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Author Notes: A while back an acquaintance of mine had a vodka infusing party. One of the vodkas he made was a chanterelle infused vodka. Chanterelles have a lovely fruity, earthy fragrance often equated with apricot or pumpkin. The have a lovely complex flavor - a little fruity, a little peppery, a little earhty. They are a great beginner mushroom for hunting in Oregon - easy enough to find, fairly easy to identify, and not prone to maggots like some mushrooms (boletes I'm talking about you!) For my version of chanterelle infused vodka I've added a few aromatics to enhance some of the chanterelles characteristics - some vanilla and star anise to accentuate the fruitiness and add a subtle sweetness, and some black peppercorns to add to the natural pepperiness. I've used dried chanterelles because fresh are out of season, and because they produce a clear vodka. (Fresh ones can be used, but the resulting vodka will be cloudy, and you will need to add about 4 oz.) I confess I've not come up with a cocktail to use this in, but I think vodka lovers will enjoy sipping it straight. It has a fruity & earthy nose. The forward taste is slightly sweet chanterelles, and it finishes with a little peppery bite. —hardlikearmour
Makes 1 bottle
- 750 milliliters bottle of 80 proof vodka (not top shelf, but something decent)
- 1 ounce dried chanterelles
- 1/2 vanilla pod
- 1/2 star anise pod
- 2 teaspoons black peppercorns, slightly crushed
- Mix all ingredients in a quart sized jar. Set in a cool, dark place. Shake mix every day or so. Taste vodka after 3 or 4 days, if the peppery bite hasn't started to come through yet continue to infuse another day or 2. Strain with a fine mesh sieve or through cheesecloth and store in the original vodka bottle, or a fancier bottle if you've got one.
- This recipe was entered in the contest for Your Best Mushrooms