The genius of infused alcohol!

This is a relatively simple idea, pick the ingredients that you desire, place them in a large glass jar, pour in a bottle of spirits [Vodka, Bourbon, Rum etc.], seal and then store somewhere for 1.5-3 weeks. Strain and viola; you now have an amazing tasting flavoured alcohol!

Tomorrow I'm starting to infuse vodka with bramley apples, and I'm going to set massassi a challenge. I want you to try infusing an alcohol sometime within the month of march, and then we'll see what people have got at the end of the month. I suppose I don't expect that many people besides Kyle90 to take up the challenge but it could be interesting and you get to get drunk afterwards!



Go on massassi, what can you produce. For inspiration, may I present to you:

BACON FLAVOURED VODKA!

I bought a big thing of Skyy last weekend for the express purpose of making bacon and cinnamon vodkas.

How did you find it? StumbleUpon? That's how I found that page.

I like coffee and lime. Do you think those would taste good together in some cheap whiskey?

http://www.guntheranderson.com/liqueurs.htm

This is a good primer to everything you'd want to know about steeping alcohol, plus recipes.

It was a stumble-upon yeah when I was looking at some infusion stuffs.

If all goes well I might actually try Baconfish Vodka.

Bacon flavored vodka sounds scary... I've had bacon flavored beer which was actually not bad... Interesting, but not too bad...

I heard of someone making bacon-infused vodka, but they sort of just fried up bacon and let it steep in vodka. After a few weeks, she (somehow, this was a she) decided to make a bacontini. There was large globules of fat floating around in it. I was disgusted.

Bacon flavored vodka sounds gross by itself but I would try it mixed with tomato juice.


All of my rum is gone but I still have a good amount of Baileys.
I wonder if peanuts or toasted pecans in Irish creme would work.

You're supposed to freeze it after you're done, and then run it through a strainer. The fat turns into ice cubes and comes out easily.

Emon showed me this a long time ago, and we're both determined to try it soon. Mmm.

Also, baconsalt EFF TEE DOUBLE-U

I'm in. I'll probably try something a little tamer than bacon-infused booze, but I'm going to the liquor store tomorrow anyway and will pick up a fifth to see what I can do with it.

Watermelon-cherry vodka or pineapple rum, perhaps? Cayenne pepper vodka? The possibilities are endless.

We had hot pepper infused vodka at one of our house parties once. It was quite interesting.

Yeah, I've heard of hot pepper tequila before. It's also supposed to take the hotness out of the pepper itself, for those who would be into that.

Yes, well, this was long time ago, and she was going by ear. This was on the front end of the bacon fad on the internet, back when if you put bacon on a cookie, you'd be a weirdo rather than a poseur. (Take note: It's ****ing cliche now. It's not silly. It's not cute. It's not strange. It's boring. It's been done before. Stop adding bacon to things where it doesn't belong.) She also added a bit more bacon than just an "essence." There was about as much bacon as could fit into the jar.

Fruits like watermelon aren't very good for infusions. They don't have much extractable flavor. When you do an extraction, you want something concentrated with oils and flavoring compounds, like citrus peel, dried herbs and spices.

It's not just a matter of throwing fruit into a bottle, letting it sit for a couple weeks and expect it to taste good. You'll at least need some extra sugar and flavoring.

Just the thought of bacon flavor in a liquid form makes me want to puke...

However, some apple in a bottle of Grey Goose could be amazing.

What if you do it just because it tastes good?

Or are you talking about people who blog about it?

Was afraid this might be a problem.

Also, there was a bacon fad?

I think steeping vodka in cinnamon would be pretty hard to mess up. I figure a couple sticks of cinnamon and some brown sugar would add an excellent tinge of flavor.

By the way, before you start trying this, I'd heartily look up on prevention measures for botulism. It's really not something you want to end up in your product.

Given a disinfected jar and freshly cooked bacon, I fail to see how any bacteria could grow, especially in a 40% alcohol solution.

Actually I'm fairly sure it would be able to if the jar wasn't sealed.

Bacon tastes good in just about every savory dish out there, it only becomes absurd when you try making a bacon milkshake, a cake topped with bacon, or a burger composed completely out of chopped bacon.

Nowadays, anyone with a camera who goes out to eat semi-regularly can become a food blogger. There's hundreds of them out there. How can you stand out? Either post really good content, or something that grabs the audience's attention. 2007 was the Year of the Pig, both in China and to those interested in food. Pork and its products, which had been overlooked due to the popularity of beef and poultry came back in a big way. It was what everyone was talking about.

Naturally, some people got kooky, and started mixing bacon with chocolate and stuff like that. Now, people with a food blog with a dire need for hits came to the conclusion that as soon as they mixed bacon with something kooky and added it to Stumbleupon, Slashfood, Tastespotting et al, they immediately got tons of hits. But it got seriously played out, and now it's like going to a party and hearing Getting Jiggy With It, Laffy Taffy and Since You've Been Gone on reapeat.

I thought that was an obvious prerequisite.

If you use mason jars and heat sterilization you'd certainly be set.

Alcohol (or vinegar) prevents botulism from growing. That's why you're not supposed to put garlic/whatever in oil and leave it in the counter, but it's fine if you put it in vinegar.

Oh okay I'll do this.

They already made cinnamon vodka on Mythbusters, so suggest to me some flavours other than that.

Ginger.

Mint would work. I bet crushing various candy mints and dissolving them would work. You also wouldn't have to let it age, it would be ready instantly.

Baconfish.

Check out the recipe section of the website I posted. They'll give you more ideas for stuff than you'd ever think of on your own. Personally, I like making limoncello (lemon peel liquer) and anise flavored drinks.

WEED *****ASD