It's time for our second seasonal vodka infusion as our 6 year old has organized her three pounds of Halloween candy by color, and our carved pumpkins have been devoured by veracious neighborhood squirrels. We were able to save a few of our backyard sugar pie pumpkins from the furry menaces, and thought why not make a pumpkin spice vodka after a visit to our local liquor store and being overwhelmed with the number of pumpkin beers in the cases.
Pumpkins are actually winter squash and native to North America with 35 varieties grown across the country. The term pumpkin is Greek for "large melon". In reality, this melon, squash or pumpkin is fairly subtle in flavor which accounts for why the the seasonal beer, pie or latte is dominated by pumpkin "spice". Pumpkin spice shares many of the same ingredients used to spice rum; vanilla, cinnamon, clove and allspice, so I was naturally a fan. We used all of these original spices to flavor our pumpkin vodka. As we were trying to sweeten the vodka a bit, we also roasted the pumpkin with brown sugar before adding the spice and vodka. We are looking forward to bringing a little Thanksgiving cheer to our friends' kitchen who graciously invited us to New Mexico for Turkey Day.
Fixings: preheat oven 400 degrees
Please drink responsibly.
Pumpkin Infused Vodka & White Russian
It’s thanksgiving time. A time to spend with friends and family. Eat and drink and be merry. Depending on your family, maybe drink more and merry less, especially in the current political climate. Here comes cousin Shelby from Boulder and up from Mobile, good ol’ Uncle Rhett. Each stands next to the kitchen table, and someone mentions politics and boom! A Hannity vs. Maddow brawl has erupted next to the cranberry sauce and green bean stuffing!
In order to quell tensions, out of nowhere, a creamy drink on ice slides across the table and the odor of nutmeg punches through their war of words. It’s the Colluding Comrade to the rescue! A roasted spiced pumpkin infused vodka married with a White Russian. Tensions and insults are drowned by the sweet and smooth cool concoction that surprisingly warms the throat, and is reminiscent of a pumpkin pie milkshake. Make the holidays great again! Please drink and politic responsibly.
If you like your drinks less sweet substitute the Starbucks VIA pack with 2 Tbsp instant coffee. We used what we had on hand. Feel free to replace condensed milk with evaporated milk to reduce sugar, or switch up heavy cream for half n half if you please. We went for absolute gluttony!
2 cups Pumpkin Infused Vodka (see pumpkin spiced vodka infusion blog)
1 can sweetened condensed milk
2 Tbsp Instant coffee (we used what we had on hand Starbuck’s VIA instant white mocha)
11/2 cup Heavy Cream
Add pumpkin vodka infusion, condensed milk, and instant coffee to blender. Blend until fully mixed, then pour into clean mixing bowl. Whisk in heavy cream. Funnel your delicious Colluding Comrade into an airtight bottle. Keep refrigerated until ready to serve. Good for up to one month.
Serve over ice with a fresh dusting of nutmeg, or cinnamon stick.
Please drink responsibly.
Persimmon infused vodka
Welcome to Black Cherry Distillery's first ever blog! We are in the infancy of starting a distillery business, one we hope will feature Whiskey, Rum and Vodka. Starting up a distillery is expensive so we plan to introduce two vodka brands into Colorado to help us generate an income revenue to buy our stills and open our tasting room. Because we will feature vodka infusions and liqueurs, we invite you to join us as we experiment and choose winning infusions to star in our future distillery.
Today, we are infusing vodka with persimmon fruit. The word persimmon comes from the Algonquin language meaning "dry fruit." The fruit becomes ripe in the fall and beginning of winter and has a sweetness reminiscent of a cross between a pear and an apple. When in season the persimmon is a prized fruit in many parts of the world. In Japan, persimmons are considered to be the country’s national fruit and is known as Fuyu or Fuyugaki. In the United States persimmons of the Diospyros virginiana variety were introduced to the colonists by Native Americans who taught the colonists how to use the fruit to make puddings and bread.
3 oz Persimmon Vodka
2 oz Persimmon simple syrup
1 oz Lemon juice
Apple seltzer topper
Star anise garnish
Enjoy this infusion as you would other spirits — on the rocks, straight up, or mixed in a cocktail.