Citrus, Vanilla and Timus Pepper Infused Vodka

Prep 30 min Cook 2 hrs Easy

Recipe template

Origin

Author cuisine

Diet

Vegan / Vegetarian

Ingredients

6 items

0.750 lt Vodka
0.200 kg Orange peels, white part (pith/albedo) removed
0.150 kg Grapefruit peels, white part (pith/albedo) removed
0.100 kg Lime peels, white part (pith/albedo) removed
0.005 kg Timus pepper, crushed
0.050 kg Vanilla bean pod (the pod without the beans)

Method

12 steps

1 Peel and julienne the orange skins from the oranges, grapefruits and lime. Keep the fruits for later.
2 Split a vanilla bean in ½; reserve the paste for another use. Scrape the pod from any paste. Cut the pod into 2 to 3 cm long batonnet.
3 In a sous-vide bag, pour the vodka.
4 Add the vanilla batonnet.
5 Add the orange, grapefruit and lime skins.
6 Seal the bag under vacuum.
7 Infuse @60C for 2 hours.
8 Remove the bag from the immersion tower, put the bag in an ice bath until completely cooled off.
9 Filter the gin and keep it in a clean bottle.
10 Use well chilled; can be kept in the freezer.
11 Benefits: using old / previously used vanilla pods.
12 Nutritional Highlights: this citrus, vanilla, and Timut peppercorn-infused vodka is essentially a zero-carb, zero-sugar, and zero-fat spirit. Calories come entirely from the alcohol content. A standard 1.5 oz (44 ml) pour contains about 96 calories, retaining none of the vitamins, minerals, or macronutrients from the raw ingredients.

Sustainability impact

Wasted avoided: citrus outer skin waste, vanilla pod waste. By-product used: orange skin, grapefruit skin, lime skin, vanilla pod. Valorisation strategy: to valorise a citrus, vanilla, and Timut pepper-infused vodka, position it as a premium, craft-distilled "botanical or aromatic spirit." Emphasise the natural grapefruit and floral notes of the Timut Pepper (a prized Nepalese botanical) paired with the smoothness of vanilla. Leverage this unique profile for high-end cocktail applications. The modern spirits market shows strong millennial demand for small-batch, artisanal, and unique botanical flavour profiles. Target premium price points by associating your product with upscale dining, mixology, and high-quality ingredients. Circular economy principle: infusing vodka with citrus peels, vanilla, and Timut peppercorn is a fantastic way to capture complex botanical flavours. By adopting a Zero-Waste Mixology approach, you can apply circular economy principles—Reduce, Reuse, Recycle, and Rot—to transform your spirit production into a regenerative, closed-loop process.

Author / Institution

Varna University of Management

Educator Notes

Learning objectives

How to make supremes. How to infuse at a lower temperature. How to infuse sous-vide. Using a fresh vanilla pod.

Training context

Module 5

Related competencies

Selective extractions of the peels. Botanically staged infusion. Temperature and food safety. Filtration and Clarification.

Target

Higher Education ✓

VET ✓

Professionals ✓

Digital & accessibility

Video: Link

External references: Link

Reflection Activity

Discuss

For the citrus: pith vs zest and oxidation. Avoiding bitterness: the white pith (the spongy layer under the colored peel) contains bitter compounds. Ensure you are discussing and using only the outermost, colourful skin (zest). Fresh vs. dry peels: fresh peels release bright citrus oils, while dried peels offer a slightly more candied flavour. Oxidation: citrus oils react quickly with oxygen and alcohol. Be prepared to discuss straining the peels out of the vodka after 5–7 days to keep the flavours bright and avoid off-flavours from degradation. Timut (Timur) peppercorn: intensity control: citrus-forward spice: timut peppercorns are not as aggressively hot as black peppercorns. Instead, they provide bright, grapefruit-like aromatics and a tongue-tingling sensation. Infusion Speed: Peppercorns infuse much faster than roots or barks. Discuss a timeline of 24–48 hours for the pepper; if left to steep alongside the citrus for weeks, the spice will completely dominate the vanilla. Vanilla: pods vs. extract and sweetness. Quality of vanilla: opt for a high-quality, split vanilla bean rather than vanilla extract. This allows the true, deep gourmand notes to infuse rather than the alcohol-heavy base of store-bought extract. Balancing with citrus: vanilla adds a rich, creamy, and slightly sweet mouthfeel, which perfectly tames the acidity of the citrus and the sharpness of the pepper. Sweetness level: determine if this will be a dry, herbal spirit or a sweeter liqueur (like a homemade triple sec or limoncello). If a sweeter profile is desired, discuss the addition of a 1:1 simple syrup at the very end of your infusion process.

Task

The Pith. The task: when peeling your citrus (lemon, lime, orange, or grapefruit), use a sharp vegetable peeler to remove only the colored zest, leaving the white, spongy pith behind. Reflection: pith contains bitter compounds that will ruin your delicate flavor profile. Ensure the back of your peels are scraped clean of any white tissue. The Pepper Extraction. The task: lightly crush your Timut (Timur) peppercorns with a mortar and pestle to release their unique, grapefruit-and-floral aromas. Add them to your neutral vodka base. Timut pepper infuses very rapidly and can become overly numbing or spicy if left to steep for weeks. Remove the peppercorns immediately once you reach a pleasant, tingly finish. The vanilla & citrus steeping: once the pepper is strained, drop your clean citrus peels and a split vanilla bean (seeds scraped) into the liquid. Seal the jar and store it in a cool, dark cupboard, shaking it daily. Reflection: citrus peels need a few days to soften and transfer their bright oils. Taste the mixture daily. If the vanilla overpowers the citrus or pepper, or if the citrus begins to taste overly astringent, strain the liquid immediately. Filtration and rest: strain the vodka using a fine-mesh sieve lined with cheesecloth or a clean coffee filter to remove all small spice and peel particles. Reflection: evaluate the mouthfeel and balance. If the heat or alcohol bite is too harsh, you can round out the flavor profile by adding a small amount of rich simple syrup to taste.