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Lemoncello


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#301 Absomphe

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Posted 21 June 2012 - 05:56 AM

I did not share.


In this case, a true measure of your unselfish nature, Bill. :thumbup: :thumbup:

Edited by Absomphe, 21 June 2012 - 06:45 AM.

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#302 Hedonmonkey

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Posted 21 June 2012 - 07:49 AM

I'd eat it.


That what he said.

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#303 Larspeart

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Posted 21 June 2012 - 08:13 AM

I spent 3 years, many dollars, countless trips to w&s/bbb/etc, and ran through (easily) 15 varies doohickeys before I landed on a peeler I loved. Wide, awesome, and PITHLESS damn peels, every time.

So, I can now peel, even limes, for cellos/cocktails.

We want to do a few this summer still, for Xmas gifts.


Fun question for all- what do YOU do with all your leftover juices?

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#304 Bluewolf Pete

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Posted 21 June 2012 - 10:02 AM

a) Slowly but surely get added to cocktails
B) Become lemon or lime-aid
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#305 OMG_Bill

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Posted 21 June 2012 - 10:29 AM

Juices can be put in ice trays. Remember those?

They can make delicious limeade or lemonade.

Cocktails are very handy.

There is so much juice it is really difficult to know exactly what to do unless you have a plan before you start. The ice tray thing works pretty good for us. I can thaw a cube of juice at a time for what ever reason.

Thinking ahead about the juices has always been something that I wasn't good at. But lemonade and everclear, just some, not a bottle, can make a refreshing sip for the patio. I used to use vodka but it wasn't clean enough for me.

So I'm a neutral spirit snob. :tongue:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#306 baubel

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Posted 21 June 2012 - 11:38 AM

One can use water balloons to make "ice balls". Lemony ice balls might be interesting in a fountain.

A little technological fix to a spiritual problem.


#307 Ambear

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Posted 21 June 2012 - 11:44 AM

Usually I eat the fruit, but I've only made blood orange and pomelo...both highly edible fruits. The cherries might end up mixed with other fruits into a pie? I'm not sure what state they'll be in.
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#308 OMG_Bill

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Posted 21 June 2012 - 11:47 AM

Colorado? :g:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#309 Ambear

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Posted 21 June 2012 - 11:51 AM

:laugh:
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#310 OMG_Bill

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Posted 21 June 2012 - 11:56 AM

HAH! I figured I was close.

All those fruits could be made into a punch and served to guests or enjoyed with your SO.

How about that for an idea. :)
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#311 Evan Camomile

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Posted 21 June 2012 - 01:42 PM

I'm a fan of this idea.

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#312 Ambear

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Posted 21 June 2012 - 01:43 PM

Sharing punches with people? I thought you might like that idea. :laugh:
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#313 bksmithey

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Posted 27 June 2012 - 08:51 PM

We bottled our first cello this morning, a lemon-lime. Tasted this evening, we're pretty pleased. I think it could use a bit more tart and/or a little lighter hand with the sugar, but the flavor is great, no pith-bitterness. Lots of great advice in this thread. Make a lot so you can share! :cheers:

#314 OMG_Bill

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Posted 28 June 2012 - 05:03 AM

Must be delicious! Enjoy it with your friends and it will get better. :cheers:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.


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