Wayne Boatwright wrote:

> Richard Periut > wrote in
> :

>>Want to make it interesting, add some allspice and cloves to it; you
>>can experiment with other spices. It's like plain rice, by itself it
>>really tastes bland. But combine it with sacues, cheese, et cetera,
>>and you have a base on which to build a mountain of recipes.
>>
>>Rich
>>
> Admittedly, I have never tried anything but Stoli and some lesser
> brands, so will certainly take your comments and suggestions under
> advisement. None I've tried were flavored, and the Stoli was taken
> directly from the freezer, plain.
>
> The spice additions do sound interesting.

For this past X_mas, I made 5 different infused vodkas. I used bottom
of the line stuff because it's all either grain neutral spirits
filtered through a mile of charcoal to get *everything* out of it or
potato or other alcohol filtered through a mile of charcoal to get
*everything* out of it - and then diluted with water to standard proof
ratings. I kept a wide range of vodkas in my bars and restaurants and
through a long string of blind taste tests, nobody ever identified
their favorites compared to others more and less expensive.

Anyway, I infused vodka separately with lemon, orange and lime peels.
Also hot peppers (habs and others) and pomegranate seeds.

They're all wonderful. Much more strongly flavored than the commercial
stuff. The hot pepper vodka is a killer. Add to bloody mary with a
dash of lemon vodka. WOW> The orange with a dash of Grand Marnier is
stunning. The lime added to a margarita made with dark tequila is
amazing. Pomegranate and cassis in champagne is sparkling (sorry).

Pastorio