On Apr 26, 9:36*am, gtr > wrote:
> On 2010-04-26 08:20:44 -0700, Sqwertz said:
>
> >> ...particularly when you consider that gin itself is also an infused vodka.
>
> > Gin is not an infused vodka. *The flavorings in gin are part of the
> > production process.
>
> Oh really? At what point do they engage the juniper?
>
> > Are you using seed or leaf? *I would try the former. *And don't
> > forget to toast them slightly in a dry pan first.
>
> The later, as that's what Samuelsson calls for in his book. He says
> "chopped, including stems" so I did that.
>
> In a previous attempt, last year, I did try seed. Got nothing for my
> labor. I drained and tried again, this time I sweated them in a frying
> pan. Again--bupkis. Of course the taste of dill seed and of dill leaf
> are quite different. I was hoping for the the leaf. But in either case,
> wringing a dill taste out of dill into vodka has proved evasive.
>
> While on the toic of failures, the juniper berries (about 12) that I
> added to my last effort turned the vodka creen, which was a surprise.
> I've use the dill before and it imparted no color, so I assume it was
> the juniper. *The color, and even some of the flavor, reminded me of a
> curious German liqueur I once had called Sapine made with Douglas Fir.
> It is also called "Christmas tree liqueur". I thought it was fabulous
> in a cocktail.
>
> After a number of years I found a bottle of it here in the US, and was
> surprised. It reminded me of Pine-Sol. I'm not sure whether it was me
> or the liqueur that was changed.
> --
> If you limit your actions in life to things that nobody can possibly
> find fault with, you will not do much. -- Lewis Carroll

My x husband made anise infused vodka one time- it was pretty strong
flavored. I think he let the seeds steep for about 6 weeks...