This treat is from my sister, Noel. She made it for an Iron Chef type gathering; the secret ingredient was honey. I have to be honest: I didn't try it, but Noel said it was so delicious that it was my blogging duty to run to the top of the self publishing mountain and tell everyone about it. Okay, maybe she didn't say that. I made that part up. My point is: I'm thinking of you. You need more tasty vodka based drinks in your life. I know I do. At some point, when every woman I know isn't pregnant, I'll make it to share with some friends. Meanwhile, you should make it and let me know how it goes.
The recipe is from Chowhound who got it from Blue Hill at Stone Barns. If you ever have the luxury of eating at Blue Hill do it. It's probably a good idea, though, to wait until the recession is over, or you could go a few times and count it as stimulating the economy.
Total: 10 mins, plus infusing time
Active: 10 mins
Makes: 1 liter
Adapted from Blue Hill Stone Barns
IINGREDIENTS
1 liter top-shelf vodka
- 3/4 cup raw honey
- 2 cups rolled oats, preferably organic (not instant)
INSTRUCTIONS
Combine all ingredients in a large glass jug with a screw-on cap or a nonreactive plastic container with a tight fitting lid. Seal the jug or container and shake well. Leave vodka in a cool place overnight.
- Refrigerate for 5 days, shaking the mixture vigorously about once a day.
- Strain mixture through a cheesecloth-lined fine-mesh strainer into a clean container. Keep refrigerated.
- Serve infused vodka on the rocks or blended with a little half-and-half to make a Quaker Shaker. Shake well before using.
