5 Ingredients or Fewer

Chanterelle Mushroom Infused Vodka

Name: Chanterelle Mushroom Infused Vodka
Yield: Makes 1 bottle
Cuisine: American
Ingredients: 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

by: hardlikearmour

April 14, 2011

0 0 Ratings

Makes 1 bottle

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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

What You'll Need

Ingredients

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

Directions

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.

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Midge
gingerroot
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hardlikearmour

I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

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10 Reviews

scurl October 26, 2013

try using half chanterelle infused vodka, half regular vodka in a bloody bull. that's good stuff right there.

wohughes January 29, 2013

the liquor has a full bodied chanterelle flavor ... add heat (like making a sauce) the the chanterelle flavor vanishes.

checker April 19, 2011

What a neat idea! I have never tried infusing, but I am interested in it. Have you tried it with Sweet Vermouth?

hardlikearmour April 20, 2011

I'll have to try a chanterelle martini w/ sweet vermouth, and let you know how it tastes!

Midge April 18, 2011

What a great idea and I love the star anise and vanilla additions. I'm infusing some vodka right now with rhubarb, but chanterelles, wow.

hardlikearmour April 19, 2011

Thanks, Midge. I think it turned out really well, and when I get a bit of time I'm going to try making a vodka cream sauce with it.

gingerroot April 14, 2011

I really love the flavors you have here. So creative, and I bet it tastes amazing.

hardlikearmour April 14, 2011

Thanks, gingerroot! I'm pleased with the flavor.

mrslarkin April 14, 2011

Very cool idea, hla. Well done! How about a Chanterelle Vodka Sauce over pasta or gnocchi?

hardlikearmour April 14, 2011

Thanks, mrslarkin! Good idea! I think a cream-based sauce would work. Maybe I could figure out a way to incorporate the vodka soaked mushrooms as well.

5 Ingredients or Fewer