Saturday
Aug212010
Start with Apricots. Add Vodka. And a Vanilla Bean.
Saturday, August 21, 2010 at 10:56AM
And you have the makings for something really lovely.
Apricots, Grey Goose Vodka, a vanilla bean.
Brook Hurst Stephens | Comments Off |
tagged Apricots, Grey Goose Vodka, Vanilla Bean, Vodka
Reader Comments (2)
Nice pic, bit how about a bit more info about how its done? How long do you leave it?
Oh -- sorry -- I think the vodka starts tasting (faintly) of apricots about a week or two after you add the 'cots.
You can even leave them for a very long time, like, a year, if you're very very very patient.
The best possible way to do this would be to let the apricots infuse about 3 months. That would mean you would be straining the vodka in the late Fall, or early Winter in the Pacific Northwest.
Strain out the fruit, using a colander for the first straining, and a cheesecloth or coffee filter for the second straining. The second straining will leave you with a nice clear pale orange'ish vodka.
You will be able to enjoy a cocktail that tastes of summer even if the seasons have changed and the days are shorter and much cooler.