I can't remember where exactly but sometime recently on the Idiot
Box(tm) I heard about horseradish infused vodka. I'd never really
thought about infusing my own vodka but horseradish just sounds too
good to pass up (I love horseradish). Can anyone give me any pointers
on how best to do it, how much horseradish to use, etc.?

Another option would be to use fresh wasabi. I happen to live near one
of the few (as far as I know) places in the States that grows real
wasabi, Pacific Farms in Eugene Oregon (http://www.freshwasabi.com/).
I was wondering if anyone had tried infusing vodka with wasabi and if
there was an appreciable difference when compared to horseradish.

Any pointers would be greatly appreciated.

--adam

Hey worth a try maybe ask around at good resturants around town I think
I heard of some one who tried cayenne infusing

Adam Hunt wrote:
> I can't remember where exactly but sometime recently on the Idiot
> Box(tm) I heard about horseradish infused vodka. I'd never really
> thought about infusing my own vodka but horseradish just sounds too
> good to pass up (I love horseradish). Can anyone give me any pointers
> on how best to do it, how much horseradish to use, etc.?
>
> Another option would be to use fresh wasabi. I happen to live near one
> of the few (as far as I know) places in the States that grows real
> wasabi, Pacific Farms in Eugene Oregon (http://www.freshwasabi.com/).
> I was wondering if anyone had tried infusing vodka with wasabi and if
> there was an appreciable difference when compared to horseradish.
>
> Any pointers would be greatly appreciated.
>
> --adam

x-no-archive: yes
Adam Hunt wrote:
> I can't remember where exactly but sometime recently on the Idiot
> Box(tm) I heard about horseradish infused vodka. I'd never really
> thought about infusing my own vodka but horseradish just sounds too
> good to pass up (I love horseradish). Can anyone give me any pointers
> on how best to do it, how much horseradish to use, etc.?
>
> Another option would be to use fresh wasabi. I happen to live near one
> of the few (as far as I know) places in the States that grows real
> wasabi, Pacific Farms in Eugene Oregon (http://www.freshwasabi.com/).
> I was wondering if anyone had tried infusing vodka with wasabi and if
> there was an appreciable difference when compared to horseradish.
>
> Any pointers would be greatly appreciated.

I love spicy food, both of the horseradish/wasabi variety as well as
that of the peppery variety. But for some reason I do not find that
spicy tastes work well in beverage form.

There was a microbrew that put out a beer a while back with a hot chile
pepper. For some reason, the spicy hot liquid, pouring down throat
seemed much like bile coming up throat. Not spicy liquid definitely
creates a bile like sensation in the throat. Yuck.

> wrote in message
ups.com...
> x-no-archive: yes
> Adam Hunt wrote:
>> I can't remember where exactly but sometime recently on the Idiot
>> Box(tm) I heard about horseradish infused vodka. I'd never really
>> thought about infusing my own vodka but horseradish just sounds too
>> good to pass up (I love horseradish). Can anyone give me any pointers
>> on how best to do it, how much horseradish to use, etc.?

I had an excellent home-made horseradish vodka about two years ago, but the
maker swore me to secrecy. You need sliced fresh root, decent vodka, and a
certain amount of a common secret ingredient that is legal to add to
commercial flavored vodkas. A little research in the federal (U.S.) regs
should give you a start. Sorry to be a tease, but I did promise the guy not
to divulge the recipe. I'd consider it, but he's widely rumored to be a
retired CIA operative, so I'm playing it safe.

--
Lew Bryson

"As for talking shit in this NG, Lew, you're the undisputed king, and
that's no SHITE." -- Bob Skilnik, 1/31/02

www.lewbryson.com

> wrote:
>There was a microbrew that put out a beer a while back with a hot chile
>pepper. For some reason, the spicy hot liquid, pouring down throat
>seemed much like bile coming up throat. Not spicy liquid definitely
>creates a bile like sensation in the throat. Yuck.

Well, the base beer in that one sucked, and the chile
contribution was mostly heat with little flavor. Suck
base beer and suck chile yields suck beer.
While I too don't particularly care for mixing heat
directly with beverages, I've had some chile beers that
have been tasty. Most of them have been homebrewed, but
Rogue's chile beer isn't bad.
--
Joel Plutchak "Experience is not what happens to a man.
It is what a man does with what happens
to him." - Aldous Huxley

>>There was a microbrew that put out a beer a while back with a hot chile
>>pepper.

As Joel pointed out you are probably thinking of "Crazy Ed's Cave Creek
Chili (sic) Beer" - Uuuuhhhhhhh. Nasty stuff indeed. Their first
mistake was to put a PICKLED pepper in there, a serrano if I remember
right. I didn't think it was hot, but then again I consume stuff WAY
too spicy.

There was a restaurant near me in Dallas that made their own infused
tequilas and one time they made a habanero one. On the first visit the
margaritas made with it were awesome. The next visit - you got it -
BILE. It had just gotten so hot and astringent. Had the same thing
happen when a local brewpub made a habanero beer. Apparently they left
the habaneros in the serving tanks. It started out Ok, wasn't really my
thing, but after a couple of weeks that stuff was liquid fire. They
ended up trying to give it away and a mooching friend of mine tried
valiantly to quaff the free, but alas even he couldn't take it.

A brewpub in Denver called Wynkoop usually has a chile beer on, they
make it with additions of a kind of tea made from mild New Mexico green
chile (tastes like the Big Jim variety, sometimes generically called
"Hatch") and it imparts a definite chile and vegetal taste to the beer.
It's pretty good, and the base beer is outstanding which helps. Also
look for Rogue Chipotle Ale, it's pretty good too. Chile beers are a
nice novelty, but I wouldn't want to drink more than one at a sitting.

_Randal

wrote:
> x-no-archive: yes
> Adam Hunt wrote:
> > I can't remember where exactly but sometime recently on the Idiot
> > Box(tm) I heard about horseradish infused vodka. I'd never really
> > thought about infusing my own vodka but horseradish just sounds too
> > good to pass up (I love horseradish). Can anyone give me any pointers
> > on how best to do it, how much horseradish to use, etc.?
> >
> > Another option would be to use fresh wasabi. I happen to live near one
> > of the few (as far as I know) places in the States that grows real
> > wasabi, Pacific Farms in Eugene Oregon (http://www.freshwasabi.com/).
> > I was wondering if anyone had tried infusing vodka with wasabi and if
> > there was an appreciable difference when compared to horseradish.
> >
> > Any pointers would be greatly appreciated.
>
> I love spicy food, both of the horseradish/wasabi variety as well as
> that of the peppery variety. But for some reason I do not find that
> spicy tastes work well in beverage form.

A little bit of dried chipotle in mead is awesome.

Kurt