I am looking for the complete recipe for a vodka drink that takes 2 + weeks to make.?

Question

I know the recipe has the following items but am sure I am missing some. currents, dried apricots, cinnamon sticks
You are supposed to put all the fruit in a caraf - pour vodka to cover and let it sit - you shake it up every day and then at the end of the waiting period - you pour off the vodka to drink and just refill with more vodka. Any one know what I am looking for?

Answer 1

If you are trying to make a liqueur, here's an excellent recipe.

From Homemade Liqueurs by Dona and Mel Meilach:
1/2 lb. dried, pitted apricots
boiling water
5 whole almonds, or 1 teaspoon almond extract
2-3 cups vodka or brandy
1 cup sugar syrup
Plump apricots by placing them in just enough boiling water to cover the apricots, and allowing them to sit with the heat off for about ten minutes. They should absorb the majority of the water. Remove them from the water and let them cool. Measure the left-over water than the apricots didn't absorb. Add enough vodka to that water to make a total volume of 3 cups. Add the apricots and the almonds (or almond extract). Steep for 2 weeks, shaking occasionally. Strain and filter. Add sugar syrup. Mature 1 to 2 weeks.

Optional flavorings: 1 pinch cinnamon or cinnmon stick; 1 pinch ground cloves or 2 whole cloves; 2- to 3-inch square fresh coconut; 1/4 cup flaked coconut or 1 drop coconut extract; 1 small piece sliced and scraped lemon peel.

If what you want is a Vodka infusion, here are the instructions on how to make that. I bet an old "Sun Tea" jar with a spigot at the bottom would work great. Also, add some marbles to the bottom of the jar to avoid clogging the spigot. Here's the website with the recipe:

http://www.infused-vodka.com/index.asp?PageAction=VIEWCATS&Category=17

Answer 2

CHERRY-CINNAMON CRÈME ANGLAISE
Yield: 6 cups or 24 (1/4-cup) servings


Heavy cream -- 1 1/2 quarts
Dried tart cherries, chopped fine -- 1 1/2 cups (8 ounces)
Cinnamon sticks -- 3
Grandulated sugar -- 3/4 cup (5 ounces)
Egg yolks -- 12 (8 ounces)
Salt -- Pinch
Ground cinnamon -- Dash


1. Warm heavy cream, cherries and cinnamon sticks in medium saucepan about 15 minutes, using enough heat to let small bubbles form at the edges of the cream without bringing to a boil. Stir occasionally.

2. Meanwhile, gently whisk together sugar and egg yolks. Temper egg mixture with a little hot cream to avoid curdling, then gently mix egg mixture into cream mixture.

3. Continue to heat without boiling 2 to 5 minutes, or until the mixture is thick enough to coat the back of a spoon; stir occasionally.

4. Strain the sauce into a bowl, using a food mill or chinoise. Press the cherry pieces to release their juice. Let cool.

5. Refrigerate 6 to 8 hours, or overnight to intensify the flavors. Add salt and ground cinnamon to taste.


Serving suggestions:
Drizzle sauce over fruit pastries, such as cherry, apple or pear pie, tart or turnover. Use Drunken Cherries (see recipe below) as a garnish.

Drizzle sauce over chocolate desserts, such as ice cream, torte, flourless cake or tiramisu.

Serve as a dipping sauce for fresh fruit.

Drunken Cherries: Combine 2 pounds (about 6 cups) dried tart cherries in 1-1/2 quarts of port, cognac or vodka in an airtight container. Set aside 1 to 3 days, or until cherries are plump. Refrigeration is not necessary, but if refrigerated, allow longer for cherries to plump.

Answer 3

It's called a vodka infusion.