Saturday
Aug212010
Start with Apricots. Add Vodka. And a Vanilla Bean.

And you have the makings for something really lovely.
Apricots, Grey Goose Vodka, a vanilla bean.

tagged
Apricots,
Grey Goose Vodka,
Vanilla Bean,
Vodka




I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.
And you have the makings for something really lovely.
Apricots, Grey Goose Vodka, a vanilla bean.
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.