u/Puzzleheaded-Sun-390

… and we’re still messing with it. My MIL put these in the pantry and keeps opening the lids. “Oh, they smell vanillaly!” Well, I would sure hope so. If they smell of moose legs, we have issues. But she’s so dang excited about this project she can’t contain herself.

Speaking of messing with things, I removed the beans from each bottle to cut the beans into thirds. The presentation definitely suffers, but this way the beans will stay submerged as the extract is used.

Now, if I can keep MIL’s nose out of the vanilla bean business.

Original link: https://www.reddit.com/r/extractmaking/s/9IIfZKUHZK

Started extract for Christmas gifts. Basic vodka/Madagascar vanilla beans.

The small bottles are 375 ml (12.7 ounces). Used 1.6 oz of beans, so works out to 1 oz beans for 8 oz vodka.

The larger bottle is for family use. Vodka, 750 ml (25.4 oz). We used 4.2 oz beans, works out to 1.3 oz beans per 8 oz vodka.

My MIL chose rotgut vodka for the gifts, so we hope the vanilla covers a multitude of sins.

With the wife visiting the MIL this afternoon, I decided to make a slush to cool off after yard work. I present, the Cider Slush.

Recipe is dead simple, Angry Orchard ciders (4) on the Spiked Slushi setting. Let freeze, dispense, and enjoy.

Results were good, but mildly disappointing. Texture was very thick, needed a spoon to consume. Next time, I’ll knock it down a light or 2. Level 7 or 8 next time, rather than 9.
(Edit: backed off to 7, had a very pourable mix. Level 8 may be the sweet spot.)

Also, the flavor lacks … something. The taste is muted, so we may try 3-1 Angry Orchard to apple cider, give it more apple flavor. My son and I thought of adding a cinnamon note, but straight powdered cinnamon did nothing. Maybe a cinnamon schnapps or Fireball during the mix? Dunno, that’s for another day. But a dusting of cinnamon/nutmeg would make a pretty garnish for a fall slush.

Title pretty much says it all. MIL came up with an idea to do homemade vanilla for Christmas presents this year. This is the first one.

Whiskey - 650 ml, 22 floz
Vanilla beans, Madagascar, grade A - 4.8 oz
Ratio - 1.75 oz beans per 8 floz alcohol

Whiskey was in house and not being used, so that’s what I’m using. Planning on vodka and rum also, for variety and giggles. (And, I admit, to low key troll my wife, who thinks vanilla should only use neutral spirits.)

I’d love to have a picture of the final product for everyone, but just didn’t think of it until the Slushi tank was nearly empty and looking quite sad. You’ll just have to use your imagination. The attached pic is of the mix pre-slush.

We used an original Slushi, and this mix was the absolute edge of freezing.

16oz rum (we used Bacardi Gold)
16oz pineapple juice
8oz orange juice
8oz cream of coconut
16oz water

Mix in a pitcher and pour into your Slushi. This is 64oz, so it hit max fill. Set to Spiked Slushi and hope for the best. This started freezing and then liquified again, so we bumped to max chill and started beating our tankards on the table, chanting “Rum! Rum! Rum!” Something worked, because we soon had an adult beverage worthy of Talk Like a Pirate Day!

Is it a true Painkiller? Well, after a pint, we were feeling no pain.

Next time definitely requires a float of maraschino cherry juice (or more rum) and a garnish of pineapple and cherry on a cutlass.

This recipe is a modification of one from sushiguide.com.

Original recipe: https://slushiguide.com/recipes/frozen-painkiller