Absolut Pears Flavoured Swedish Vodka, 70 cl

Product Information

Belvedere is a Polish distiller that crafts its vodkas exclusively from Polish rye grain. Vodka Heritage 176 uses a traditional method of malting the rye grain and then subjecting it to a fire-kilned drying. The result is a rich, complex, full-bodied vodka that offers up notes of sweet honey, walnut and allspice. Sugar– go for plain caster sugar in your pear liqueur. If you use brown sugar you would get a more caramel like flavour which might overpower the pear. I first published this recipe in 2014 and have made it every year since. I always tweak my recipes over the years if I can improve them in any way and found that I could get the same result with this one by using a shorter time. If you’re on the hunt for an exciting martini to add to your repertoire, look no further than this fruity Daphne martini! Seal the container with an airtight lid and store it in a cool, dark place for 7 to 14 days. This will allow the pear flavor to infuse into the vodka.

My best friend’s getting married tomorrow!! I’m so damn excited about it and also sooo *emotional*. The jury is still out on whether I will cry during the ceremony. (For the record, Marc says yes and he is probably right). But Hannah and I have known each other for over 20 (!!) years, and if that’s not a reason to cry, idk what is.We’re going for true-to-flavor vodka, and the vanilla bean brings it to the next level. Vanilla beans have a much more intense flavor than if you use vanilla extract. It adds earthy creaminess to the vodka to give it a little extra body. If you don’t have a vanilla bean on hand, you could use vanilla extract. But we highly recommend using the real thing to round out the flavor profile. Pur is a very flavorful vodka. It’s based on a mash bill of corn, and uses glacial spring water to bring the spirit down to bottling strength. On the nose, it offers up floral aromas, along with hints of cooked cereal porridge, some wet stone minerality and a bit of earthy white pepper. On the palate, there are rich buttered croissant notes, along with a bit of a dry herbal note. This is a very smooth, creamy vodka with an exceptionally long, lingering finish.

And it’s so easy to make. Just mix white wine with pear or apple brandy and add in fresh pears, cranberries, winter citrus, and spices. This drink is a twist on the classic Tom Collins, which usually has lemon juice, gin, and sugar syrup.

The vodka is wheat based, and silky smooth on the palate. It’s clean, crisp, but with a warming spiciness and subtle hints of fruit, along with vanilla and a bit of almond. The vodka is exceptionally smooth and creamy, with hints of fruit and cooked barley, along with some pepper spice and roasted nut notes and a slight herbal note.

to make the dried orange peel simply use a potato peeler to peel strips of skin off an unwaxed (or well scrubbed and rinsed orange) making sure you just take the skin and not the bitter white pith. Leave this on a radiator or in an airing cupboard overnight, or warm in a very low oven till completely dried. This intensifies that wonderful orange flavour) You probably know that vodka is a clear alcoholic beverage that looks just like water. It’s also distilled alcohol. That means the alcohol is separated from the water through evaporation and condensation. It gets heated over and over again, so the alcohol gets stronger each time it goes through this process. It’s usually made from fermented grains but can also be made with potatoes, fruit, and sugar. Flavored Versus Infused Vodka All you need are pears, ginger, vanilla bean, and vodka, and you’re all set. Simply cut up the fruit, add it to a jar, pour in the vodka, and you’ve got something to look forward to on Friday night. An uplifting, orchard spritz of unparalleled freshness. GREY GOOSE® La Poire Flavored Vodka, ST-GERMAIN® elderflower liqueur, fresh pear, and soda water built over ice in a wine glass. See Recipe The Pear Ginger Snap. I would whip this up using the Pear Spiced Vodka and substitute some Ginger Infused Vodka (also homemade) for the ginger liqueur.

So thrilled that you like the pear liqueur so much. I love it. Anyway the straining is because although you can hardly see litte bits in it there can be tiny fibres and over time these fall to the bottom and make the liqueur cloudy. It is entirely up to you whether you strain it or not. It is hardly much effort really. LIttle sensitive to cloves, and always add less than half to recipes. Think I will try replacing cloves with i/2 a scraped vanilla bean. Let you know… Pop on the lid and set this jar on a windowsill for 1 week. It looks quite pretty really, so is no great hardship to have it around.