Log in

No account? Create an account
Flavoured vodkas - Songs of innocence and of experience [entries|archive|friends|userinfo]
Douglas Spencer

[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

[Friends| (full) (people) (communities) (both) (feeds) (friendsfriends) ]
[Using| (new) (rec) (clu) (inb) (tag) (bot) (adm) (mod) (poll) ]
[Other| (DJ) (DW) (IJ) (JF) (Scribbld) ]
[Me| (AoOO) (eF) (FB) (GP) (LI) (Tu) (Tw) (Wk) ]
[Links| (AVDAR) (Exchange) (il_calmo) (LGCM) (ZZ9) ]

Flavoured vodkas [Nov. 16th, 2006|09:20 pm]
Douglas Spencer
I make flavoured vodkas from time to time. I've had some remarkable successes and some memorable failures.

For reasons which will be clear to some of you but opaque to others, I've been making a bacon-flavoured version. The first attempt was sampled after a while, but it was very nasty (owing partly to a failure in managing the quantity of free fats) and had to be cautiously retired.

I've now made a version using crispy bacon, and I hope it'll develop with rather more success.

Take four ounces (uncooked weight) of unsmoked streaky bacon, and cook it until pretty much all the fat has been cooked out of it. Don't be scared if the meaty bits are slightly burnt. Find a one-litre bottle of vodka. Break the cooked bacon into strips narrow enough to fit through the neck of the bottle and drop it in. Add a small sloosh of something sweet you might be happy to cook pig products with -- in this case I used maple syrup but honey would probably work too. Shake the bottle well and let it stand around for a few weeks to mature.

It might be very nasty, it might be good. We'll just have to wait and see.

[User Picture]From: seph_hazard
2006-11-16 09:28 pm (UTC)
*throws up quietly* That sounds, ah, lovely, darling. Don't mind me, I'll just be being a vegitarian very quietly in this corner over here.

How about chocolate vodka?
(Reply) (Thread)
[User Picture]From: dougs
2006-11-16 09:42 pm (UTC)
I've currently got chili vodka and Turkish Delight vodka on the go, both of which are suitable for vegetarians, vegans and those on milk-free, gluten-free or wheat-free diets.

I've had some success with matchmaker vodka -- both the mint and blackcurrant varieties -- which has the advantage that when the bottle's finished there's a half-inch of chocolate sludge in the bottom of the bottle which can be very nice. If I make matchmaker vodka it'll be fine for vegetarians but not for vegans. In fact I have some mint matchmakers in stock, so I might get a bottle started.
(Reply) (Parent) (Thread)
[User Picture]From: seph_hazard
2006-11-16 09:43 pm (UTC)
Mmm, that sounds nice!
(Reply) (Parent) (Thread)
[User Picture]From: hddod
2006-11-16 09:46 pm (UTC)
Have you seen the new honeycomb matchmakers? I've recently made some with those and it's goooood.
(Reply) (Parent) (Thread)
[User Picture]From: dougs
2006-11-16 09:53 pm (UTC)
(Reply) (Parent) (Thread)
[User Picture]From: sarah_mum
2006-11-17 12:54 am (UTC)
Mmmm Turkish Delight..... Snow Queen Flavour?
(Reply) (Parent) (Thread)
[User Picture]From: reverendjim
2006-11-17 11:58 am (UTC)
You can get rose petal flavoured vodka, which is pretty much the same thing, though you'll probably need a rather good off-licence to find it. I was given a bottle by a rather strange woman who'd just spent a while massaging my feet. Unfortunately this doesn't happen often.
(Reply) (Parent) (Thread)
[User Picture]From: happiestsadist
2006-12-08 04:41 pm (UTC)
Until that last comment, I was about to inquire as to how I can steal your life.
(Reply) (Parent) (Thread)
[User Picture]From: perlmonger
2006-11-17 09:27 am (UTC)
Matchmakers are made out of dead 3rd world babies (although, by some definitions, that would count as vegan ;)
(Reply) (Parent) (Thread)