Vanilla-Caramel Vodka, Stage Two

Last week, we began our first dual-stage vodka infusion, vanilla-caramel. We started with a standard vanilla infusion, with the intention of adding caramel after the vanilla bean was removed. It probably would have worked just as well if we added both ingredients at once, but the caramel-clouded vodka would make it more difficult to extract the vanilla bean. The vanilla infused for five days.

Once the bean was removed and discarded, Wayland began adding caramel cubes. Lately, we've been using 12 cubes for caramel vodka, but we decided to go back to our original 8 cubes for this experiment, to prevent the vanilla from being overpowered (as it was in our strawberry-vanilla combination). If we want, we can always add more caramel later.



Wayland, who studies under the Robert D. Raiford school of cooking, samples the caramel to ensure it is of the highest quality.



Last night, when we conducted this stage of the experiment, the vodka had a yellow hue from the vanilla. (Since then, it has become tan and opaque, appearing more like our standard caramel vodka.)



It doesn't take long for the caramel to dissolve, as long as we shake it frequently. This experiment will be ready for sampling this week, along with secondary tests of all the other experiments we have ongoing. (Holy crap, we have a lot ongoing.)

Additionally, today marks the six month anniversary of Infusions of Grandeur. In celebration of this auspicious occasion, our experiment for this week will be our most ambitious to date, and will bring the entire project full circle. Stay tuned!

Combined infusion #2: Vanilla-Caramel

This week, we decided to create a dual-flavor vodka infusion, using two of our most popular flavors: vanilla and caramel. This will be our second combined infusion, the first being last month's strawberry-vanilla vodka. (It didn't occur to us until afterwards that both involved vanilla; we will try to be more creative in future endeavors.)

The previous combination had the advantage that both ingredients took a similar amount of time to infuse, simplifying the process in regards to timing. This one is different: while we generally infuse vanilla for four or five days, caramel can dissolve within a day if shaken often. Therefore, we had to make a decision. Should we add both ingredients at once, shake it consistently and remove the vanilla bean at the end? Or, alternatively, should we infuse the vanilla first, and then add the caramel after the bean is removed?

We opted to use the second method; therefore, this is a two-stage experiment. This post will cover the beginning of the vanilla infusion; in a few days, we will remove the bean and add the caramel.

As a result, there's not much new to report today in regards to methodology. We are starting this experiment exactly the same way as a regular vanilla vodka infusion, by cutting the bean in half lengthwise and allowing it to infuse for 4-5 days.



Old news, perhaps, but at least you get to see one of our brand-new cutting boards! How very exciting!!

Phase II will be posted in a few days.

Two for one combo deal!

We've been talking about doing a dual-flavor vodka infusion for a while, but we've wanting to stick with flavors that we already know are successful solo. At this point, we feel that we have a pretty broad base of infusions to experiment with, and are ready to start mixing it up. This doesn't mean we're going to stop creating new flavors; on the contrary, we've got several planned for the next few weeks. But we'll probably try a new combo every three or four experiments or so.

This week, we're attempting to create vanilla strawberry vodka. By pure chance, the original strawberry and vanilla vodka experiments each ran for exactly four days, so the timing of this experiment is easy. Some future dual-infusion experiments will have to be offset, with one ingredient added several days or longer after the first.

We began this experiment by slicing one vanilla bean in half lengthwise.



Next, we thinly sliced ten fresh, rinsed strawberries, discarding the leafy tops.



The strawberry slices tend to float, so we put the vanilla bean halves in first, to ensure the berries don't push them up over the surface of the vodka. Then, we added the filtered vodka.



The strawberries did not float at first. By the morning, however, they had risen to the top, and the vodka was already bright red. We're looking forward to this one's results.