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Dilly Pickled Onion Slices on Punk Domestics

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    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.

    You might like this too: Seckel Pear-infused Vodka

    Reader Comments (2)

    Nice pic, bit how about a bit more info about how its done? How long do you leave it?

    December 30, 2010 | Unregistered CommenterPisspot

    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.

    January 2, 2011 | Registered CommenterBrook Hurst Stephens
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