Monday, May 12, 2008

It was the Dawn of the Third Age...

Ten years after the Earth-Minba--oops, wrong intro. Welcome, readers new and old alike, to the third debut of Infusions of Grandeur. Your hosts, the Mad Scienticians Brendan (that's me) and Wayland, are returning to the laboratory to concoct new vodka infusions, experiment with new cocktails, and uncover new scientific discoveries in the field of Alconomics.

In the near future, we will be posting results to the pear and peppercorn vodka experiments, which were left open when we went on hiatus. (Despite the drop-off in posting, we did remember to finish the experiments this time.)

For today, however, we wanted to do something a little different. The last time we came back from a long break, we attempted an experiment which delved into liquors other than vodka for the first time. We have always used, as a base for our infusions, the cheapest vodka we could find, which we filter through a Brita or Pur filter five times to remove the impurities; we tested to see if other liquors could be similarly improved. (It was a horrible failure.) This time, we've decided again to experiment with something other than vodka, but we're bringing it back to our core strength: infusions. To be specific, we've decided to infuse coconut rum with pineapple.

Okay, sure, so we're flavoring an already-flavored rum. But these are two flavors that we know work well together. We could, of course, infuse plain rum with both coconut and pineapple, but we didn't want to do this without tweaking our coconut infusion methodology first. When we made coconut-infused vodka, it took forever, and though good, it didn't quite match up with our hopes for it. So, this is what we settled on.



We began with a bottle of mid-grade liquor, Bacardi Coco, and a pineapple. Wayland set the experiment in motion by brutally executing the pineapple with a quick beheading.



I cut the skin off of the pineapple, sliced it and cut the slices into chunks. We poured the rum into a science jar and dunked in as many pineapple chunks as we could squeeze in. The rest was stored in our science fridge for breakfasting purposes.



Our pineapple vodka took just over two weeks to infuse; we are assuming this will take a similar amount of time. We will update on this experiment then; in the meantime, stay tuned for long-overdue results and some other new stuff.

7 comments:

Heather said...

Coconut, pineapple... now all you need to add is green curry and you've got yourselves a tasty Thai dinner!

JFargo said...

Welcome back guys! I look forward to seeing how this turns out.

Brendan said...

Hmmm... curry vodka...

Marshall said...

I'm so glad you guys are back! Looking forward to new scienterrific discoveries!

Anonymous said...

I wasn't sure if I liked your site until the dawn of the third age. Now I am happy I clicked on project wonderful.

Also yum delicious vodka.

Heather said...

If you're going to do curry vodka, you should probably try to do wasabi vodka. I know how you guys like your spicy.

Techempage said...

We've considered wasabi vodka. However, most wasabi out there is using horseradish rather than wasabi rhizomes. And wasabi rhizomes are pretty expensive. That's not saying we might not do a horseradish vodka; however, but we won't call it wasabi vodka...