10873 Oat and Honey Vodka 10 mins, plus infusing time 10 mins 1 liter Wed Oct 10 07:30:00 -0700 2007 Tue Jan 20 15:37:56 -0800 2009 Easy CHOW http://www.chow.com/recipes/10873 Tue, 20 Jan 2009 23:37:56 GMT An amazing feat of infusion An amazing feat of infusion. When we saw oat-and-honey-infused vodka on the menu at Blue Hill at Stone Barns, we were a bit dubious. One taste, however, and we had to have the recipe. Turns out it’s simple: Just infuse plain vodka with rolled oats and raw honey. Of course, Blue Hill uses Spirit of the Hudson vodka, distilled from apples, and honey from the farm’s own bees. We improvised with good-quality items that were easier to get our hands on, and, well, the results speak for themselves.

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  • Combine all ingredients in a large glass jug with a screw-on cap or a nonreactive plastic container with a tightfitting lid. Seal the jug or container and shake well. Leave vodka in a cool place overnight.
  • Refrigerate for 5 days, shaking the mixture vigorously about once a day.
  • Strain mixture through a cheesecloth-lined fine-mesh strainer into a clean container. Keep refrigerated.
  • Serve infused vodka on the rocks or blended with a little half-and-half to make a Quaker Shaker. Shake well before using.
    • ]]>     http://www.chow.com/assets/2009/01/honey_oatmeal_vodka290.jpg Adapted from Blue Hill Stone Barns 55 Project 476 1 liter top-shelf vodka

    ]]>     3/4 cup raw honey

    ]]>     2 cups rolled oats, preferably organic (not instant)

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