Champagne Thursdays: chilli, peach & brown sugar martini
Did you notice it was Thursday? More importantly, did you notice that I'm finally back up & running?
This is a very big moment. You see, being as it's Thursday & I'm back, that also means that Champagne Thursdays are officially reinstated.
I did it again though, I've made a combination that needs time for the flavors to meld. It's not that I want to torture you, it's just I prefer infusing my vodkas (or any other booze) with the flavor rather than making a sugary syrup like most cocktails use. Personally it's because you end up using half the sugar & get double the flavor. But that's just my two cents worth.
You see, right about the time that the blog went offline, I started looking for things around the house that I could make to keep myself occupied. This is what happens when Lauren gets bored.... a shelf full of flavored vodkas. I've even got a lavender one up there.
Here's what I suggest, seeing as it's Thursday & we're supposed to be having a drink together, I think it's time you strain the zest out of your limoncello that we made a little while back because it ought to be good & ready by now. Pour it over some ice & put your feet up with me.
I know, I make things so complicated. I'm sorry. Really though, I wouldn't do it if it wasn't worth the wait. & if you really just don't feel like waiting, stick a whole chili & a tablespoon of brown sugar in the blender along with your peaches & vodka & you should get the same effect. Well, not the same exactly, but it will do whilst your chili infusion is taking its time to become marvelous.
Marvelous, what a lovely word.
Ingredients, chili vodka: - 750ml (3 cups) vodka - 1 cup chopped chilies - 125ml (0.5 cups) water - 100g (0.50 cups) dark brown sugar
Directions, vodka: 1. wash & chop the chilies, make sure not to discard any of the seeds because that is where the real kick will come from. 2. place the chopped chillies in the vodka & put the vodka in a cool & dark place for 3 weeks. Give the mix a gentle shake once a day. 3. once the chilies are done soaking, it is time to start phase two... 4. put the brown sugar & water together in a pot & bring to a boil. Stir continuously until all the sugar has dissolved. Remove from the heat & allow the mixture to cool. Once cooled, the brown sugar syrup can be poured into the vodka & given a good shake to make sure it is thoroughly blended. At this point you can either strain out the chilies or leave them in as decoration. I usually leave mine in hoping the concoction will get spicier with time.
Ingredients, cocktail: - chilled chili vodka (see above) 25ml per drink - fresh peaches (one per person, per drink)
Directions, cocktail: 1. wash the peaches & clean the skin from them as well as remove the stone. Place the peaches in a blender along with the vodka & blend until smooth. 2. transfer the mix to a martini shaker filled with ice & give it a good shake before pouring into your prepared martini glass. 3. sit back with friends & enjoy!
Tips: If you're gluten free, make sure to do some research about your brand of vodka before using it. Most vodkas are made with grains & will cause your symptoms to come rearing up. Look for a nice, high-end potato vodka & give the manufacturer a call just to ensure they don't use any grains in their facility. Trust me, it's so much better to be safe now than sorry later.
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
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