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Recipes for housemade ingredients


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#61 Joe Legate

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Posted 29 September 2011 - 07:06 PM

:laf:
I'll send your Peychaud's to you or you can come get it soon. One way is cheap the other way is more fun.

#62 Ron

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Posted 05 October 2011 - 11:50 PM

:laf:
I'll send your Peychaud's to you or you can come get it soon. One way is cheap the other way is more fun.

Yeah, I'll just come get it!
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#63 odiedog52

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Posted 18 October 2011 - 11:26 AM

My black mission figs are ready in the backyard, any tips on infusing it to bourbon? A lot of people used dry figs or dry their fresh ones, but I don't have the time for that.

I'm gonna use Evan Williams bourbon .... a bunch of figs split in half .. maybe a vanilla pod .. and let it soak for 2 weeks then strain it. How does that sound?
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#64 bksmithey

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Posted 18 October 2011 - 05:55 PM

You had me at "figs". Sounds awesome. Besides, you have an excuse to drink some bourbon while you're putting it all together.

#65 odiedog52

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Posted 21 October 2011 - 01:17 PM

Pulled some figs from the backyard yesterday and they're resting nicely in a fifth of Evan Williams, along with half of a vanilla bean.

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I'm regretting the vanilla bean I think, cause I'd rather have just the fig essence, but I only use half of one vanilla bean, so I'm hoping it will be subtle.
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#66 Absomphe

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Posted 21 October 2011 - 02:50 PM

Sounds yummy!

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

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#67 Joe Legate

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Posted 22 October 2011 - 06:28 PM

A fresh batch of Ginger Beer is now in the bottles and sitting outside. The next few days should be cold enough to slow down the fermentation enough to stop the bottles from exploding. I hope. Initial sip suggests great potential.



I wonder if bears like Ginger Beer? :twitchsmile:

#68 fingerpickinblue

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Posted 22 October 2011 - 06:30 PM

I wonder what they think of explosions?
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#69 OMG_Bill

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Posted 22 October 2011 - 07:00 PM

How long did you let the ginger beer ferment before bottling?

I'm anxious to read the reviews.

After last nights gin gin mule-a-thon, I'm going to need to build a batch.
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.

#70 baubel

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Posted 22 October 2011 - 07:52 PM

Makes me think about making other herb-based sodas.

A little technological fix to a spiritual problem.


#71 OMG_Bill

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Posted 23 October 2011 - 05:55 AM

I have never made soda drinks. If I'm not drinking alcohol.......I drink water.......I'm a purist that way.

One helps keep me alive and one makes me happy.
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.

#72 Ron

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Posted 23 October 2011 - 06:00 AM

Happy it will be then. I think I'll have a drink with my Count Chocula.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#73 Absomphe

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Posted 23 October 2011 - 06:03 AM

Oops, nevermind, wrong forum. :devil:

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

You got a problem with that?


#74 Joe Legate

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Posted 23 October 2011 - 06:04 PM

How long did you let the ginger beer ferment before bottling?
I'm anxious to read the reviews.

It was right at a week on the fermentation. I wanted a bit of alcohol bite (I'm guessing about 3 to 4%) but the Ginger is so out of control, the alcohol hasn't a chance. There is still plenty of sweetness in the brew.

The short review is, pretty damn tasty. Along with 50 pounds of Ginger (exaggerating, folks), brown sugar, a scant dash of cinnamon, a splash of vanilla and a few peppercorns, it's not only spicy but fairly complex.

I think we'll give a Gin-Gin Mule a go Tuesday. If the bottles don't explode.

#75 OMG_Bill

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Posted 24 October 2011 - 03:51 AM

Thank you kind sir.
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.

#76 odiedog52

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Posted 26 October 2011 - 11:06 AM

Tried some of my dried tart cherries that soaked in Evan Williams for a few weeks .. man, they're hot. They pack a little too much punch and aren't as enjoying to eat as I thought they'd be. Any ideas?
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#77 Joe Legate

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Posted 26 October 2011 - 11:45 AM

Pffft. Fruitcake. ;)

#78 OMG_Bill

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Posted 26 October 2011 - 11:55 AM

I have some dried peaches and dried apricots that have been soaking in vodka for a year. Fruitcake is where I think they will end up.

They should go well with whiskey soaked cherries. Hmmmm.
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.

#79 Ambear

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Posted 26 October 2011 - 12:12 PM

I just made some hibiscus cordial that's pretty tasty (haven't tried it in a drink yet.)

2 cups water
3 1/2 cups sugar
1/2 cup hibiscus
2 1/2 oz 100 proof vodka
2 1/2 oz cognac

Bring the water to a boil, then turn down the heat and add the sugar and hibiscus, stir until the sugar's dissolved. Wait for it to cool a bit, mix with the vodka and cognac, and then strain it into a bottle. This (surprisingly) made more than 750ml.
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#80 odiedog52

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Posted 26 October 2011 - 12:15 PM

Pffft. Fruitcake. ;)


haha, I knew I'd hear that!

I LOVE bourbon, could sip it or shoot it all day. But when you bite the cherry, it's just super concentrated bourbon and almost bitter. I threw a vanilla bean in there recently, but I doubt that'll do much. We'll see.

The hibiscus cordial sounds amazing, Ambear. I'll have to make it.
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#81 Ambear

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Posted 26 October 2011 - 12:20 PM

I've been pondering doing some sort of muddled cucumber-gin drink with it. That is, if I can bring myself to venture outside into the foot of snow. :3869-sadbanana:
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#82 Absomphe

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Posted 26 October 2011 - 12:24 PM

Pffft. Fruitcake. ;)


:puke:

I might be able to come up with a few descriptors of my maltophile™ brethren Odie, but that wouldn't be one of them. :laugh: ;)

Edited by Absomphe, 26 October 2011 - 12:26 PM.

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

You got a problem with that?


#83 OMG_Bill

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Posted 26 October 2011 - 01:56 PM

I like fruit cake. My aunt makes them. A few of them she will soak in whisky for a week or so to get them ready for the holidays. She's a wonderful woman.
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.

#84 Brian Robinson

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Posted 26 October 2011 - 03:32 PM

I prefer Fruity Nutcake.
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#85 baubel

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Posted 26 October 2011 - 03:33 PM

I like fruitcake as well. I don't think I can eat it anymore though. Oh well.

A little technological fix to a spiritual problem.


#86 Absomphe

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Posted 26 October 2011 - 04:05 PM

A few of them she will soak in whisky for a week or so to get them ready for the holidays.


I'd try any fruitcake that gets me drunk enough to dull the pain from eating fruitcake. :twitchsmile:

Edited by Absomphe, 26 October 2011 - 04:06 PM.

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

You got a problem with that?



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