Wednesday, July 28, 2010

Black pepper vodka (p. 58)

I'm not a huge drinker.

(Waits for the laughter to die down)

No, honestly, I certainly drank my weight in alcohol in college but nowadays tend only to drink when I get together with friends and almost never at home. The unintended consequence of this has been steady increase in types of alcohol in the house--I might need rum for a recipe, I buy it, and the rum sits around until it evaporates in about twenty years.

That being said, I do like a nice Bloody Mary. And I like peppered vodka in my Bloody Mary.

There are three infused vodka recipes in TJOC and they all look good (citrus vodka, tea vodka, and black pepper vodka). I decided to use the last quarter bottle of Absolut that was in the fridge to make Black pepper vodka (p. 58). It's an incredibly easy recipe.

I poured whole black peppercorns into the bottle:

Let it steep for a couple days and strained the peppercorns back out:

Yum! Extremely peppery and perfect for a Bloody Mary, if you like a nice kick. I'm definitely going to infuse more vodka because it's so simple. Any ideas of what else to mix with pepper vodka?

In other news, I've been reading Harold McGee's "On Food and Cooking" and I can't recommend it enough, especially if you enjoy food science and food chemistry. I've learned all sorts of interesting random information.

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1 comment:

  1. I need to try this with vanilla beans, especially as I already have some. New awesome drink I had - Bailey's, vanilla vodka and Starbucks Double Shot, it's like a Frappuccino energy drink!


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