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Default Peach Infused Vodka

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


Leave the skins on, but break them or cut up the fruit: I think the
skins will give the infusion a blush wine-like tinge. At least that's
what happened when I poached some peaches in a rose flavored syrup a
few weeks ago. It was very pretty.

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