Showing posts with label vodka infusion. Show all posts
Showing posts with label vodka infusion. Show all posts

Tuesday, May 6, 2014

A taste test of some vodkas . . .

Smirnoff No. 21 Triple Distilled – My first objection to this vodka is it comes in a plastic bottle.  Vodka is a solvent, so putting it in plastic means some of the plastic is dissolving into the vodka.  Granted, it probably isn't a large amount, but it is still happening.  Unlike the other 3 vodkas on this page, this bottle has been open and used for several weeks now.  This is the bottom of the handle (a handle is a 1.75 liter bottle with a handle built in for easy pouring).  The smell is like a bottle of rubbing alcohol.  There is a bit of sour taste on my tongue as the alcohol burns its way down my throat.  This is not a smooth drink at all, making me shudder.  The aftertaste resembles grains and dirt.

Seagram's Extra Smooth Vodka – This comes in a glass handle and is about 80% the price of the Smirnoff.  Had I seen this in the store the first trip, I would have bought it instead of the Smirnoff.  The top actually hissed when I opened it, either meaning there was an excellent seal or the stuff was partially cooked.  It doesn't smell like rubbing alcohol; the bouquet is more fruity, reminding me of old peaches.  A fruity taste could interfere somewhat with infusions and extracts.  It is definitely a smoother drink than Smirnoff with little, if any, discernable taste.  The burn is much less than the Smirnoff, and the alcohol shows up prominently in the aftertaste.

Woody Creek 100% Potato Vodka – Colorado is pretty high on the list of locovore-conscious states, and this product demonstrates that.  It is made in Colorado from Colorado potatoes.  The smell is about half way between the other two vodkas, reminding me of mentholated rubbing alcohol.  This scent, however, disappears quickly, giving way to a fresh raspberry note.  Taste-wise, it is almost like drinking water filtered through earth.  The alcohol presents slowly as an increasing warmth in the throat with no aftertaste.

Svedka Imported Swedish Vodka – Another grain alcohol, and the only import of the lot, this is a sweet-smelling vodka.  If "bright" and "clean" were actually smells, this vodka would smell bright and clean.  The taste, however, is anything but.  Though probably the smoothest of these four products, drinking it makes me wince in disgust.  It has an unpleasant, long-lasting flavor I am finding hard to describe.  After taking a few more sips, it reminds me of mothballs.  Definitely not the profile I want in my extracts.

Until more vodkas present themselves, then, I am going to go with the Seagram's.  It is the least expensive of the lot, and with no taste of its own, it is the blankest canvas upon which to infuse my art.  For sipping, however, I might just pick up some Woody Creek and keep it chilled.

PS:  A special thanks to the folks at Andy's Liquor Mart.  Not the least expensive place in town, but their fantastic customer service and knowledge is worth the extra 2¢.

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Thursday, May 1, 2014

Homemade extracts

While looking around for instructions on making vodka infusions, I came across a website that talked about homemade extracts.  You know, like vanilla extract and lemon extract you buy at the grocery store.  The major differences seem to be how much flavoring ingredient is used (higher ratio of flavoring to vodka) and the amount of time the infusion rests (weeks instead of days).

This site talked about how buying vodka and vanilla beans would be less expensive than buying bottles of extract.  It also mentioned how much cleaner (less chemicals and processing) the end result is.  I have to agree on that point.  I bought some butter extract only to discover it is made with propylene glycol, a solvent also used in anti-freeze.  Why would I want an anti-freeze ingredient in my candies?  Therefore, I have extended my vodka infusion making into homemade extract making, and flavors I do specifically for extracts will come under that label instead.

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Gin infusions

All of my vodka infusion experiments were actually just part of the learning curve to get to these few tests.  First, it must be pointed out that one spirit may not taste exactly the same as another spirit.  Just because something is called whiskey doesn't mean it will taste the same as another bottle of so-called whiskey.  There are differences in brands of alcohol as much as there are differences in brands of kleenex.  Therefore, I needed to decide what gin to use in my ultimate recipe (coming later).  The least expensive brand of gin in my liquor store of choice is Skol; the name of choice (because James Bond mentions it in Casino Royale) is Gordon's.  I purchased both for comparison.

The Gordon's has a quite pronounced juniper taste.  It is unmistakable and very present.  As I have said before, it is like drinking a Christmas tree.  The Gordon's is also a smoother drink.  The Skol, on the other hand, has a much subtler juniper note; and the alcohol flavoring is so heavy that it actually makes me shudder.  Just like combining chocolates with wines, I have to figure out which one will best suit my secret ingredient.

Here are the Skol pictures (infused and strained, respectively).  The first thing I was happy to see is how clear the Skol is after the straining.  My ultimate recipe requires color play, so having a clear gin is a welcome result.  As for the taste, I have to say that the secret ingredient almost completely eliminated the taste of the Skol. There was very little juniper, if any at all, and the alcohol was much smoother and did not cause shuddering.  The flavoring itself is light but noticeable, more so than the juniper.  All in all, this is an acceptable and usable result.
I forgot to take a picture of the Gordon's infusion, but here is a picture of it strained.  Looking at the two gins side-by-side, the Gordon's looks a little clearer.  Maybe that is just me.  Either way, the Gordon's definitely presented a more complex taste profile.  One can definitely taste both the flavor ingredient and the juniper, although it, too, was made much more subtle.  In fact, there is a definite juniper aftertaste lingering.  It would be interesting to see if that stays when I assemble the ultimate recipe, which it appears I am now able to attempt.  Well, not NOW now, but now as in no longer impeded from continuing, most likely this weekend.  I already have one hell of a case of heartburn from all those drinks.

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Scotch infusion

If I can make a vodka infusion, can I make a scotch infusion?  Certainly!
Here is the scotch infused with a secret ingredient.  It is this secret ingredient, in fact, that started me on my quest to learn vodka infusion.  This is a fatty substance, so I put the jar in the freezer for a few minutes before straining.  Sure enough, the fat solidified and strained quite easily out of the finished infusion, pictured below.
Now, the flavoring conflicted somewhat with the taste of the scotch.  It seems I may have to go on a scotch tasting binge if I am to find the correct scotch to match the flavoring.  That made me wonder about other booze flavorings, so I did a couple of gin infusions to see how taste profiles change.

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Banana vodka infusion

Sorry, folks.  I forgot to take a picture of the banana vodka infusion before straining it.
The strained solution looked a lot like syrup.  There was definitely a light taste of banana, more so than the original test, but I desired more.  I wanted to add some new banana to infuse the infusion.  Unfortunately, the bananas I had on hand were, shall we say, not the correct scent anymore.  Banana vodka infusion will definitely appear again after a trip to the grocery store.

The pictures on the page appear smaller than they are.  To see them larger, simply double click on the picture. Also, I always welcome your constructive criticism.  Click on the Comment link below next to the icon of a pencil; it may say "No" or have a number in front of it.

Cracker Jack infusion

On my original tests, I tried to make a Cracker Jack vodka infusion.  However, the taste of the Cracker Jack conflicted with the taste of the vodka.  So I thought, "Why not try a different alcohol?"  Thus, the idea of a Cracker Jack bourbon was born.  Here is a picture of the infusion.
What you are looking at is 3/4 ounce of Cracker Jack in 4 fluid ounces of bourbon whiskey that has been vacuum sealed in a wide-mouth half-pint mason jar, and what you get from that is . . .
. . . a dark brown liquid that tastes like caramel syrup with a hint of corn and goes down smooth.  I am going to have to make a larger batch and add some of the peanuts next time.  Just for reference, here is the color of the original bourbon so you can see the color change.
The pictures on the page appear smaller than they are.  To see them larger, simply double click on the picture. Also, I always welcome your constructive criticism.  Click on the Comment link below next to the icon of a pencil; it may say "No" or have a number in front of it.

Kit-Kat vodka infusion

One of my favorite candy bars is the Kit-Kat.  (I really wish I could get the Japanese version flavored with cherry blossom!)  That's correct; I took some of these . . .
. . . and added vodka.  The result after sitting 48 hours was not pretty.
Still, my original test tasted wonderful, so I made this larger batch to confirm.  Here is how I made it:
  • Take 2 standard-size Kit-Kat bars.
  • Break them apart into a wide-mouth mason jar.
  • Pour over them 16 fluid ounces (2 cups) of vodka.
  • Vacuum seal the jar.
  • Place in a cool, dark place, like a kitchen cabinet.
  • After 24 hours, shake jar.
  • After another 24 hours, strain through a gold mesh coffee filter.
It is my belief that the vacuum sealer promotes a faster infusion.  If you do not own a wide-mouth jar vacuum sealer, you can probably achieve the same results by allowing the jar to sit for a longer period of time.  The amount of time is totally based on your taste preferences.  I have actually found that a 48-hour infusion imparts a bitter aftertaste.  Next time, I will reduce the amount of time.&nbps; This time, however, this is what the infusion looks like after straining.
There are still sediments floating around in the vodka infusion, but next time I will use the freezing technique to see if that makes a clearer end product.  For now, I am looking forward to sipping this over the weekend.

The pictures on the page appear smaller than they are.  To see them larger, simply double click on the picture. Also, I always welcome your constructive criticism.  Click on the Comment link below next to the icon of a pencil; it may say "No" or have a number in front of it.

The strain of straining . . .

The first vodka infusion I decided to strain was the Kit-Kat candy bar.
Looks kind of crappy, doesn't it?  Well, it tastes out of this world!  So, I poured it into the strainer and discovered this . . .
. . . the filter was so dense that the vodka just dripped through.  Of course, it would.  It is a drip coffee filter, so I should have expected this.  I couldn't stand there holding the filter while it drained, so I hooked the filter to the kneading attachment of my stand mixer, like so.
Hey, there's that mixing bowl I was looking for.  Anywho, all of this has lead me to formulate a new straining strategy:
  1. Line a regular mesh strainer with cheesecloth.
  2. Strain the vodka infusion through the cheesecloth.
  3. Wring out the cheesecloth.
  4. Use the coffee filter IF there are still small bits left in the infused vodka.
One website recommended freezing the vodka infusion first, so I think I will add that to the Kit-Kat procedure.

All pictures can be clicked on for a larger view.  Also, I welcome your constructive criticism.

Suggested equipment item

I was just about to strain my infusions, but another equipment question came to mind.  I now have the strainer, but what do I strain the infusion into.  I at one time owned a half-gallon glass measuring cup, so I searched for it.  Unfortunately, I could not find it, even in my tiny 2-room apartment.  I hope I didn't give it away during my year of homelessness.  I needed something with a pour spout, and I finally came across one of my old glass kettles (pictured below).
As you can see, the gold metal mesh coffee filter fits nicely into the glass kettle, and the kettle has a pour spout so I can pour the liquid into another jar.  Now, it is on to strain my infusions.

PS:  If you happen to come across any of these Pyrex glass kettles, let me know.&nbps; I might be interested in completing the set.

As always, I welcome your comments.  Click on the Comment link below; it may say "No" or have a number in front of it.