JamieC wrote:Ended up tipping this one out. My citrus strips were close to an inch wide. Way too much. I am going to try this again when peaches are in season. With small strips of citrus. Bring on Summer.
WineGlass wrote:Nice recipie, made me re-think how good or bad this drink can be. All you need are the ingredients and some not-so-good bourbon thats too raspy to drink. Its not mine, its from HD.
"Cordials (liqueurs) and punches were popular in the U.S. Originally bourbon whiskey was quite rough, as demand did not allow for aging, and therfore invited additional flavoring.
Southern Comfort was first made in New Orleans by the bartender named H.W. Huron in 1870. The taste is the result of bourbon whiskey, fruit and spice. The whiskey provides the tastes of caramel and vanilla. The fruit is peach with orange and some lemon. The spice seems to be just cinnamon. It comes in 38%abv and 50%abv strengths. Could one emulate the bartender Huron?
o For 1 litre of bourbon whiskey you could experiment by macerating for 10 days and then straining:
o 1-2g cinnamon
o 3 strips of orange peel
o 1 strip of lemon peel
o 1-3 halved peaches
o 1/2 cup sugar
o caramel coloring."
I substitute lemon for lime and use zest, seems nice. If you use tails, let it macerate for longer. I also used glucose syrup insted of sugar, let it sit on oak insted of caramel. Good legopner.
scythe wrote:Yep Kenster has, like 4 posts above yours.
Freezing fruit helps break the fruit's cell walls so the yeast can get to more of the sugars and flavours in the fruit.
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