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After reading the old thread, I knocked together some plum vodka. Nothing too fancy, just a bunch of plums in a glass jar and vodka to cover. What was interesting to me was how it changed as it infused. It got tart first, somewhat like the skin of a plum, and only later picked up the sweeter plum flesh flavor. I stuck it in a drawer for about a month, strained, and then back in the drawer for another month to age. I sweetened it in the end with a simple syrup, though I accidentally went a bit too sweet. It did turn out to be a great color, and very tasty despite a tetch sweeter than I'd prefer. Did some cucumber right before the heat up and killed all my crop in August. Also has a slight bit of sprite melon in it. I'll probably crack it open this weekend to see how it fared. The pale green isn't quite as appealing as the purple though.
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# ¿ Sep 29, 2011 17:06 |
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# ¿ Mar 29, 2024 05:55 |
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Ah, that's an idea. We get a ton of green pecans around come the season, which I realize is basically now.
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# ¿ Sep 29, 2011 21:25 |
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bartolimu posted:I've had some really drat good homemade nut cordials in Europe. When I asked how they were made, it turned out to be fairly simple. Take green nuts (underripe nuts, in some cases still in the surrounding husks*), soak them in vodka or other neutral spirit for six weeks, strain/filter and add a lot of sugar. I have a batch of green almonds about ready to be strained off now, will report back once I have it finished. As for where to get green nuts if you don't have a tree, I stumbled on them in a small Persian market. Farmers' markets might be another possibility. Started a batch of green pecans yesterday. Incidentally, the whole, "Green pecan husks can stain your hands black" is not an old wives tale.
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# ¿ Oct 10, 2011 14:45 |
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bartolimu posted:I strained my green almond vodka yesterday. It smells like artificial banana flavor and tastes terrible. I'll put it in storage for a while and see if it gets better. My guess is I oversteeped or that almonds just don't work for that application. It might require further experimentation if I can't get this batch to taste good in time. Huh. Good to know. I'll keep an eye on things then. Hope that aging improves.
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# ¿ Oct 10, 2011 15:12 |
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Toast Museum posted:Has anyone tried steeping fresh corn? There's a place here that uses corn milk in a few cocktails, and sweet corn from a farmer's market sounds like it could be really as an infusion. Anything peculiar to corn that I should be aware of if I do this? I haven't done corn, but that sounds good. I kinda suspect you could get away with steeping husk and cob and silk and still just eat the corn.
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# ¿ Jun 28, 2017 23:20 |