$100 Giveaway and Grapefruit Tarragon Infused Vodka

Grapefruit Tarragon Infused Vodka

Today’s recipe is a real treat.  Well… a real treat for those of you who enjoy vodka.  Juicy, tart slices of ruby red grapefruit are steeped in vodka with wisps of fresh, herbal tarragon.  The finished infusion is so refreshing and wonderfully fragrant.  I will be posting an accompanying cocktail recipe soon; however, you could certainly enjoy this vodka on the rocks with a splash of soda water.  This recipe also marks the third week of my $100 Williams-Sonoma gift card giveaway.  Continue reading for the recipe and giveaway details.

I’ve received many entries already via email and Facebook.  If you want to add your name to the drawing an additional time (increasing your chances of winning obvay), all you have to do is Follow @k_konfidence on Twitter.  After you Follow, please take a moment and send out the yummy tweet below (so I can track entries).

Use this tweet button:

Or send manually:

I just entered to win a $100 Williams-Sonoma Gift Card on KitchenKonfidence.com. Get more details here http://bit.ly/fq1SEA via @k_konfidence

Each Thursday, I will announce a new way to win:

Week 1:  Sign up for the Kitchen Konfidence weekly recipe list and leave a comment.

Week 2:  Like Kitchen Konfidence on Facebook and leave a wall comment.

Week 3:  Follow @k_konfidence on Twitter and send a tweet.

Week 4:  Will be announced on February 3.

You can enter to win at any point between January 13, 2010 and February 4, 2010.  A winner will be selected at random on Saturday, February 5, 2010.  Please note that the Williams-Sonoma gift card can only be used in the United States and Puerto Rico.  Good luck to all who enter and thank you so much for participating.  And now on to the recipe…

Tarragon

Grapefruit Tarragon Infused Vodka

1 grapefruit
750 ml good quality vodka
2 sprigs fresh tarragon

Grapefruit

Cut grapefruit in half and slice halves into ½ inch thick slices.  Place slices into a large, airtight jar.  Add the vodka, seal the jar and let steep for 6 days in a cool, dark spot.  On day 4, add tarragon sprigs, reseal the jar and shake.*

Strain the vodka into a clean jar or bottle through a fine mesh basket strainer lined with a layer of cheesecloth.**  Discard solids.

Makes 750 ml.

* The tarragon sprigs should only remain in the vodka for a maximum of 2 days.  If left longer, the tarragon flavor will overpower the grapefruit flavor.  I tasted the vodka once before adding the sprigs and then each day after to make sure the flavor was good.

** You want to be certain that you strain out all of the solid materials from the vodka.  Any leftover particles will breakdown over time and have an adverse affect on the taste.  You should strain our the vodka with a fine-mesh basket strainer or a coffee filter (or both if you are worried!).  Store in the refrigerator for up to 2 to 3 months.

Comments

  1. says

    How unfortunate that I’m not on tweeter and can’t participate in the contest. I’m still trying to wrap my head around the whole facebook thing. Best of luck to all the participants and wishing you a great week-end!

  2. says

    I’m loving these “infusings”! Our Tequila is coming along nicely… Peppers and Pineapple, getting set for Super Bowl! I’m enjoying it just sipping, but I think we are going to make margaritas. Thanks for the inspiration!

    I will send a tweet!

  3. Patricia Bugg says

    Whew, I can’t wait to sample this one!! I have both grapefruit, vodka and tarragon right now. Oh, My! Sounds like a new cocktail in the making,

  4. Brandon Matzek says

    @Kim I wish I was going to your Super Bowl party – that infusion sounds soooo good!!

    @Patricia Well it sounds like you are definitely going to have to make this infusion. I will be posting the accompanying cocktail soon, so keep an eye out!

    @everyone Thanks for your entries!

Trackbacks

  1. […] to coming up with some serious cocktails.  Now as you all know, I have a strong affinity towards home infused alcohol and killer cocktails, so you can imagine the excitement I was feeling when I first discovered this […]

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