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http://www.lifestylefood.com.au/recipes/322/barracuda

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Barracuda

Infused vodka seems to be at the forefront of the bar scene at the moment, as trendy bars craft their own vodka infusions with some delicious and intriguing flavours.

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Ingredients

  • Barracuda

Method

  • 1.

    Cut up the ginger and put it in good quality vodka, BD use Polish vodka.

  • 2.

    Seal it in the bottle (BD add their secret ingredient- it is not a preservative! Some people use preservatives or additives to ensure the fruit lasts longer, Charlz insists BD doesn’t do this!)

  • 3.

    Leave the bottle for 2 months at room temperature.

  • 4.

    After 2 months, the vodka is filtered twice, (as lot of sediment gathers during the fermentation process). The liquid should now be clear after the filtering process- so it can be poured into the big vodka balls. (When the vodka is dispensed from the glass balls, it run down a spiral through a coolant which chills the vodka to perfection).

  • Barracuda:

  • 1.

    Add fresh mulled limes to the Lychee vodka.

  • 2.

    Add ice and shake in a cocktail shaker.

  • 3.

    Top with dry ginger.

Notes

They have tried onion and garlic infusions, but they didn’t work due to the strong taste, especially since that is a main ingredient on most pizza’s Bimbo Ice Tea is also popular- made with all the flavoured vodkas.
A variety of Champagne cocktails are made- using flavoured vodka instead of brandy.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Barracuda.

 
 

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