Besides being a mixer of choice to many a drinker around the world, many people apparently don’t know what makes Vodka Vodka. I thought I knew… Vodka was distilled from fermented potatoes or grains. Okay, that’s all well and good, but did you know that it could also come from grapes or molasses? Interesting…
Apparently the definition is so loose as to have countries start debating the exact definition. If a stricter definition comes along, then we may see the birth of a new category of booze for these “other” vodkas.
We all know that vodka is an odorless, colorless libation. Well, this article provides some insight into infusing your own vodka at home, as most bartenders shun the use of flavored vodkas. Personally, I have been infusing my own vodka for months: Clove, Vanilla, Almond, Chili, and Anise vodkas… and it’s easy to do.
Vodka, New York’s booze of choice, is shaking up the cocktail world – Food / Dining – NY Daily News
hey pate… this sparks a question that I thought you or brandy might know. There’s a recipe on my favorite cooking website that is basically vanilla infused vodka and it says you can use it in place of vanilla extract and that, even better, it’s cheaper.
Here’s the recipe.
http://allrecipes.com/Recipe/Homemade-Vanilla/Detail.aspx
any thoughts?
Hill,
As a matter of fact, I have two bottles of vanilla vodka infusing at home right now. It is as simple as they say and it is cost-effective, in the long run. You still have to purchase the Vodka and the Vanilla Beans, but the amount of product you get is plentiful. Vanilla beans can be expensive and you don’t necessarily have to get top-shelf vodka either.
As far as using it as a replacement of Vanilla Extract, I’ve heard the same thing, though haven’t tried it myself. Vanilla extract does have a high alcohol content itself, so this could be a fine replacement. Either way, the alcohol will cook out of whatever you are making.
I think it is a good idea though, especially if you use vanilla extract quite a bit in the kitchen.
~Pate