I like vodka. Or, I like getting drunk. Maybe both. Flavouring your own vodkas is a great way to feel superior to your run-of-the-mill lush. There's even something slightly wholesome about having a cupboard dedicated to glass jars filled with fruit macerating in alcohol. Maybe not so much as jam making, say, but certainly a lot less effort.Over the past year there has been raspberry, blackberry, quince, cranberry, lychee, passionfruit, rhubarb, kiwi, gooseberry, and currently peach vodkas made and drank. And they've all been great nights.
All you need is a glass jar (Kilner or otherwise), cheap vodka, sugar, and your chosen fruit. Mash/crush/grate your fruit, depending on what sort it is, add sugar to taste, top up with vodka. Shake the jar every day for the first two weeks or so, and leave for a few weeks more. Hard fruit like quince needs a longer time then something soft like raspberries. But you can keep tasting until you are happy with the result. Strain into a clean bottle, and serve very, very cold.
The only non-fruit vodka I have made is vanilla vodka. It has the benefit of having a short flavouring period, and not needing to strain it, so it's even easier than fruit vodka. The same principle applies here, only use a vanilla pod in place of fruit. I leave the pod in when I bottle it, I think it looks quite beautiful. Vanilla vodka is an essential ingredient for Orange Creamsicles, the recipe for which can be found here.