I’ll be on vacation from 7/27-8/07/09. If I were a good blogger I would have written all my posts ahead of time. But, I’m not and I have a day job. So, instead you’ll get my “Greatest Hits.” I say this with a grain of salt, but all this week are my own creations:
I’ll be on vacation from 7/27-8/07/09. If I were a good blogger I would have written all my posts ahead of time. But, I’m not and I have a day job. So, instead you’ll get my “Greatest Hits.” I say this with a grain of salt, but all this week are my own creations:
I’ll be on vacation from 7/27-8/07/09. If I were a good blogger I would have written all my posts ahead of time. But, I’m not and I have a day job. So, instead you’ll get my “Greatest Hits.” I say this with a grain of salt, but all this week are my own creations:
I’ll be on vacation from 7/27-8/07/09. If I were a good blogger I would have written all my posts ahead of time. But, I’m not and I have a day job. So, instead you’ll get my “Greatest Hits.” I say this with a grain of salt, but all this week are my own creations:
I’ll be on vacation from 7/27-8/07/09. If I were a good blogger I would have written all my posts ahead of time. But, I’m not and I have a day job. So, instead you’ll get my “Greatest Hits.” I say this with a grain of salt, but all this week are my own creations:
Today’s recipe is by Modern Master Jamie Boudreau. Jamie has recipes for a couple of Ale Liqueurs and he is basically using the vodka to fortify it. I think it is a pretty cool idea and you can try it with your favorite flavored beers and have your own collection of liqueurs.
Pumpkin Ale Liqueur
-12 oz. Pumpkin Ale
-14 oz. Sugar
-10 oz. Vodka
Place beer in a glass and stir to release CO2. Refrigerate over night, so it goes totally flat. Place the beer in a pot over high heat and slowly stir in the sugar. Once a head has formed remove from heat, skim off head and allow to cool. Once cool, if any head remains skim it off. Pour syrup in a clean glass bottle, add vodka and shake well.
In the past, well not that far in the past I’m talking about the 1970’s, Vodka was used in a drink that was wildly popular at suburban swing parties and the like. The drink was mostly a vehicle for an Italian Liqueur call Galliano; which, if you’ve never had the pleasure of trying, tastes like Triaminic. The drink is basically a screwdriver with a little Galliano floated on top and the trick to making a good one is to use as little Galliano as possible. Below is my own version, I think it’s not half bad even with the Galliano.
The Tangy Harvey Wallbanger
-2 oz. Absolute Mandarin
-3 oz. Orange Juice
-1 oz. Grapefruit Juice
-1/4 oz. Galliano
-Dash Simple Syrup
Build in an ice filled highball glass and stir. Garnish with an orange slice.
There are plenty of moderately famous Vodka cocktails, Cape Cod, Vodka Martini, The Cosmo. All of these have been immortalized by pop culture. And Hip-Hop has contributed it’s fair share of recognition to Vodka branding. But, let’s be honest, most of these don’t really hold a candle to the true classic cocktails. One, however, has been notably followed on a cult like level:
The White Russian:
-1 oz. Vodka
-3/4 oz. Khalua
Combine ingredients in an ice filled Highball glass, stir. Float Cream on top.
Like I said yesterday, Vodka has very little flavor on it’s own and this means it is ripe for flavor infusion. The great thing about vodka is that you can infuse it with anything from fruit to spice. If you ever get a great idea for a drink and think, “hey this could use some Garlic” go ahead and make Garlic Vodka, you won’t be the first. If you are going to really start infusing things you will need to develop some trial and error experience, but here are a couple of basic rules:
1. The stronger the ingredient the shorter the infusion time. Most spices can be done in a 2-3 days and Peppers, god bless you if you leave a Jalapeno in there for more then a day. Fruits, on the hand will take at least five days and usually more like a week. The good thing is you can taste test and lock it back up if it’s not ready.
2. Cut up fruit and break sprigs of spices in half to help release the flavor.
2. Mason jars probably work best and will look the coolest on your shelves if you want people to see what you are up to. But, if you only have a passing interest just drain some booze out of the bottle and replace the space with your ingredient of choice.
3. Always strain the end product through Cheesecloth when you are done infusing.
That’s basically it, you just add your ingredient to Vodka and let it sit; it’ll soak up the flavor. Also, keep it in a cool dry place not in direct sunlight; I figured that would be obvious.
The Rosemary Screwgie:
-2 oz. Rosemary Infused Vodka
-3 oz. Orange Juice
-Sprig Rosemary
-1/2 Tablespoon Simple Syrup.
Add Simple Syrup to a highball glass. Break Rosemary sprig in half and insert into Syrup, set aside. Combine Vodka and Orange Juice in a shaker over ice. Remove rosemary from Syrup, fill highball with ice and Strain the shaker contents in. Garnish with a new Rosemary Sprig.
I haven’t spoken much about Vodka and it’s not because I have a problem with it. A lot of people, lately, have been somewhat disparaging about Vodka because, in truth, it is not much more then alcohol and water. Because of this Vodka serves a purpose behind the bar and, frankly, it is not totally devoid of character.
Vodka has a fairly long history; originating probably in Scandinavia or Eastern Europe some time in the 14th century. Vodka is usually made from the distillation of Fermented Grains, like Rye or Wheat, or Root Vegetables, like Potatoes or Beets. It is usually filtered multiple times to remove color, taste and odor. What it lacks in character Vodka makes up for in alcohol content; usually from 35% to 50%. Because of this it can be used to fortify any drink without effecting its make-up.
Atomic Cocktail:
-1 1/2 oz. Vodka
-1 1/2 oz. Cognac (VSOP or better)
-1 Teaspoon Amontillado Sherry
-1 1/2 Chilled Champagne
Combine all ingredients, except Champagne, in a shaker over ice. Strain into a chilled cocktail glass and top with Champagne.