Booze with Things

So I decided along the lines of things that are easy to do with little brain power and little standing up I would infuse some booze. I bought gin and vodka cause those seem like good easy starters for mass infusion. Now simply put, infusing is just putting things in things. But, just cause two things seem like they would combine well, or even just adequetely, does not mean that they will taste remotely paletable. Here is what I made.

The most obvious one, the cucumber gin, was delightful. I left them in for about two days and then strained them out. You can kinda taste test as you go.

My favorite was actually the cucumber cilantro gin. This with some seltzer and lime.. BAM.

But then there were the others... Lemongrass and rosemary together in vodka taste like cleaning product. I don't mean tasted like a cleaning product smells, but tastes like they taste - my parents did not have child proof cleaning cabinets.

When I made the horseradish vodkas I tried them after five minutes and thought they tasted horseradhishy enough. But I decided to let them stay over night. My nose hair, which I never had because I'm a lady, all caught on fire. But here I was with two huge containers of horseracid vodka. I tried diluting with a 1 to 20 ratio but nothing worked. So if I were to redo it I would just dip it in.*

So not a total success. Which is ok. Because eventually it will lead to total success.

Roommate: "Remember when these were all full? I miss that day."

* I was going to insert a video of greens being blanched to illustrate dipping something into something, but then ended up watching Blanche Devereux mash ups. Good day at the office.

Ol' Bay Chocolates

So I forgot to update on the whole old bay chocolate thing. I remembered today while eating what turned out not to be oyster shooters but oyster sliders at Penrose. They were delicious. Even more delicious than if they were placed in beer with cocktail sauce, which is saying a lot because I love things in beer.**** Not that that has anything to do with the chocolates, just a side note. Another side note is that my sister-in-law beat Muhammad Ali's daughter's time in the triathlon today.

**** when googling food dipped in beer I came across this. Maybe later she can become a spokes person for beer ruptured colons.

Anyways here are some pictures of the old bay chocolates. They turned out pretty delicious and way better than the original batch. Trick is not just dumping things in things and calling it a day. Letting the old bay cook in the chocolate made the flavors combine and be present all the way through - you know, instead of chocolate, chocolate, OLD BAY.

Another trick... Don't place the chocolates in the freezer to harden because you are impatient and pretending you are busy (for me this means Sons of Anarchy to watch). They are impossible to take out this way. Putting them in the fridge makes them pop out quite easily. Bet there's some cooking chemistry in there.

This is me being very serious about my chocolate placing and clearly not wanting help.

This is the finished product - what you can't see is the mound of left over chocolates. I made five time the required amount to compensate for the 100% break rate I was facing before I realized you should cool chocolates in the fridgerator.

Btwz - if you go to Penrose I suggest the pickle martini because it is delicious. My only mistake was not ordering it by the pint.