#VodkaInfusion
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liqueuralchemy.bsky.social
For mangosteen liqueur, use ripe peeled segments: 500–800 g per 1 L of vodka or light rum. Infuse 2–4 weeks and strain gently. Pair with lime, vanilla, coconut, lychee, honey or ginger.
https://liqueuralchemy.com/ingredients/mangosteen/
#LiqueurMaking #VodkaInfusion
October 4, 2026 at 5:27 AM
sasseymills.bsky.social
Sunday experiments in the kitchen. #VodkaInfusion
a one litre glass kilner jar filled with sliced bartlett pears, ginger root, vanilla bean and most of a 750ml bottle of Iceberg Vodka. The jar is sitting on a black induction cook top in-front of a tiled backsplash in browns, blues, greys and off white. using a 1 litre kilner jar wash, core and thin slice 2 Bartlett pears slice 1/2 inch of ginger root into 4 slices half the vanilla bean pod 75ml Iceberg Vodka from St John’s NL Canada 1 - place slices from half of one pear in jar, lay one slice of ginger 2 - place slices from second half of pear in jar, lay one slice of ginger, then scrape paste out of first half of vanilla bean into the jar along with the pod repeat steps 1 & 2, then pour vodka into the jar until full (it might not all fit depending on the size of the 2 pears you are using) and seal. Place jar in cool dark cupboard and turn over to toss contents once a day. Taste after 5 days. You can infuse for up to 3 weeks to your taste preference. Filter back into original vodka bottle using paper coffee filter. Left over infused pears can be served with vanilla ice cream but they will be quite mushy and boozy :)
September 14, 2025 at 7:24 PM