Oat and Honey Vodka

This is the last liquor post for a while, promise!

To complete the wedding trifecta of liqueurs and liquors, is an Oat and Honey Vodka, I found at The Chow, which I’m really hoping tastes like breakfast.  not quite, but it does have a really smooth oat flavour to it.

Oat and Honey Vodka

330mL vodka (use some reasonable stuff, not Smirnoff!)

75g local Bulkley-Valley honey

3/4 cup organic rolled oats

Infuse in a glass jar for between 5-10 days, stirring daily. Strain through a cheesecloth, and then again through a coffee filter (if it’s still cloudy, you can strain it again after this)

I found the vodka a little overpowering still, so I added 1TBSP honey to the finished product to help sweeten it up a bit.  Delicious otherwise!

Serve chilled on the rocks, or make a Quaker Shaker

• Ice
• 2 ounces Oat and Honey Vodka
• 1 ounce half-and-half

INSTRUCTIONS

1. In a cocktail shaker filled with ice, combine vodka and half-and-half. Shake until well chilled, then strain over ice into an Old Fashioned glass.

(Or if you’re lactose intolerant like me, don’t do it! It’s a trap!)

a note: sorry about the weird volume of liquid – I was using up the last of a bottle of vodka, and that just happened to be how much I had. I adjusted the recipe accordingly, but for something that makes a little more sense, click the link I provided!

Enjoy 🙂

Candy Apple Vodka

I have had a small addiction lately.

I’m addicted to (making) alcohol.

Seriously. My closet looks like this:

And my cupboard? Let’s not talk about my cupboard.

But I just finished one of my liqueurs today. And I thought I’d share.

Candy Apple Vodka, adapted from Here

1 Granny Smith Apple, cored and sliced

1 cup Finlandia Vodka (or other semi-decent vodka)

1/4 cup Caramel Simple Syrup

Core and slice the apples, and place in a glass jar. Pour vodka over the apples, making sure you have enough to cover. If needed you can add more vodka. Close the jar and place in a dark, cool location. Allow to infuse for 3-4 weeks.

At the end of your 3-4 weeks, put vodka and apples in a blender (be careful not to spill! I made this mistake, sadly), and then strain and filter through a cheesecloth, and then a coffee filter (or muslin bag).

Set aside.

Prepare your Caramel Syrup. I made 1/6th of the recipe, and I still have plenty left. If you double the vodka recipe, you’ll still probably be fine.

Once the caramel syrup is cooled, add to your apple vodka. I used a shot glass and simple ratios to determine how much I needed to add (plus, I got a healthy taste this way!). I found it tasted best with a 1: 1/4 ratio.

So go on and add 1/4 cup of syrup to your vodka. Shake well.

Best served chilled.

*NOTE: Can be stored either in the refrigerator or in a dark, cool cupboard. I’m not sure how long it will last, but I suspect at least a few months. Let’s be serious, though. It’s not gonna last that long!