Comments on: Three Infused Vodkas: Persimmon, Lemon, and Pear/Ginger

By: The Blind Bride

The Blind Bride — Fri, 14 Oct 2011 16:05:47 +0000

Can I hot water bath this? Will that harm the ingredients at all?

By: Cygnetgirl

Cygnetgirl — Sat, 10 Sep 2011 14:22:17 +0000

To Kimberley,
I have talked to a few bar owners about the same thing. The specific one I spoke to was in Hawaii. He used pineapple, and I think the acid seemed to keep it ok. He stored it for a week or so before using. Another bar owner in Colorado used raspberries, and the red juice was a beautiful color even after th fruit had emulsified. For me, I think the best is going to be to simply strain it really well and then put int a more elegant bottle. Save the jars for my next batch!

By: Jen

Jen — Mon, 05 Jan 2009 05:31:55 +0000

Kimberly — Thanks for leaving a comment on Modern Beet. To answer your question, I think it’s inevitable that the pears turns to brown mush… if you want something nice for display you might consider a citrus infusion using only the zest of the fruit; these don’t break down and generally are bright and attractive. Also, though I’ve never done it, you might try using some fresh mint leaves or other herb — I doubt they would break down in the alcohol.

By: Kimberly

Kimberly — Sat, 03 Jan 2009 07:33:00 +0000

Did you find a way to keep the pears from almost immediately turning into brown mush? Or am I supposed to keep replacing the fruit in order to keep it looking pretty. (I was going for the beautiful infusions seen displayed on bars at clubs—their fruit never looks brown! How do they do that?) Thanks

By: emma

emma — Fri, 09 May 2008 13:20:39 +0000

What a lovely Christmas idea. I’ve done ginger-infused bourbon, with just a touch of ginger, which was delicious. But I love your idea of using these infused-vodkas as a basis for cheery holiday-ish cocktails for the whole family!

By: Moroccan Salt Preserved Citrus: Blood Oranges and Meyer Lemons | Modern Beet

Fri, 07 Mar 2008 07:26:00 +0000

[...] like the fruit infused vodkas I featured back in december, making preserved lemons and oranges requires some patience (a month or [...]