Richard Periut > wrote in
:

> Wayne Boatwright wrote:
>
>> blake murphy > wrote in
>> :
>>
>>
>>>On Mon, 09 Feb 2004 06:11:58 GMT, Wayne Boatwright
> wrote:
>>>
>>>>About the only way I can enjoy vodka is in a spicy bloody
>>
>> mary
>>
>>>>or in
>>>>orange or grapefruit juice.
>>>
>>>>Wayne
>>>
>>>give it a whack with pineapple juice sometime.
>>>
>>>your pal,
>>>blake
>>>
>>
>>
>> Actually, I have, and it's good. Thanks, Blake. I just need
>> something to mix it with that overpowers the "rubbing
>> alcohol" flavor. <G>
>>
>> Wayne
>
> Actually,if you ever tasted Gray Goose or Ketel One, or any of the
> premium vodkas, take it straight and very chilled, you'll pick up
> certain nuances and it shouldn't taste like rubbing ETOH. I've had
> Stoli, and IMO, doesn't come close to the aforementioned ones. Absolut
> is not bad, Chopin and Belvedere are also excellent.
>
> 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.

Thanks,
Wayne

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

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.