Posted 05 April 2011 - 03:11 PM
The main problem is that the flavor of the orange tincture overpowers all of the other ingredients. The amer essentially smells and tastes very strongly of Seville orange. Very sharp, sour, and intense. Not exactly unpleasant, just... intense. The Ramazzotti and bitters are almost entirely lost in the mix. I may add more of each to this batch to see if it makes a difference, but I'm already planning the next batch. I think the key will be to use dried orange peel and a lower-proof (100-proof) vodka next time. Fresh peel and 190-proof Everclear adds up to too much flavor extraction. Good for limoncello, not good for an amer.
Another benefit of using a lower-proof vodka will be purely aesthetic. I hadn't thought about the clouding that typically happens when you cut 190-proof, infused Everclear with water. Again, not a problem when you're making limoncello (which is usually cloudy), but not attractive when you're making an amer. The batch of Boudreau I made this time looks like muddy river water. Yeck.
The stuff's not a total loss. I didn't care for the Picon Punch I made with it, but I've used it in dashes in Brooklyn cocktails, etc. to good effect. I just think it can be better.
Oh well. Like Wile E. Coyote, I'm back to the drawing board.
Posted 05 April 2011 - 04:09 PM
Ça descend la gorge comme le bébé Jésus en culottes de velours.
You may be deceived if you trust too much, but you will live in torment if you do not trust enough. ~Frank Crane
Posted 05 April 2011 - 06:22 PM
Posted 04 May 2011 - 11:19 AM
Posted 25 August 2011 - 09:12 AM
I ended up doing two side-by-side batches, one with the dried orange peel of indeterminate origin (roughly 3 oz. or 80 grams) and the other with freshly-grated zest from Navel oranges (4-5). Both batches were macerated in 100-proof Stoli for two weeks, shaken once a day for good luck.
The clear winner was the batch made with fresh Navel orange zest. It had a nice, bright, zingy flavor and wasn't overpowering like the fresh sour orange batch I made with Everclear. Blended well with all the other picon ingredients too--no cloudiness or muddiness, just a thin layer of orange oil that developed on top with refrigeration (not difficult to skim off, if you want). And the flavor is really wonderful--like an orange-ier version of Ramazzotti.
The other batch (with dried orange peel) was pretty awful. It smelled and tasted like the cheap kind of frozen OJ from concentrate you buy and mix with water to make "orange juice." I sinked it.
So there you go, FWIW.
Posted 25 August 2011 - 09:55 AM
Posted 25 August 2011 - 02:28 PM
Posted 26 August 2011 - 01:53 PM
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