kwilkinson
Having a Ball
- Joined
- Nov 21, 2007
- Messages
- 32,245
- Reaction score
- 884
Peeb, making anything new lately? I'm doing mondo experiments for the bar program at my restaurant.
Thus far:
Allspice dram (amazing in a Manhattan, replacing 1/2 the vermouth for a winter cocktail)
Easy blood orange liqueurs (meh)
Blood orangecello (still aging)
Caraway liqueur (fun to make but can't think of much use for this... I mean etf it tastes like caraway)
Ginger liqueur
House bitters (aromatic ala angostura, really good)
Grapefruit bitters
Vanilla bitters
Regan's bitters
Meyer limoncello (still aging)
Waiting for spring flavors to kick in. Have my mind set on strawbery/rhubarb bitters, lemongrass infusions, honeycomb liqueur, etc.
Also have made bottle-conditioned (aka naturally fermented) ginger beer. My advice: use plastic bottles. They have a tendency to explode and exploding plastic is much more safe than exploding glass. Learned that the hard way.
Thus far:
Allspice dram (amazing in a Manhattan, replacing 1/2 the vermouth for a winter cocktail)
Easy blood orange liqueurs (meh)
Blood orangecello (still aging)
Caraway liqueur (fun to make but can't think of much use for this... I mean etf it tastes like caraway)
Ginger liqueur
House bitters (aromatic ala angostura, really good)
Grapefruit bitters
Vanilla bitters
Regan's bitters
Meyer limoncello (still aging)
Waiting for spring flavors to kick in. Have my mind set on strawbery/rhubarb bitters, lemongrass infusions, honeycomb liqueur, etc.
Also have made bottle-conditioned (aka naturally fermented) ginger beer. My advice: use plastic bottles. They have a tendency to explode and exploding plastic is much more safe than exploding glass. Learned that the hard way.