Peach Infused Vodka
 

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

Peach Infused Vodka
 

On Sat, 23 Jun 2007 14:08:54 -0400, "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.
>
I'd do it with the peel off. Heck, slice them too.

http://www.recipelink.com/msgbrd/boa.../MAY/1657.html
http://www.infused-vodka.com/index.a...TS&Category=17

Good Luck!


--
See return address to reply by email

Peach Infused Vodka
 

sf wrote:
> On Sat, 23 Jun 2007 14:08:54 -0400, "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.
>>
> I'd do it with the peel off. Heck, slice them too.
>
> http://www.recipelink.com/msgbrd/boa.../MAY/1657.html
> http://www.infused-vodka.com/index.a...TS&Category=17
>
> Good Luck!

I was kind of thinking peel off, too. Thanks!

kili

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?

Skins off. You'll get better contact between the peaches and the vodka that
way. Oh, and slice the peaches in half or quarters.
>
> 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.

It'll need to steep for several months. The longer, the better.
>
> 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'm betting that using "Tennessee Spring Water" would be better than Vodka,
but it's harder to find down here, and with shipping, handling and carrying
charges, much more expensive.
;-)

BOB

Peach Infused Vodka
 

BOB wrote:
> "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?
>
> Skins off. You'll get better contact between the peaches and the
> vodka that way. Oh, and slice the peaches in half or quarters.
>>
>> 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.
>
> It'll need to steep for several months. The longer, the better.
>>
>> 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'm betting that using "Tennessee Spring Water" would be better than
> Vodka, but it's harder to find down here, and with shipping, handling
> and carrying charges, much more expensive.
> ;-)
>
> BOB

I was thinking skins off, too, but the hubby went ahead and made it, skins
on. He couldn't wait an hour or so to get a response from people who are
more in the know than we are. Well, it's his beverage. I'm not going to
drink it.

kili

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?

In Russia, peach-infused vodka was and still is traditionally made with
peach stones. Stones were pounded, put in vodka and left for one or two
weeks. Then the vodka was distilled (distilling things is second nature
to a lot of Russians). I suspect that is how commercial peach infusions
of this kind are made to this day.

However, you can just put a cut-up skinned peach in vodka for a couple
weeks and then carefully strain through several layers of cheesecloth.
It won't resemble any commercial product, though.

Victor

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...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Peach Infused Vodka
 

Victor Sack wrote:
> kilikini > wrote:
>

> However, you can just put a cut-up skinned peach in vodka for a couple
> weeks and then carefully strain through several layers of cheesecloth.
> It won't resemble any commercial product, though.
>
> Victor

Isn't that probably better? :~)

kili

Peach Infused Vodka
 

On Jun 23, 2:08?pm, "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.
>
> Any ideas or suggestions would be welcomed.

Why would anyone need peach vodka when they have vodka and you...
maybe licking lessons are in order! hehe

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.

-bwg

-bwg

Peach Infused Vodka
 

-bwg wrote:
> 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.
>
> -bwg
>
> -bwg

Thanks.

kili

Peach Infused Vodka
 

kilikini > wrote:

> Victor Sack wrote:
> > kilikini > wrote:
>
> > However, you can just put a cut-up skinned peach in vodka for a couple
> > weeks and then carefully strain through several layers of cheesecloth.
> > It won't resemble any commercial product, though.
>
> Isn't that probably better? :~)

Very probably! Not anything like McCormick's Peach Vodka, though.

Victor

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?

> Any ideas or suggestions would be welcomed.
> kili


Peel the peaches and take out the pit.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Peach Infused Vodka
 

"kilikini" wrote
> BOB wrote:
> > "kilikini" wrote
> > > Got a question for you folks. It's peach season here in the South

> > Skins off. You'll get better contact between the peaches and the
> > vodka that way. Oh, and slice the peaches in half or quarters.
> > >
> > > 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.
> >
> > It'll need to steep for several months. The longer, the better.
> > >
> > > 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
> >
> > BOB
>
> I was thinking skins off, too, but the hubby went ahead and made it,
> skins on. He couldn't wait an hour or so to get a response from
> people who are more in the know than we are. Well, it's his
> beverage. I'm not going to drink it.
>
> kili

My bet says he can't let it steep for much more than a week. If that long.

BOB
is it done yet?