Homemade infused liquors

[CNS]

If it doesn't work well, next time try taking off the zest of both the limes and lemons(the skin, but no white, just the yellow and green.  The white will add bitter), I use a veggie peeler, but a knife would work just fine too and give you a little more control over depth.  Then put them in with the Tito's and shake it every day.  Store in a cabniet/cupboard for 3-4 weeks.  Then strain out the zest when done. 

This is basically exactly how I make Limoncello only with vodka and I also make a simple syrup and add it to the mix after the straining. 

Should work fine with out the syrup though, unless you want to add some sweetness to the tito's. 

Zest is where it's at.

[8manpick]

Do you mean only putting the yellow and green in, or only the rest?

[XocolateThundarr]

If it doesn't work well, next time try taking off the zest of both the limes and lemons(the skin, but no white, just the yellow and green.  The white will add bitter), I use a veggie peeler, but a knife would work just fine too and give you a little more control over depth.  Then put them in with the Tito's and shake it every day.  Store in a cabniet/cupboard for 3-4 weeks.  Then strain out the zest when done. 

This is basically exactly how I make Limoncello only with vodka and I also make a simple syrup and add it to the mix after the straining. 

Should work fine with out the syrup though, unless you want to add some sweetness to the tito's. 

Zest is where it's at.

I was wondering about that.  Some of the stuff I read said to use the whole fruit and some said to get rid of the rind.  Trial and error I suppose.  Do you think the 3 to 4 week time frame is what I should shoot for with this project?  Some of the recipes I read only talked about letting it sit for a few days. 

[waks]

If it doesn't work well, next time try taking off the zest of both the limes and lemons(the skin, but no white, just the yellow and green.  The white will add bitter), I use a veggie peeler, but a knife would work just fine too and give you a little more control over depth.  Then put them in with the Tito's and shake it every day.  Store in a cabniet/cupboard for 3-4 weeks.  Then strain out the zest when done. 

This is basically exactly how I make Limoncello only with vodka and I also make a simple syrup and add it to the mix after the straining. 

Should work fine with out the syrup though, unless you want to add some sweetness to the tito's. 

Zest is where it's at.

I was wondering about that.  Some of the stuff I read said to use the whole fruit and some said to get rid of the rind.  Trial and error I suppose.  Do you think the 3 to 4 week time frame is what I should shoot for with this project?  Some of the recipes I read only talked about letting it sit for a few days. 

3 to 4 weeks isn't necessary. A few days is all it should take (especially with clear liquors).

[XocolateThundarr]

  

[pissclams]

If it doesn't work well, next time try taking off the zest of both the limes and lemons(the skin, but no white, just the yellow and green.  The white will add bitter), I use a veggie peeler, but a knife would work just fine too and give you a little more control over depth.  Then put them in with the Tito's and shake it every day.  Store in a cabniet/cupboard for 3-4 weeks.  Then strain out the zest when done. 

This is basically exactly how I make Limoncello only with vodka and I also make a simple syrup and add it to the mix after the straining. 

Should work fine with out the syrup though, unless you want to add some sweetness to the tito's. 

Zest is where it's at.

I was wondering about that.  Some of the stuff I read said to use the whole fruit and some said to get rid of the rind.  Trial and error I suppose.  Do you think the 3 to 4 week time frame is what I should shoot for with this project?  Some of the recipes I read only talked about letting it sit for a few days. 

3 to 4 weeks isn't necessary. A few days is all it should take (especially with clear liquors).

this is not right

[The1BigWillie]

semen

God dammit... I just swallowed a bunch of chew because of you.

[XocolateThundarr]

semen

God dammit... I just swallowed a bunch of chew because of you.

Gross...you should quit.

[waks]

If it doesn't work well, next time try taking off the zest of both the limes and lemons(the skin, but no white, just the yellow and green.  The white will add bitter), I use a veggie peeler, but a knife would work just fine too and give you a little more control over depth.  Then put them in with the Tito's and shake it every day.  Store in a cabniet/cupboard for 3-4 weeks.  Then strain out the zest when done. 

This is basically exactly how I make Limoncello only with vodka and I also make a simple syrup and add it to the mix after the straining. 

Should work fine with out the syrup though, unless you want to add some sweetness to the tito's. 

Zest is where it's at.

I was wondering about that.  Some of the stuff I read said to use the whole fruit and some said to get rid of the rind.  Trial and error I suppose.  Do you think the 3 to 4 week time frame is what I should shoot for with this project?  Some of the recipes I read only talked about letting it sit for a few days. 

3 to 4 weeks isn't necessary. A few days is all it should take (especially with clear liquors).

this is not right

In my experience that's all it takes. Dunno what you've been working with though. 

[pissclams]

fresh pineapple, 14 days to infuse

[CNS]

Do you mean only putting the yellow and green in, or only the rest?

Only the green and yellow.  It wastes the entire rest of the fruit.  I always make homemade lemon/lime aide when I do this so that I actually use the rest of the fruit and don't just toss it.

If it doesn't work well, next time try taking off the zest of both the limes and lemons(the skin, but no white, just the yellow and green.  The white will add bitter), I use a veggie peeler, but a knife would work just fine too and give you a little more control over depth.  Then put them in with the Tito's and shake it every day.  Store in a cabniet/cupboard for 3-4 weeks.  Then strain out the zest when done. 

This is basically exactly how I make Limoncello only with vodka and I also make a simple syrup and add it to the mix after the straining. 

Should work fine with out the syrup though, unless you want to add some sweetness to the tito's. 

Zest is where it's at.

I was wondering about that.  Some of the stuff I read said to use the whole fruit and some said to get rid of the rind.  Trial and error I suppose.  Do you think the 3 to 4 week time frame is what I should shoot for with this project?  Some of the recipes I read only talked about letting it sit for a few days. 

Not sure as far as time due to the fruit being in there with it.  Part of me thinks that you need to refridge it when you are done, though, because you are going to have juice in there with it.

[pissclams]

ya that fruit will go bad after you infuse it so refrigeration is a good idea

[slucat]

I think when my mom makes infused liquors she does the kahlua for a month and the vodka stuff for 3 weeks or so.
the kahlua is pretty stellar, but takes some work; shaking daily, straining and all that.  I think its cheap vodka, coffee grounds, sugar and whole vanilla beans.  She gives it as xmas gifts.

[pissclams]

I think when my mom makes infused liquors she does the kahlua for a month and the vodka stuff for 3 weeks or so.
the kahlua is pretty stellar, but takes some work; shaking daily, straining and all that.  I think its cheap vodka, coffee grounds, sugar and whole vanilla beans.  She gives it as xmas gifts.

i want some next year

[CNS]

ya that fruit will go bad after you infuse it so refrigeration is a good idea

FYI on this, as mentioned above, I use the large resealable Grolsch bottles for this.  Reason being, they can go in the freezer without a problem.  The liquor will loosen up almost immediately with shaking a little after pulling it from the freezer.  I have limoncello from last summer in the freezer and it is still very good(just had some Sat).

[CNS]

I think when my mom makes infused liquors she does the kahlua for a month and the vodka stuff for 3 weeks or so.
the kahlua is pretty stellar, but takes some work; shaking daily, straining and all that.  I think its cheap vodka, coffee grounds, sugar and whole vanilla beans.  She gives it as xmas gifts.

Post the recipe(quantities and stuff), pls.

[XocolateThundarr]

Figured I would keep the finish product in the freezer because of the fruit juice part.

@pissclams the pineapple deal sounds awesome.

[Gooch]

Figured I would keep the finish product in the freezer because of the fruit juice part.

@pissclams the pineapple deal sounds awesome.

Pro tip: Eat the pineapple when done soaking.

[XocolateThundarr]

Figured I would keep the finish product in the freezer because of the fruit juice part.

@pissclams the pineapple deal sounds awesome.

Pro tip: Eat the pineapple when done soaking.

Oh man!

[XocolateThundarr]

Finished product looks like pickle juice. Taste testing in a few days.