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Scabrous Birdseed
28-11-2006, 16:01:19
I have, ah, acquired a certain amount of high-quality charcoal-filtered clear alcohol from, um, somebody.

I want to turn this into some sort of home-made liqueur. Maybe several types. If at all possible, I'd like to have a raw version done by christmas for a first tasting.

My thought is this: One based on vanilla, lemon peel and raisins, one really wintery one with bitter orange peel and cloves. Do you think those combinations are realistic? Anyone have any experience with this kind of thing?

mr_G
28-11-2006, 16:05:54
linky linky (http://forums.dpreview.com/forums/readflat.asp?forum=1021&thread=12056286&page=2)

Oerdin
28-11-2006, 18:09:23
Fuck you, whore.

Beta1
28-11-2006, 19:02:01
blackberries or sloes. Kind of like super strength slow gin

Scabrous Birdseed
28-11-2006, 20:41:58
Oh well, I didn't have the patience to wait for you guys. I've got one with vanilla, lemonpeel and sultanas going, and one with cinnamon, bitter orange peel, mace and cloves. I might add some coriander seeds to that one tomorrow.

Caligastia
28-11-2006, 21:13:49
Just drink the alcohol straight up you pussy!

Scabrous Birdseed
28-11-2006, 21:16:11
Alcohol is one of the supreme carriers of flavour. It'd be a total waste of potential culinary experiences to drink straight alcohol with no flavourant chemicals in it.

Caligastia
28-11-2006, 21:27:55
Just add a splash of alcohol to everything you consume until it's all gone.

Lazarus and the Gimp
28-11-2006, 22:20:00
Anchovies!

Lazarus and the Gimp
28-11-2006, 22:20:39
HP Sauce!