flavoured vodka
Discussion
Some years ago in The Whole Hog, Cheltenham, we used to sell gallons of flavoured vodka that we knocked up ourselves (until Smirnoff and Whitbread got sniffy about it).
Crunchie, Mars bar and Jelly Baby were the top flavours (no, not all together) and outsold our attempts at sophistication (Coriander and black pepper or chilli and lime) by at least 10-1.
They are extremely easy to make although they require about a week to reach full maturity (unlike those consuming them).
Before adding your chosen enhancement you should remove sufficient vodka to equate to its displacement.
To avoid hazardous spillage this should be consumed immediately.
Chop your chosen confectionery into pieces small enough to be poked into the neck of the bottle, then do exactly that (about 150g per bottle).
Put them somewhere warm and handy enough to be able to give them a bloody good shaking several times a day.
Test occasionally to see how the flavour develops.
Chocolate freaks may wish to add one or two teaspoons of Drinking chocolate.
For chilli and lime add the juice of 2 limes and several strips of peel plus 2 or 3 whole MILD chillis
(red and green look nice). This one can be made on the day because you create the "heat" by adding Tabasco.
4 or 5 sprigs of fresh coriander plus a teaspoon each of cracked coriander seeds and black peppercorns
provides another access to oblivion. Speaking of which, the active constituent of Reggae Roll-ups benefits enormously from this method of ingestion (I'm reliably informed).
As for jazz-talc....
Crunchie, Mars bar and Jelly Baby were the top flavours (no, not all together) and outsold our attempts at sophistication (Coriander and black pepper or chilli and lime) by at least 10-1.
They are extremely easy to make although they require about a week to reach full maturity (unlike those consuming them).
Before adding your chosen enhancement you should remove sufficient vodka to equate to its displacement.
To avoid hazardous spillage this should be consumed immediately.
Chop your chosen confectionery into pieces small enough to be poked into the neck of the bottle, then do exactly that (about 150g per bottle).
Put them somewhere warm and handy enough to be able to give them a bloody good shaking several times a day.
Test occasionally to see how the flavour develops.
Chocolate freaks may wish to add one or two teaspoons of Drinking chocolate.
For chilli and lime add the juice of 2 limes and several strips of peel plus 2 or 3 whole MILD chillis
(red and green look nice). This one can be made on the day because you create the "heat" by adding Tabasco.
4 or 5 sprigs of fresh coriander plus a teaspoon each of cracked coriander seeds and black peppercorns
provides another access to oblivion. Speaking of which, the active constituent of Reggae Roll-ups benefits enormously from this method of ingestion (I'm reliably informed).
As for jazz-talc....
Root 666, surely you can't put nosebag in Vodka, it would just disintegrate? Far better to ingest the two seperately. My brother spent the best part of a year adding bud stalks to a litre of smirnoff, when it had reached maturity it had a high density of stalks, a pleasant green tinge, stank like an Amsterdam coffee shop and got us totalled.
I'm talking about green in Vodka, which my brother did. You refer to 'Jazz talc', by which I'm assuming you mean columbian nosebag as I have never smoked any weed which looked like talcum powder. I can't imagine buying some coke and then pouring it itn a bottle of vodka would give any beneficial results
Blimey, you young people and your pharmacological terminology..."nosebag"...hmm.
I told you I was missing something.
Much as my current idea of wild night is to swallow a glass of Wincarnis (look it up) containing four crushed Steradent then set the Stannah (ride it up) to "I wouldn't do that if I were you dear",
thus causing a pleasant "grey-out" (and minor collateral incontinence), there was a time.....what was I talking about....oh yes...when a popular method of smuggling cocaine was to dissolve it in spirits.
I was in the police in the sixties when this was commonplace among naughty people.
Your very sage observation that it disintegrates (or perhaps more accurately, dissolves) was its best feature from a smuggler's point of view.
Significant quantities of high-purity cocaine could be dissolved in a bottle of spirit without being visually detectable.
Subsequently, the spirit would be re-distilled to leave the cocaine as residue.
Seemingly it was considered very amusing by some of the aforementioned naughty people to provide an unsuspecting victim with a glass of "Cocardi" then delight in the results (mainly an inability to speak plus light localised dribbling).
Do not try this at home.
Or Barbados
I told you I was missing something.
Much as my current idea of wild night is to swallow a glass of Wincarnis (look it up) containing four crushed Steradent then set the Stannah (ride it up) to "I wouldn't do that if I were you dear",
thus causing a pleasant "grey-out" (and minor collateral incontinence), there was a time.....what was I talking about....oh yes...when a popular method of smuggling cocaine was to dissolve it in spirits.
I was in the police in the sixties when this was commonplace among naughty people.
Your very sage observation that it disintegrates (or perhaps more accurately, dissolves) was its best feature from a smuggler's point of view.
Significant quantities of high-purity cocaine could be dissolved in a bottle of spirit without being visually detectable.
Subsequently, the spirit would be re-distilled to leave the cocaine as residue.
Seemingly it was considered very amusing by some of the aforementioned naughty people to provide an unsuspecting victim with a glass of "Cocardi" then delight in the results (mainly an inability to speak plus light localised dribbling).
Do not try this at home.
Or Barbados
got given some aniseed flavoured vodka, from denmark, with the name in big letters
called Spunk for some reason, got very wasted on it as not many people in the camp fire circle liked aniseed and seems they were "swigging" with their mouths closed
ended up sleep walking that night, not fun
called Spunk for some reason, got very wasted on it as not many people in the camp fire circle liked aniseed and seems they were "swigging" with their mouths closed
ended up sleep walking that night, not fun
Urban_Ninja said:
green turns it brown??
what about if you put all green ones in? or all yellow and orange?
If you just put the whole packet of skittles in it goes a nasty brown colour so if you take the green skittles out(does not affect the flavor really) it goes a red/orange colour much more appealing. I know this from selling it in a bar that I work in.what about if you put all green ones in? or all yellow and orange?
If you have enough skittles of one colour (dont know how many there is to a packet)then you will get voka that is that colours flavour i.e. yellow = lemon, purple = blackcurant etc
Also it needs about 4 days at room temperature for the skittles to melt and need to be shaken up once a day so it does not melt into one big lump. On the day of serving you can strain it if you want but we got it to pass through a pub optic fine without straining it.
Edited by sherman on Monday 2nd February 00:01
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