Homemade cherry vodka

[sadistick]

I was also thinking about making a sorbet as a palate cleanser for a special dinner im cooking up for the GF with Lemon juice and cherry vodka...I think I am on to something!

[slkinsey]

Um. . . the sorbet won't freeze if you use more than a token amount of the vodka.

[johnnyd]

How about a lemon or lime sorbet with a "cherry bomb" or two on top/the side?

[sadistick]

Um. . . the sorbet won't freeze if you use more than a token amount of the vodka.

←

I do not plan on using that much vodka, just for a hint of cherry flavour and some nice colour.

[KatieLoeb]

Katie - How do you think the cherry vodka would go with rum?

It would probably be tasty, but I'd just as soon make some cherry rum!

Actually, I bet a really dark rum like Gosling's Black Seal with an added splash of some overproof rum to better draw out the cherry flavors would be delish after a couple of weeks with some cherries soaking in it.

Then I'd make a Cherry Dark and Stormy!

[sadistick]

Made some Cherry vodka sours, as I have dubbed them last night.

Cherry Vodka - Ice - Good shot of lemon juice...mmm good, I could drink a lot of these!

[BeauNoze]

One of my favorite drinks is Cherry Vodka ( Three Olives, since I haven't made my own-yet ) and Cran-Cherry juice. You can throw a splash of lime in there, giving it that Cosmo feel.

These go down way too easy.

[dockhl]

Tonight we had the cherry vodka I just made on cracked ice with lime and mint..............oh yum !

Talk about going down too easy.................

[sadistick]

Beau, dock...both those drinks sound really good, I'll have you try them out one of these weekends. I agree, this stuff goes down reeeeeaaally easy, it could do some serious damage I bet.

[eje]

I recently had a very nice variation on a Sidecar which the restaurant called a "Cherry Blossom".

Made with sour cherry infused brandy (Cherry Bounce!), cointreau, and lemon juice.

Very tasty.

Edited July 31, 2006 by eje (log)

[Beancooker]

Sorry to bump an old thread, but I tried Guignolet for the first time this last Saturday. My friend who owns a restaurant made some. Now I'm not a big fan of most wines. He pulled out a wine bottle, and I was already thinking I'd rather drink something else.

What he poured into my glass was the nectar of the Gods.

I had to make some. I got the recipe that he used, which happens to be Georgianne Brennan's recipe from her book Aperitif. Since cherry leaves won't be green but for a couple of weeks, I make a ten fold batch. So in about 15 days I will have to update you all on how it came out.