Jul. 17th, 2010

dickens: (cat)
Since I had so many currants, I tried making a couple flavored liqueurs. Mixed success.

Currants w/ simple syrup and vodka - Not bad, I think this would make nifty Cosmos, but I need to experiment w/ ratios. I think the original recipe was intended for black currants, if I make it again, there will be more berries and a bit more sugar to the same amount of vodka.

Currants in rum w/ star anise and raw sugar (recipe here:http://www.telegraph.co.uk/foodanddrink/recipes/3290417/Readers-recipes-redcurrants.html) What I wanted/expected was mainly currant w/ a hint of anise. After trying it, I can see exactly where every flavor came from, unfortunately, they add up to something resembling Nyquil. I can see occasionally sipping it as a digestif, but I'm not sure what else to do with it.

The recipe might be worth trying with cinnamon and/or allspice or clove instead of anise.
--
My next experiment will be with peppermint which I have a half garden full of. It should make fine creme de menthe.

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