Pumpkin Vodka: Difference between revisions
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(New page: Source: Jon Dubovsky Yield: ~ 650 mL Rating: 2 of 5 - novel == Ingredients == 750 mL high-quality vodka 4-6 c. baking pumpkin meat, peeled and cubed (approx ½ ...) |
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== Ingredients == | == Ingredients == | ||
750 mL high-quality vodka | * 750 mL high-quality vodka | ||
4-6 c. baking pumpkin meat, peeled and cubed (approx ½ a baking pumpkin) | * 4-6 c. baking pumpkin meat, peeled and cubed (approx ½ a baking pumpkin) | ||
1 vanilla bean | * 1 vanilla bean | ||
8 whole cloves | * 8 whole cloves | ||
2 3-4 inch cinnamon sticks | * 2 3-4 inch cinnamon sticks | ||
1 tsp. nutmeg, ground | * 1 tsp. nutmeg, ground | ||
== Directions == | == Directions == | ||
| Line 18: | Line 18: | ||
* Seal tightly and shake well. | * Seal tightly and shake well. | ||
* Refrigerate for two to four weeks, gently shaking every few days. | * Refrigerate for two to four weeks, gently shaking every few days. | ||
* Decant vodka through a filter into another container. | * Decant vodka through a filter into another container. You may have to repeat this step, progressing to finer filters. | ||
* Serve ice cold with equal parts amaretto (or 1 part amaretto to 2 parts pumpkin vodka). | * Serve ice cold with equal parts amaretto (or 1 part amaretto to 2 parts pumpkin vodka). | ||
Latest revision as of 14:59, 25 November 2007
Source: Jon Dubovsky
Yield: ~ 650 mL
Rating: 2 of 5 - novel
Ingredients
- 750 mL high-quality vodka
- 4-6 c. baking pumpkin meat, peeled and cubed (approx ½ a baking pumpkin)
- 1 vanilla bean
- 8 whole cloves
- 2 3-4 inch cinnamon sticks
- 1 tsp. nutmeg, ground
Directions
- Add everything but the vodka to a 1 liter sealable container.
- Add the vodka.
- Seal tightly and shake well.
- Refrigerate for two to four weeks, gently shaking every few days.
- Decant vodka through a filter into another container. You may have to repeat this step, progressing to finer filters.
- Serve ice cold with equal parts amaretto (or 1 part amaretto to 2 parts pumpkin vodka).
Notes
- There is some debate whether cooked or uncooked pumpkin meat is best for this. Uncooked meat has a stronger taste, but can also taste quite vegetal (green) and sharp.