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Flavoured vodkas - Songs of innocence and of experience [entries|archive|friends|userinfo]
Douglas Spencer

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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.
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Comments:
From: camies
2006-11-16 10:06 pm (UTC)
Ee. I have recently made myrtle berry vodka. Apparently the Sardinians make a myrtle digestif. Murteddu is likely to be the Sardinian form of *Myrtello, as Sardinian replaces 'll' with 'dd' and 'o' with 'u' (today's pointless linguistic diversion).
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[User Picture]From: dougs
2006-11-16 10:09 pm (UTC)
I'm now thinking of a convention panel item called "Year of the Murteddu"...
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