flavoured vodka and other alcoholic drinks

patchwork_cat

Do you all use sugar? I want to try this, but all the recipes don't mention sugar. Do you drink it neat or with lemon/ orange etc. Completly new to this! I want tot ry infused oils too. Any recipes for a KISS person gratefully received!!

lauren_1

I made skittle vodka once, just remove the purple skittles, worked well too.

I currently have cherry gin and vanilla vodka on the go.

Wish i had room to grow fruit in my garden.

rockie4

I made damson and blackberry last year, I added the blackberrys because I didn't have enough damsons. I used Tesco's own brand vodka, added sugar and left it 3 months shaking every day, I decanted it into minature bottles to give as Christmas presents (not all of it:D)

It was good stuff! I gave some to SIL who is a bit of a vodka
connoisseur and he was very impressed :T

The leftover fruit was gorgeous on ice cream *drool*

RAS

Ladyhawk wrote: »

I am in the process of making red currant vodka. I don't really have enough vodka in the house (tradegy I know!) so have used half the amount from the recipe (650ml-ish) to 200g each of sugar and red currants.

Hi

I made redcurrent gin last year. it was lovely.

I have however learned a bit more since. I just left the alcohol over the redcurrants for a few weeks. it had a pleasant fruity flavour with a sharp kick (the sort of gets you in the gills sharp taste). I liked it but thought many people would find it a bit sharp, so did not give it away as intended.

I learned from a wine making book that the sharp kick came from the pips. I am about to make more and will be crushing the fruit first, straining off the juice and using that without the pips. This will make a smoother drink.

Nargleblast

A good general recipe for a fruit liqueur is to use the ratio of one pound of fruit to half a pound of sugar to one pint of spirit. Metric-wise that equals 454gms to 227gms to 568mls, which are stupid numbers so I reckon 500gms fruit, 500mls spirit and 250gms sugar should be ok. Put the lot in a screw top or Kilner typr jar, shake every day to dissolve the sugar. After at least 4 - 6 weeks strain and bottle. Don't throw away the fruit! The Germans have a recipe for Rumtopf, which is fruit layered with sugar in a jar and topped up with brandy or rum. More fruit and sugar layers are added as fruit becomes available, with more booze until the jar is full. After several weeks the fruit is eaten as a dessert, with icecream or cream, and the liquor is drunk as a liqueur. Especially nice for Christmas! The fruit leftover from the above recipe could be eaten in the same way.

zippychick

Hi Ladyhawk:)

As this has dropped down the board, i have merged it with the current flavoured vodka thread. Happy reading! *HIC*

Zip

shebrett

Have just attempted my first flavoured vodka myself today....and then found this thread! spooky!

I picked a load of mulberries from my tree out the back and filled a 0.5L kilner jar almost to the top, I put in a couple of tablespoons of caster sugar and then filled it to the top with smirnoff vodka.

From what I understand I just need to leave it on a shelf in the cupboard and give it a little shake every couple of days or so until the sugar is completely dissolved, then strain the fruit and have a night of it! ....here's to hoping it works

jc2703

I will add the recipe for my own creation here.... you are very honoured!

Black Jack Vodka

6 packets of black jack sweeties (the stick packs)
Unwrap and put into a bowl (trying not to eat too many) and add water to just cover them. Pop in the microwave and heat for two minutes at a time giving a good stir in between blasts until all the sweets have disolved.

I then half fill a bottle with this syrup and then top it up to full with vodka. This gives a strength that is drinkable without being mixed. If its for a pressent you might want to filter it when its cooled as bits form in it when the mixture cools - if its for you just drink away! I can recommend a sample while the mixture is still warm especially on a winters night

And...Yes.....it does turn your tongue black

Pigeonpoo

I am trying to preserve my plums in vodka. I guess it's money saving as the vodka was given to me, the plums grew so I only need to buy the sugar. However, I have a problem in that the plums keep floating to the top of the liquid and are discolouring despite my shaking the jar twice a day. I cannot get a saucer in the top as the opening is too small. Will the plums still be edible? Any suggestion how I might rectify this please?

Habibiboo

the plums keep floating to the top of the liquid and are discolouring

Did you stone the plums before putting them in the jar? Is the jar airtight? If not it may not be too late to transfer it all to a new sterile jar which seals properly. If you are concerned about the plums, you could remove any of the badly discoloured ones at this point.
Either way, if you decide not to eat the plums because they look too discoloured, you should still have some very drinkable plum vodka at the end of it. I'm no expert though,perhaps someone else has more ideas?