Bob wrote:
> 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.

You chill Gray Goose and Ketel One, along with others, and I and other
people that I know will distinguish them apart.
>
> 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.

All that is great, when you are using cheap vodka and tequila. I myself
enjoy Sotol Reposado from Chihuahua, Mexico--it's similar to a tequila
but not quite, because it's not made from the blue agave as tequila is,
but rather, from a similar species which is native only to
Chihuahua--See: http://www.nightclub.com/magazine/June01/spirits.html

.. These are to be consumed neat; for mixing them is to destroy the
subtle nuances which they exhibit.

Rich



Pomegranate and cassis in champagne is sparkling (sorry).
>
> Pastorio
>


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Dum spiro, spero. (Cicero) As long as I breathe, I hope.