didn't go as well as planned?
03/21/2011
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No but I'm making a coffee infusion tomorrow
Originally posted by
ToyTimeTim
Ever tried chocolate? The wife would like that.
Chocolate sounds like it would infuse well, but I'd probably want to grate it or slice it super fine.
And, of course,
I'd need to eat the chocolate afterwards...
03/21/2011
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Ooooooohhhhh, I'm hopeful for this, lol
Originally posted by
ToyTimeTim
Ever tried chocolate? The wife would like that.
03/21/2011
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Thanks for coming. Thank ALL of you for supporting me and showing up
Originally posted by
Jul!a
Thanks for hosting DeliciousSurprise, this was a pretty sweet workshop, and I'm definitely looking forward to being able to try this out at home as well.
(And thanks to the people who are gonna be reading this tomorrow and next week and...)
03/21/2011
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Let us know how the coffee infusion goes, I think I'd like to do something like that for my mom. And I'd definitely like to try and make a chocolate one for myself. With the chocolate would you need to strain it? Or would there be anything wrong with just letting it keep getting all chocolate-y?
Originally posted by
DeliciousSurprise
No but I'm making a coffee infusion tomorrow
Chocolate sounds like it would infuse well, but I'd probably want to grate it or slice it super fine.
And, of course,
I'd need to eat the chocolate afterwards...
Chocolate sounds like it would infuse well, but I'd probably want to grate it or slice it super fine.
And, of course,
I'd need to eat the chocolate afterwards...
03/21/2011
Also, I wonder how the chocolate would infuse in rum...
And maybe cocoa powder would be better for infusing... Hrm.
Or hot chocolate powder...
And maybe cocoa powder would be better for infusing... Hrm.
Or hot chocolate powder...
03/21/2011
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But of course, no reason to waste good chocolate.
Originally posted by
DeliciousSurprise
No but I'm making a coffee infusion tomorrow
Chocolate sounds like it would infuse well, but I'd probably want to grate it or slice it super fine.
And, of course,
I'd need to eat the chocolate afterwards...
Chocolate sounds like it would infuse well, but I'd probably want to grate it or slice it super fine.
And, of course,
I'd need to eat the chocolate afterwards...
03/21/2011
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I don't think that the infusion would go BAD, but it will keep infusing if you keep it in there.
Originally posted by
Jul!a
Let us know how the coffee infusion goes, I think I'd like to do something like that for my mom. And I'd definitely like to try and make a chocolate one for myself. With the chocolate would you need to strain it? Or would there be anything
...
more
Let us know how the coffee infusion goes, I think I'd like to do something like that for my mom. And I'd definitely like to try and make a chocolate one for myself. With the chocolate would you need to strain it? Or would there be anything wrong with just letting it keep getting all chocolate-y?
less
I'm not sure how a solid chunk of chocolate would infuse, though, maybe cocoa beans would be best?
03/21/2011
Sam, I'll probably do two different infusions for my coffee mix, one with brewed coffee and one with unbrewed coffee, to see which tastes more delicious.
03/21/2011
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Hi Thanks for the great answer. I hadn't thought about needing to do two flavors separately if the strength is different. Very cool.
Originally posted by
DeliciousSurprise
(Also, hello & welcome )
03/21/2011
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You can infuse them together in the same jar, just add one first.
Originally posted by
Rockin'
Hi Thanks for the great answer. I hadn't thought about needing to do two flavors separately if the strength is different. Very cool.
Like, if you're going to do a vanilla/cinnamon mix, you can probably do that together because they're both subtle flavours, but an orange and mint thing should have the gentler ingredient infused first--or you should be okay with having a DOMINANT flavour and a submissive flavour.
Thanks for asking
03/21/2011
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Can I make two separate flavored vodkas then mix them at a later date, or should I infuse them at the same time?
Originally posted by
DeliciousSurprise
You can infuse them together in the same jar, just add one first.
Like, if you're going to do a vanilla/cinnamon mix, you can probably do that together because they're both subtle flavours, but an orange and mint thing should have ... more
Like, if you're going to do a vanilla/cinnamon mix, you can probably do that together because they're both subtle flavours, but an orange and mint thing should have ... more
You can infuse them together in the same jar, just add one first.
Like, if you're going to do a vanilla/cinnamon mix, you can probably do that together because they're both subtle flavours, but an orange and mint thing should have the gentler ingredient infused first--or you should be okay with having a DOMINANT flavour and a submissive flavour.
Thanks for asking
less
Like, if you're going to do a vanilla/cinnamon mix, you can probably do that together because they're both subtle flavours, but an orange and mint thing should have the gentler ingredient infused first--or you should be okay with having a DOMINANT flavour and a submissive flavour.
Thanks for asking
less
03/21/2011
Oh, also, berries will turn your infusions crazy colours!
So don't be alarmed when your strawberry/raspberry infusions start looking more like blood than water.
So don't be alarmed when your strawberry/raspberry infusions start looking more like blood than water.
03/21/2011
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It would probably work well, but if they're both infused to be strong, bear in mind that you'll have two flavours competing for attention
Originally posted by
Alys
Can I make two separate flavored vodkas then mix them at a later date, or should I infuse them at the same time?
Think of it kind of like this: imagine the vodka is just a fruit juice. If you put an orange and apple together, you're really not going to taste the apple over the orange because the orange is a gigantic diva. But, if you infuse them together, you can infuse the apple before you add the orange and have the apple be kinda like a supporting actor.
03/21/2011
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I see your point. I'll have to see just how powerful the peppercorns are, then. I'm thinking a vanilla black pepper vodka...?
Originally posted by
DeliciousSurprise
It would probably work well, but if they're both infused to be strong, bear in mind that you'll have two flavours competing for attention
Think of it kind of like this: imagine the vodka is just a fruit juice. If you put an orange ... more
Think of it kind of like this: imagine the vodka is just a fruit juice. If you put an orange ... more
It would probably work well, but if they're both infused to be strong, bear in mind that you'll have two flavours competing for attention
Think of it kind of like this: imagine the vodka is just a fruit juice. If you put an orange and apple together, you're really not going to taste the apple over the orange because the orange is a gigantic diva. But, if you infuse them together, you can infuse the apple before you add the orange and have the apple be kinda like a supporting actor. less
Think of it kind of like this: imagine the vodka is just a fruit juice. If you put an orange and apple together, you're really not going to taste the apple over the orange because the orange is a gigantic diva. But, if you infuse them together, you can infuse the apple before you add the orange and have the apple be kinda like a supporting actor. less
03/21/2011
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Ooh, I can't wait to find out!
Originally posted by
DeliciousSurprise
Sam, I'll probably do two different infusions for my coffee mix, one with brewed coffee and one with unbrewed coffee, to see which tastes more delicious.
And I'll have to think about the best way to do the chocolate. Maybe I'll try a few different small diffusions to see what works best.
03/21/2011
The internet has come through for me.
This site has a ranking of the 50 best vodkas for 2010. It's not the be-all-end-all, but it's gonna give you a good idea of where the good vodkas are with some prices that seem a little low for NYC.
This site has a ranking of the 50 best vodkas for 2010. It's not the be-all-end-all, but it's gonna give you a good idea of where the good vodkas are with some prices that seem a little low for NYC.
03/21/2011
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Sounds good to me!
Originally posted by
Alys
I see your point. I'll have to see just how powerful the peppercorns are, then. I'm thinking a vanilla black pepper vodka...?
03/21/2011
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If I try it before you do, I'll give you a heads up on what worked (or didn't) for me.
Originally posted by
Jul!a
Ooh, I can't wait to find out!
And I'll have to think about the best way to do the chocolate. Maybe I'll try a few different small diffusions to see what works best.
And I'll have to think about the best way to do the chocolate. Maybe I'll try a few different small diffusions to see what works best.
03/21/2011
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Sweet!
Originally posted by
DeliciousSurprise
If I try it before you do, I'll give you a heads up on what worked (or didn't) for me.
03/21/2011
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Thank you for the link.
Originally posted by
DeliciousSurprise
The internet has come through for me.
This site has a ranking of the 50 best vodkas for 2010. It's not the be-all-end-all, but it's gonna give you a good idea of where the good vodkas are with some prices that seem a little low for ... more
This site has a ranking of the 50 best vodkas for 2010. It's not the be-all-end-all, but it's gonna give you a good idea of where the good vodkas are with some prices that seem a little low for ... more
The internet has come through for me.
This site has a ranking of the 50 best vodkas for 2010. It's not the be-all-end-all, but it's gonna give you a good idea of where the good vodkas are with some prices that seem a little low for NYC. less
This site has a ranking of the 50 best vodkas for 2010. It's not the be-all-end-all, but it's gonna give you a good idea of where the good vodkas are with some prices that seem a little low for NYC. less
03/21/2011
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Definitely happy to
Originally posted by
ToyTimeTim
Thank you for the link.
The list is a good start, but all rankings are different. Some rankings put Kettle One up high and Absolut in the middle, and...
I like this site, because you can change how you sort it, but it lets you rate by bang for your buck.
03/21/2011
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I have a Qdoba. Jus' Sayin' Good burritos.
Originally posted by
DeliciousSurprise
I can't eat Taco Hell, just walking in there nauseates me! The closest Qdoba is like a hundred miles from me.
03/22/2011
You did a fantastic job!
03/22/2011
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Ooh! Pretty colors!
Originally posted by
DeliciousSurprise
Oh, also, berries will turn your infusions crazy colours!
So don't be alarmed when your strawberry/raspberry infusions start looking more like blood than water.
So don't be alarmed when your strawberry/raspberry infusions start looking more like blood than water.
They'd make such cute mixed drinks.
03/22/2011
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Thanks!
Originally posted by
BBW Talks Toys
You did a fantastic job!
And fine, everyone ha a Qdoba but me, I'm stuck with Taco Hell.
03/22/2011
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The coloured infusions look very cool as shots, I can tell you that for sure.
Originally posted by
null
Ooh! Pretty colors!
They'd make such cute mixed drinks.
They'd make such cute mixed drinks.
03/22/2011
I'm a little late to the party, and only ever-so-slightly off topic, but I've been wanting to infuse some gin with some Earl Grey tea to replicate a drink I had at a bar. I'm shooting for something like this.
I've only ever used Bombay gin, mainly because the bottle's beautiful relative to other gins in the middle-shelf price range. Does anyone know if there'd be much of a difference between Tanqueray and Bombay, in terms of how well they'd welcome an infusion?
And secondly, this recipe says two hours will be enough for a complete infusion. I know Earl Grey tea is strong, but is it *that* strong? When you were infusing coffee, DS, did you find that a couple of hours was all that was needed, or did you still let it infuse for a few days?
Thanks for the informative thread!
I've only ever used Bombay gin, mainly because the bottle's beautiful relative to other gins in the middle-shelf price range. Does anyone know if there'd be much of a difference between Tanqueray and Bombay, in terms of how well they'd welcome an infusion?
And secondly, this recipe says two hours will be enough for a complete infusion. I know Earl Grey tea is strong, but is it *that* strong? When you were infusing coffee, DS, did you find that a couple of hours was all that was needed, or did you still let it infuse for a few days?
Thanks for the informative thread!
03/31/2011