March 3rd, 2007

Allah Sulu-South Park

More Vodka Tastage

  • Last night, we finished the caramel vodka. Adam, Katy, Tim, and I drank it straight and/or in a cocktail I referred to as an "off-white Russian" (caramel vodka, Irish cream, milk). Even Q had a taste.

  • I finally filtered, chilled, and served up shots of the pineapple vodka. After all of the time it spent infusing (two weeks), it had a very strong, sweet taste (and scent) of pineapple. Adam, Katy, Tim, and I all tasted it straight; but I think when I drink/serve the rest, it will be mixed with some fruit juice and/or liqueur.

  • I think I'm going to have to throw away the banana vodka. I think the bananas went bad – the vodka reeked. I threw it into the freezer to see if it just needs to chill (sometimes they do before they – or I – can be drunk), but if it still smells anything like that when I take it out, I'm sure as hell not going to drink any. (Katy was disappointed, since banana was a flavor she wanted to try … so I went to the liquor cabinet and opened up a bottle of banana rum for her.)

  • New experiment started last night: chocolate vodka! (Details to follow.)
Hitchhiker's Guide to the Galaxy

Chocolate Vodka: Part of the Solution

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There has been some discussion between myself, the Scienticians, and others about how to make chocolate vodka. In order to make an infusion, one would have to obtain and use cocoa beans which are bitter and fatty. The "bitter" part means that other ingredients would have to be added (such as milk, sugar, and/or vanilla) to get the sort of sweet chocolate that we're used to; the flavor that we're obviously seeking in the first place. This leads to a variety of other questions, such as the proper amounts of these additional ingredients, and when (during the infusion, or afterwards while mixing drinks) to add these ingredients. The "fatty" part implies other problems (I believe it was the fat which spoiled my bacon vodka experiment). Normally, during production of chocolate, this cocoa butter is removed…

I decided to bypass all of those issues and create a solution rather than an infusion. This was, after all, the technique which the Scienticians used, and I copied, to make caramel vodka. The question was, would any type of chocolate dissolve in vodka? And if so, which type? After giving it some thought, I remembered a variety of chocolate that was around when I was much younger (and dinosaurs ruled the Earth): Ice Cubes. These things don't just melt in your mouth; they also melt in your hands, in the sun, or even if you just look at them cross-eyed. If any chocolates would dissolve into vodka, it would be these.

Last night I sealed about a dozen of them in a mason jar with an entire bottle (750 ml) of Belvedere vodka. For a while, it didn't seem as if anything was happening – but when I looked back a few hours later, it was clear that the Ice Cubes were definitely dissolving into the vodka. When I looked again this morning, the chocolates had dissolved completely. There was some settling on the bottom of the jar, but all it took to fix that was a quick shake. I shook the jar before taking the "after" picture above (under the LJ cut). After I took the picture, I moved the jar of chocolate vodka into the freezer. Either later tonight, or sometime tomorrow, I'll taste it and see how it came out – first straight, in a shotglass (yes, I have plenty of those somewhere¹), and then in some kind of mixed drink (I'm thinking … coffee!)

¹Someone asked me about shotglasses last night. I said that I had them, but that I rarely drink in such small quantities.