Happy Hour Food – Peach Infused Vodka

Happy Hour Food – Peach Infused Vodka

Refreshing on a warm summer day

If you’re looking for the Caramelized Onion Dip recipe, I’ve moved it over here. Sorry for the inconvenience.

We often have an easy and low-key get together with friends on Friday evenings. These Happy Hours are a great way to wind down at the end of the week, and they’re a great way to spend time with friends and family. And, rarely do they last for just an hour!

This last Happy Hour, I served homemade salsa, chips, raspberry jam, crackers, hummus and pita, along with the peach vodka, and Caramelized Onion Dip. A very tasty evening indeed. And, what better way than to spend an evening with good food, good beverages, and great people. I love having Happy Hour at my house.

Some of the peachy color comes from the peach skins that were infused in the vodka

Peach Infused Vodka Recipe

A friend of mine posted this link on Facebook, and it inspired me to try fruit infused vodka. Also, this is a great way to use up some of those over-ripe fruits or veggies that you may have.

Vodka and fruit – that’s it! Any fruit (or herbs or veggies) or combination will work. As for the vodka, I recommend going with a good quality vodka – – don’t skimp here!

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Peach Infused Vodka

Course Drinks

Cuisine American

Author Debi

Ingredients

• Vodka I used Grey Goose
• 2 yellow peaches skins and pits removed, and chopped
• 2 white peaches I left the skins of for the pretty pink color they would impart, pits removed, chopped

Instructions

1. Expose the flesh (where the flavor is) of whatever fruit you are using. Slice the fruit into medium-sized chunks. Get rid of any pits. And, if you’re using citrus fruit, the white part (the pith) is bitter, so you don’t want that in your infusion, but the rind has lots of citrus oils, so keep as much of the colored part as possible.
   

   
   

2. Place the chopped fruit in the glass or plastic jar and cover with vodka. The amount of vodka you’ll use is directly proportional to the amount of fruit you have. Place the jar in the refrigerator, or in a cool, dark place.
   

   
   

3. Allow the flavors to combine. Stronger flavors like citrus can be infused as quickly as couple days, while mellow flavors like watermelon and apple can take a week. Really light flavors like cucumber and lavender can take as long as two weeks. Periodically taste the mixture to see how it’s coming along.
   

   
   

4. Strain the vodka and fruit through a fine mesh strainer. Push on the pulp as necessary, just be cautious, the fruit will start to puree and make its way into the liquor- though this will make for more flavor and color, and some may be desirable.
   

   
   

5. You can discard the pulp or, eat the vodka-flavored fruit instead of throwing it away.