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betaraywil posted:I've seen a couple of those--Skye does one, and I think Stoli. I don't know how you'd do it in a non-industrial setting, though. Maybe make a buttercream frosting and bake it, then infuse that? Am I making any sense here? I find super sweet/candy/cake flavors can be extracted really drat easily with a minimum of effort. I'd probably do it in white rum too, just to add to the sweetness of cake. But I don't really like doing sweet infusions, it's been years since I last tried, so v  v
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Jul 20, 2012 22:43
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This might sound dumb, but I want to make some black pepper bitters - cracked pepper can already add a decent bitter flavor, would I be able to just fill a mason jar with a hell of a lot of black pepper and fill with vodka and leave a week? Or would it be better to maybe get something smoky, like cedar or oak chips, char them, drop them in the cracked pepper and throw in a handful of a mild bittering agent like wormwood or angelica root before adding vodka, to try and get a more balanced flavor? I'm not familiar with infusing black pepper, and I'm fairly new to the world of creating bitters.
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Sep 5, 2013 22:31
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bunnyofdoom posted:Yeah, I think so. I followed an online blog (Yes I know I dumb). I basically finely chopped a ton of bittersweet chocolate, and let it sit, with daily shaking for like 3 weeks. Then strained. Then orange zest for about 2 weeks. Then strained. Orange zest for 2 weeks? You need sugar. Basically consider what you've made a very fuckin altered -cello. Make a bunch of simple syrup and start stirring it in until you've made yourself a sippable sweet thing. Maybe even use some raw cacao nibs while making the syrup, just to add a bit more chocolate flavor?
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Jan 17, 2019 15:41
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thotsky posted:Need to make more dill schnapps, that's just dangerously good. I used to use danish-schnapps-recipes.com all the time but the site isn't around and I'm intrigued.
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Jun 25, 2019 20:11
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