In article >,
"Bob Terwilliger" > wrote:

> Silvar wrote:
>
> > Not intentionally. I wanted something sharp and alcoholic to go with
> > the gravlax but didn't want any flavored schnapps or straight vodka,
> > so I came up with the pepper vodka. Poking around on the 'net told me
> > that there was apparently a vodka infusion "craze" going around a long
> > time ago (2007 :-) ) so I ran with that.
> >
> >> I'm intrigued by that black pepper vodka - do you infuse it with
> >> peppercorns?
> >
> > (Answer here for Omelet and anyone else too)
> >
> > Yes. I coarsely crushed ~1 Tbsp of black peppercorns with a mortar
> > and pestle and added them to ~1 pint of average quality vodka and let
> > it infuse for ~24 hours, then strained it through a paper coffee
> > filter. It ended up looking slightly yellowish. And it was exactly
> > what I wanted. I even used it as an excuse to go out and buy some
> > nice little liqueur glasses.
>
> Heh... I learned about that combination more than thirty years ago:
> Combining black pepper with vodka takes place in one of the James Bond
> books, though I don't remember which one. In the book, the pepper isn't
> infused; it's just ground into a shot glass of ice-cold vodka (How can I
> remember that detail, but not remember which book? Memory's a funny thing
> sometimes.)
>
> Bob

Okay, I am SO going to have to try that! I have 5 color peppercorns on
hand and I like it a lot.

I'll have to get a fifth of Vodka and use that for an extract. I've
done that with vanilla beans in the past.

I wonder how vodka extraction would work with other herbs? I know it
works a treat with fruit, specifically strawberries. ;-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama