There’s Vodka in my Fruit

Vodka Fruit CocktailOver the last few years my alcohol preference has gone from vodka soda to beer or wine. But for special occassions, I’ve been known to have a cocktail or two. And after being introduced to vodka fruit, I think I’m going to be indulging in more scandalous cocktails more often.

On my trip out to Fire Island this weekend I was pleasantly greeted with a fairly large container of what my friend Mike calls Vodka Fruit. Although this wonderful concoction is bursting with flavors, I was surprised to learn that its merely the combination of two luscious ingredients fresh fruit & premium vodka. Since this incredibly simple recipe was already a success, I became excited by the possibility of enhancing its flavor with other fairly typical pairings like mint, simple syrup, or any  number of liqueurs.

But until I test the waters, I’ll stick with the basics:


Vodka Fruit


  • One handle of premium vodka such as Grey Goose or Ketel One (DO NOT CHEAP OUT)
  • 2 pounds of fresh fruit (strawberries, pineapples, mangoes, oranges, nectarines and watermelon are all good choices. DO NOT use apples as they oxidize and will ruin your fruit mix.)
  • One 3-4 quart plastic container


  1. Wash and cut fruit into bite size pieces and place in plastic container.
  2. Pour vodka over fruit until the contents of the container is full.
  3. Let vodka and fruit soak for TWO FULL DAYS prior to eating.
  4. Enjoy the succulent vodka soaked fruit on day three and the refreshing vodka fruit cocktail on day four.

*Serving Tip: This winning combination is most definitely a crowd pleaser and even makes a nice after dinner drink/snack. I highly recommend serving it at a party or small gathering. Its vital that the fruit soaks for a two day period so that it absorbs as much vodka as possible. And don’t forget to use premium vodka!


Peanut Butter Cocktails? Yes Please!


CastriesAt Tuesday’s Indy Spirits Expo one liquor stood out above the rest and that was Castries Peanut Rum Cream. Castries is a new peanut butter liquor thats unique in both flavor and design. Its innovative packaging likely represents the subtle waves of roasted peanuts, cream, and aged rum that gives it that special something.

Served as a cocktail or a dessert, this sultry liquor is a smooth as it is versatile. Castries pairs exceptionally well with vanilla and espresso vodkas, caramel, chocolate syrup, and can even reduce into its own sauce – sweet or savory. Creamy. Seductive. Senusual. Pure. It’s everything you want in a man, I mean a rum. But there’s much more to Castries than its looks, or taste rather.

Castries is the creation of CEO David Jones and president Clyde Davis Jr. The two first collaborated on the idea when they met in business school in 2002. But David had envisioned recreating this wonderful concoction long before that. As a Barbados native, David grew up on a traditional Caribbean drink called peanut punch, similar in style and texture to a Lassi. By bringing it to the states, David wanted to intrigue peanut lovers and stay true to the essence of what traditional peanut punch tastes like. The liquor needed to appeal to consumers but also needed to stand up to other cocktail ingredients when mixed. He had his work cut out for him.

David was motivated by the fact that peanuts were consumed mainly as a snack and felt that they had much more to offer. The peanuts used are actually grown in Castries, the capital of Saint Lucia a country in the West Indies. As Castries heritage is a large part of why it was created, its only natural for its ingredients and distillation to take place in its birthplace.

So, if you’re dying to try this exotic version of peanut punch you can purchase it for $30 at Astor Wines or try one of many tantilizing drinks at a number of New York’s finest bars and restaurants here. You can also get a full assessment of Castries on Scotte’s Rum Pages.

For more memorable liquor from the Indy Spirits Expo, check back later.