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Recipes for housemade ingredients


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#1 odiedog52

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Posted 01 September 2011 - 12:01 PM

Is there a thread where there are nothing but recipes for homemade simple syrups, bitters, syrups like orgeat and grenadine, brandied/liquor soaked cherries, etc?

If not, it would be cool is we could make one!
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#2 Gwydion Stone

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Posted 01 September 2011 - 12:05 PM

I think you just did. ;)

Edit: I believe the closest we have is the more specific thread on limoncello.

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#3 ShaiHulud

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Posted 01 September 2011 - 12:05 PM

I have been ghosting for so long that I don't know if there is such a thread, but I second the motion to make one if there is not already. I have been using homemade lime cordial all summer and it beats the heck out of Rosie's. Ahhh, the Gimlet. I wish I was not at work right now.
Litany against fear of Absinthe - I must not fear Absinthe. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my Absinthe. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the Absinthe has gone there will be nothing. Only I will remain.

#4 Gwydion Stone

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Posted 01 September 2011 - 12:16 PM

My preferred simple syrup for absinthe is called "rich" simple syrup by many cocktailians:

Ingredients:
2 cups white cane sugar
1 cup spring water (or tap water that's been allowed to sit for 24 hours to allow chlorine to evaporate)

Instructions:
Bring the water to a boil in a sauce pan and remove from heat.
Stir in the sugar until fully dissolved.
Allow to cool, then bottle.

Keeps at room temp for several weeks, in the fridge for months.

I always add the simple to the absinthe first, stirring it well in and then add the iced water.

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#5 odiedog52

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Posted 01 September 2011 - 12:20 PM

In that case ... let's see some recipes!

I'm moving into a new place this weekend and will finally have the kitchen and space to be a little more "craft" with my cocktails and will be able to use better/local ingredients. I don't have much to contribute yet, but I look forward to seeing some recipes for some creative variations on simple syrup, fun syrups to make, bitters, garnishes like brandied cherries, and what not.

I did come across this bitters recipe for Centennial Hop Bitters, which I can't say how it tastes, but it was very interesting none the less, especially since I'm really into BIG hoppy beers.

Centennial Hop Bitters:
Grind: 1oz dried hops, 8 cardamom pods, 10 cloves, grapefruit peel. Add 3-to-1 Everclear/water and cover, steep 2 days, strain, add 4oz simple syrup.
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#6 Brian Robinson

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Posted 01 September 2011 - 12:26 PM

Oh, this is gonna be fun.... :devil:
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#7 baubel

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Posted 01 September 2011 - 12:32 PM

The oven mitts are off!

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#8 Père Ubu

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Posted 01 September 2011 - 12:36 PM

Gwydion, you just doomed my sugar bowl, after the cubes are gone. Simple sugar sounds much easier.
I'll probably keep cubes for the rare day when I want to show the ritual.

"rich" simple sugar? good to know if I ever order absinthe at a bar.

#9 ShaiHulud

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Posted 01 September 2011 - 12:48 PM

Keeps at room temp for several weeks, in the fridge for months.

So why does mine create large rock candy babies in the bottle? and, no, I did not put it in the freezer
Litany against fear of Absinthe - I must not fear Absinthe. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my Absinthe. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the Absinthe has gone there will be nothing. Only I will remain.

#10 Ambear

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Posted 01 September 2011 - 01:59 PM

Undissolved crystals would be my guess. They attract other undissolved bits and start to amass a sugartreat. :twitchsmile:
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#11 odiedog52

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Posted 01 September 2011 - 02:42 PM

I know there are things you can add to prevent it crystalizing, also, some people add a little bit of vodka to their simple syrup to prevent spoilage.

With peoples recipes, it would be helpful if you add shelf life and if it needs to be refrigerated.
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#12 OMG_Bill

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Posted 01 September 2011 - 02:45 PM

I just add a little vodka to mine and seems to last awhile. Quite awhile sometimes. :)
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.

#13 Joe Legate

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Posted 16 September 2011 - 04:36 AM

After Team Ridge established the Gin Gin Mule as the drink of the Flathead this summer, ginger beer has become more expensive. Screw that.

Here is an easy recipe for Ginger Beer. Once you have the basics, it's easy to tweak for your personal preferences. I just started 2 gallons... :devil:

#14 Evan Camomile

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Posted 16 September 2011 - 08:30 AM

Oooh homemade Ginger Beer! I'm a fan already!

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#15 Ambear

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Posted 16 September 2011 - 09:41 AM

Sounds slightly easier than the mead we'll be making tomorrow. Slightly. :pirate:
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#16 baubel

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Posted 16 September 2011 - 09:49 AM

It should be ready a little bit sooner as well. A little bit.

You guys doing a straight mead, or anything kinky?

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#17 Evan Camomile

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Posted 16 September 2011 - 10:05 AM

Being in Fort Collins I made a post in a mead forum and all the other locals came out of hiding and let me know where to get good honey for cheap. Home-brewing here is like a right of passage. You're not really a local until you've home-brewed something.

There is already a Mead scene here that pools in on buying barrels of honey in bulk and then dividing it up among themselves to keep costs down. Also I may get some Texas Mesquite Honey from a suppliers overstock for what it originally cost him.

If that fails I'll just pressure ask the honey vendors at my job. When I'm comfortable with making mead I already have a hook up to get some Brazilian Killer Bee honey, which is exactly what it sounds like.

Right now we are looking to make our first Mead simple and easy. Nothing fancy but not a show mead (just honey) either. Show meads, for as simple as they are, demand more attention. We will probably add some fruit to help provide nutrients and the correct acidity for the yeasts.

Edited by Tatan (Evan Camomile), 16 September 2011 - 10:07 AM.

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#18 Gwydion Stone

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Posted 16 September 2011 - 10:37 AM

My first real foray into making alcohol was with mead, back in the 70s and 80s. I lived on an old dairy farm that had been built at the turn of the century and there was a wonderful old milk house that I'd hoped to turn into a meadery. Well that never happened, but one of the abandoned milk pails became my first still.

Gwydion, you just doomed my sugar bowl, after the cubes are gone. Simple sugar sounds much easier.
I'll probably keep cubes for the rare day when I want to show the ritual.

"rich" simple sugar? good to know if I ever order absinthe at a bar.

Simple syrup, not simple sugar. The difference between "rich" simple syrup and regular simple syrup is that it contains twice as much sugar. Rich simple is 2:1, regular is around 1:1.

Keeps at room temp for several weeks, in the fridge for months.

So why does mine create large rock candy babies in the bottle? and, no, I did not put it in the freezer.

Sounds like you added a lot more sugar. When the solution becomes saturated with sugar, it will begin to crystallize out.

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www.absinthemarteau.com
Confessions of an Absinthiste


#19 ShaiHulud

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Posted 16 September 2011 - 11:23 AM

That must be it. I went 2:1
Litany against fear of Absinthe - I must not fear Absinthe. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my Absinthe. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the Absinthe has gone there will be nothing. Only I will remain.

#20 Evan Camomile

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Posted 16 September 2011 - 11:34 AM

Gwydion, I think I found an old post of yours on these mead forums under the name Wormwood. ;)

I had to do a search for absinthe when I registered, just one of those things I do to test the waters and see what people are like.

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#21 Joe Legate

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Posted 16 September 2011 - 06:17 PM

I just started 2 gallons...

I pitched the yeast this morning before heading to college. It is now happily bubbling away in the little carboy. I could bottle it now or let it develop just a little more alcohol punch. I think I'll let it wait. ;)

#22 OMG_Bill

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Posted 17 September 2011 - 06:21 AM

I may be shopping for those ingredients today. Sounds tasty.

One of the girls at the office was asking me about gin-gin mules a few days ago and now this pops up.

Thanks Joe!
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.

#23 Joe Legate

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Posted 17 September 2011 - 03:52 PM

9 liters of ginger beer in the bottles. Now, we wait to see if they explode... :shock:

I purposefully used very little sugar (since the Gin Gin Mule uses simple syrup, no reason) which will allow A.A. to use my homemade ginger beer. Less sugar may also make a less volatile ginger product.

I must say, it is a spicy little vixen. I may have gone overboard on the ginger. :devil:

#24 fingerpickinblue

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Posted 17 September 2011 - 05:44 PM

Go figure! :laugh:
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#25 baubel

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Posted 17 September 2011 - 06:17 PM

I could bottle it now or let it develop just a little more alcohol punch. I think I'll let it wait. ;)


Yeah, cuz there isn't enough of that in a gin-gin mule with commercial ginger beer. :twitchsmile:

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#26 Evan Camomile

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Posted 17 September 2011 - 07:55 PM

No such thing as too much ginger... :devil:

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#27 fingerpickinblue

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Posted 17 September 2011 - 08:01 PM

Or Mary Ann. :twitchsmile:
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#28 Ambear

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Posted 17 September 2011 - 08:08 PM

Nicely done! :thumbup:
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#29 Evan Camomile

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Posted 17 September 2011 - 08:09 PM

Agreed. Well played good sir! :euro:

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#30 ShaiHulud

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Posted 20 September 2011 - 02:07 PM

No such thing as too much ginger... :devil:

Or too much gin
Litany against fear of Absinthe - I must not fear Absinthe. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my Absinthe. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the Absinthe has gone there will be nothing. Only I will remain.


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