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betaraywil posted:Any tips for mint? Winter's coming around and I love me some peppermint schnapps, but it's always so syrupy I get a sugar headache from drinking it straight (or on the rocks. Mmm. Arctic.). You don't want to mangle mint leaves. If you do, the chlorophyll will leech out into your booze, bringing with it a kinda gross bitterness. Some of that is gonna happen anyway thanks to booze, but you really don't want to help it along. My suggestion is to gently roll leaves between your palms until they're fragrant, then toss them in to infuse. You probably want to check on it pretty frequently, I don't think it would take very long to infuse.
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Oct 6, 2011 16:17
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| # ¿ Apr 25, 2024 13:39 |
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Most bartenders can't muddle mint for poo poo. Listen to this dude. Also mojitos taste so much better if you don't mangle up the mint.
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Oct 6, 2011 21:45
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I thought that might be the case, but I wasn't sure. Either way, crushing/tearing mint leaves is a terrible thing to do. About how long should I do a cucumber infusion in gin? I was thinking probably a couple weeks, and then a month of aging, but I'm not sure.
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Oct 7, 2011 00:46
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So I'm thinking of making a hot pepper infusion with 100 proof stoli. For cooking with, basically. And because someone bought the stuff for a party and no one is gonna drink it now, haha. Should I de-seed the peppers first? Will this infuse pretty quickly with fresh peppers? Would it be better to use dry? Is this just a loving stupid idea? Lyssavirus fucked around with this message at 16:20 on Oct 19, 2011 |
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Oct 19, 2011 16:18
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Here, at least, you pay $15 for one vanilla bean at the grocery store. Two if you're lucky. Or you could by half a goddamn pound of the same beans online for five bucks more.
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Nov 11, 2011 19:11
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