Extract alcohol experiment.
Photo: Tamami/Coco&Me.
Tamami at Coco&Me posted the results of her vanilla extract experiments using vodka, rum, and brandy:
I made 3 samples - with vodka, rum & brandy - & I can say that the best one was… drum-roll please… with Vodka!! Ta-da!
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The clear vodka now coloured rich auburn brown, has the most heady scent of vanilla. Bliss. It’s a “happy-moment”. You know that the vanilla has been fully extracted. It has a slightly syrupy density, & when you shake the bottle then pour, you’d get loads of specks of vanilla beans. Gorgeous.
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The other two, the rum & the brandy versions, well, forget ‘em really… The distinct flavour of the alcohol drowned the delicate vanilla scent. Quite disappointing & pointless.
You can read more about Tamami’s experiment with vanilla extract and various alcohols.
Tags: alcohol, brandy, experiments, extract alcohol, rum, vodka
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August 4, 2008 at 1:16 am
Anonymous
Thank you for this information. I’ve been making all of my extracts with vodka because I thought the other liquors had too strong a taste to them. This confirms what I had thought.
Please give us feedback on the vanilla rum soaked raisin truffles. They sound yummy.
August 4, 2008 at 1:17 am
springinhetveld
Vanilla Extract with Gin. Very interesting. I just wanted to comment that I once experimented with making it with (Brittish) Gin. Although Gin is rather strongly flavoured just like Rum I did found the outcome rather nice. However, many people do not really like the perfume like small of Gin. For those mixing it with vanilla will NOT be a good idea. If you like the small (and taste) of Gin and vanilla a Gin based vanilla extract will give a nice twist to your dishes!