On Friday, October 16, 2015 at 10:05:17 AM UTC-7, gtr wrote:
> On 2015-10-15 21:43:06 +0000, Jeßus said:
>
> > On Thu, 15 Oct 2015 13:01:24 -0700 (PDT), ImStillMags
> > > wrote:
> >
> >>> Any brainstorming appreciated.
> >>
> >> Have you googled it.
>
> Yes, quite a bit.
>
> >> I did and found this in under a minute.
> >> http://www.thekitchn.com/cocktail-in...ow-to-in-52064
>
> I didn't see that, but I'm not surprised since there is no mention of
> onions in it, just generic information about what an infusion is. I
> already know since I've made many of them over the years. Dealing with
> berries, ginger or lemon isn't quite as easy as onions. Additionally,
> there are many kinds of onions.
>
> > You just 3.5 hours earlier:
> > "not everyone has the experience or the years of cooking that most do
> > here. cut people some slack, they are asking questions and learning"
> >
> > Sorry, but I couldn't help but notice that.
>
> I missed seeing the "helpful" google advice above, but had already
> reviewed 8 or 10 of them specifically with onion; many of them
> contradictory and some seem to have been put together without any real
> experience of actually doing it. And a number of them are all about
> prepping the vodka for a bloody mary, in which I have no interest.
>
> I picked up a bag of cippolini onions and a Peruvian sweet onion and
> will put them each in a pint of vodka later today. I'm going to peel
> and slice the cippolini's in half, maybe quarters. The sweet onion I'm
> going to just cut a few slices of. We'll see. I can't imagine it will
> taste good as is, but the idea of carmelizing them is a little
> difficult to imagine too. If these fail with no particularly
> educational take-away, it will the sauté pan for the next guess.

Well, good luck, i hope you can come up with something you find appealing. I'd like t hear about your results.