Did you notice it was Thursday? More importantly, did you notice that we’re finally back up & running?
This is a very big moment. You see, being as it’s Thursday & we’re back, that also means that Champagne Thursdays are officially reinstated.
I did it again though, I’ve made a combination that needs time for the flavors to meld. It’s not that I want to torture you, it’s just I prefer infusing my vodkas (or any other booze) with the flavor rather than making a sugary syrup like most cocktails use. Personally it’s because you end up using half the sugar & get double the flavor. But that’s just my two cents worth.
You see, right about the time that Whatever’s Left went offline, I started looking for things around the house that I could make to keep myself occupied. This is what happens when Lauren gets bored…. a shelf full of flavored vodkas. I’ve even got a lavender one up there.
Here’s what I suggest, seeing as it’s Thursday & we’re supposed to be having a drink together, I think it’s time you strain the zest out of your limoncello that we made a little while back because it ought to be good & ready by now. Pour it over some ice & put your feet up with me.
I know, I make things so complicated. I’m sorry. Really though, I wouldn’t do it if it wasn’t worth the wait. & if you really just don’t feel like waiting, stick a whole chili & a tablespoon of brown sugar in the blender along with your peaches & vodka & you should get the same effect. Well, not the same exactly, but it will do whilst your chili infusion is taking its time to become marvelous.
Marvelous, what a lovely word.
Ingredients, chili vodka:
- 750ml (3 cups) vodka
- 1 cup chopped chilies
- 125ml (0.5 cups) water
- 100g (0.50 cups) dark brown sugar
1. wash & chop the chilies, make sure not to discard any of the seeds because that is where the real kick will come from.
2. place the chopped chillies in the vodka & put the vodka in a cool & dark place for 3 weeks. Give the mix a gentle shake once a day.
3. once the chilies are done soaking, it is time to start phase two…
4. put the brown sugar & water together in a pot & bring to a boil. Stir continuously until all the sugar has dissolved. Remove from the heat & allow the mixture to cool. Once cooled, the brown sugar syrup can be poured into the vodka & given a good shake to make sure it is thoroughly blended. At this point you can either strain out the chilies or leave them in as decoration. I usually leave mine in hoping the concoction will get spicier with time.
- chilled chili vodka (see above) 25ml per drink
- fresh peaches (one per person, per drink)
1. wash the peaches & clean the skin from them as well as remove the stone. Place the peaches in a blender along with the vodka & blend until smooth.
2. transfer the mix to a martini shaker filled with ice & give it a good shake before pouring into your prepared martini glass.
3. sit back with friends & enjoy!
If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!
Tips: If you’re gluten free, make sure to do some research about your brand of vodka before using it. Most vodkas are made with grains & will cause your symptoms to come rearing up. Look for a nice, high-end potato vodka & give the manufacturer a call just to ensure they don’t use any grains in their facility. Trust me, it’s so much better to be safe now than sorry later.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.