Peach Infused Vodka
In article >,
"kilikini" > wrote:
> Got a question for you folks. It's peach season here in the South and my
> husband wanted to try making some peach infused vodka. I've got an idea of
> how many peaches I need for a 750 ml pet of vodka, but my question is: do I
> leave the skins ON the peaches going into the vodka or off? Do the skins
> tend to leave more of a peach flavor, a bitter flavor or doesn't it matter?
>
> I was hoping someone in the group could help. I've googled and all I come
> up with are recipes for martinis or drinks using peach infused vodka, not
> the particulars on how to make it.
>
> The vodka isn't for me, by the way, but for the hubby. He's trying to
> reproduce a flavor similar to McCormick's Peach Vodka (which he loved) that
> he only found in Tennessee and can't get anymore.
>
> Any ideas or suggestions would be welcomed.
>
> kili
I'd use dried peaches personally for flavor concentration...
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Peace, Om
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