Cocktails & Spirits

Infusion

Infusion question: pluots with skin, or without?

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Infusion question: pluots with skin, or without?

AnneInMpls | Jul 22, 2008 01:43 PM

I just bought a lovely batch of pluots, and I'm going to try making some pluot-infused vodka. But I can't decide if I should include (a) all the pluot skin, (b) just some of the skin, or (c) no pluot skin.

The pluot interiors are pinky-yellow and very sweet, but with some tartness to the flesh. The skin is reddish-purple and plum-like in taste (not quite as tart as most plums, though).

What would you do?

Thanks,
Anne

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