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Pumpkin Martini/Infused Vodka

post #1 of 4
10/19/09 at 9:48pm
Thread Starter 
Hey guys, hope everyones weekends were good. Ive been thinking about running a pumpkin martini in The Cove, but am having a few issues with how to do it. The GM used to use the puree straight into the drink, but it was thick, like a dessert martini. I want to lighten it up. Im going to try to infuse the vodka with the pureed pumpkin and related flavorings in hopes that it seasons it. Someone suggested heating the vodka first, but I dont think that would be good for the vodka itself. Any thoughts on this? I want to move it quick, and I know that it will take a week at least to infuse, so any thoughts are welcome. Thanks!
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post #2 of 4
10/19/09 at 10:04pm
maybe try vacuum packing the pumpkin with the vodka for a quick infusion, you wouldn't need much vodka and could also infuse other flavours. You could try dicing the pumpkin, vacuum pack with vodka etc and then cook sous vide at 85C for 90 minutes and then vita-prep and chill..depends on your kitchen equipment...
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post #3 of 4
10/20/09 at 4:27am
Try freezing a few pieces of pumpkin , thawing it then squeezing out the juice . The freezing will break down the cell walls of pumpkin and make juice come out.
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post #4 of 4
10/20/09 at 5:31am
As an individual that recently discovered the possibilities of juicing...maybe light roast some of the pumpkin pieces and then juice to extract, squeeze remaining pulp into the juice, strain and infuse into the Vodka?
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