Basics of liqueur making part 2
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Basics of liqueur making part 2
  Basics    Beverages    Canadian    Liqueurs  
Last updated 6/12/2012 12:56:27 AM. Recipe ID 18667. Report a problem with this recipe.
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      Title: Basics of liqueur making part 2
 Categories: Beverages, Canadian
      Yield: 1 Servings
 
MMMMM------------------------INFORMATION-----------------------------
 
  The other alcohol bases used in liqueur making are brandy, cognac,
  Irish or American whiskey, scotch and rum.  These all have pronounced
  tastes of their own and are frequently used with vodka or pure grain
  alcohol to add their special flavor.  Choose them with care and use
  them sparingly.
  
  Basic brandy is distilled from fermented grape juices.  Some brandies
  are made from other fruits.  Avoid fruit-flavored brandies in liqueur
  making, as they will compete with your flavorings.  Choose  a good
  tasting brandy, but avoid the rare, aged and costly brandies which
  should be enjoyed on their own.
  
  Cognac is a very fine French brandy which derives its name from the
  area where the wine grapes it is made from are grown, Cognac France.
  You may, of course, substitute any brandy for cognac, but when we
  recommend cognac it is for a superiour liqueur.
  
  Whiskey, or whisky as the Scottish and Canadian versions are spelled,
  is almost as varied in taste as rum.  American whiskey is generally
  distilled from rye, wheat or corn.  Irish whiskey and Scotch (short
  for Scottish whiskey) are usually made from malted barley.  We have
  found it best to use Irish whiskey in a traditional Irish liqueur
  such as Irish Cream, for more authentic flavor.  Wherever this is
  important, we have indicated it; if not indicated, use a whiskey that
  is pleasing to your taste.
  
  Rum are distilled from sugar and molasses.  Most are made in tropical
  countries where the sugarcane grows, most notably the Caribbean.  The
  lighter colored, lighter bodied Puerto Rican or Barbados rums work
  well. The Jamaican rums are heavier and sweeter.  Take care to match
  the rum to the type of liqueur.  Our best advice is to choose a rum
  that you find smooth and pleasing.
  
  Fresh fruits are the most delicate ingredients in liqueur making.  It
  does make a difference whether the fruits are picked at peak of their
  season or are the last stragglers.  There really is no substitute for
  fresh fruit. Sometimes frozen fruit can be substituted, but try to
  follow the fresh fruit seasons if you can.
  
  Fruit peel, often referred to as zest, should be thinly cut, away
  from the white portion of the fruit.  Citrus fruits should be washed
  very carefully to remove dust  and chemical sprays.  Liqueurs can be
  ruined by a mold, spoilage or spray that is present in the fruit.
  
  Dried fruit liqueurs can be made any time of the year.  But again,
  chose fresh quality dried fruits for the best taste.  Dried fruits can
  deteriorate with age but it is a slower process.
  
  Fresh seeds, herbs and spices are frequently called for in our liqueur
  recipes.  Always purchase the freshest and best quality spices, etc.
  possible.  While the more common varieties are available in a
  supermarket, others such as dried angelica root may not be.  Health
  food stores and herb/spice shops usually carry a wider selection at
  more economical prices.
  
  In order to release the full flavor of a fruit or seed, the recipe
  will indicate that it be cut open or bruised.  A mortar and pestle
  are ideal for bruising, however, a small bowl and the back of a spoon
  may be substituted. Bruising is a partial crushing of the seed to
  release the inner flavor to the liquid medium.
  
  Pure glycerine is an olorless, colorless, syrupy liquid prepared by
  the hydrolysis of fats and oils.  It is used as a food preservative
  and is available at drug stores, liqueur and winemaking  shops, and
  some herb stores.  We think of it as a smoothener.  It performs two
  services: first, it gives additional body to thinner liqueurs that do
  not have as much natural body as desired.  Secondly, it adds a
  smoothness and slipperiness in the tasting or sipping of a liqueur
  that gives a professional quality. In general, qantities of glycerine
  will vary, depending upon the need of the individual liqueur.
  However, we recommend that you do not exceed 1 tablespoon per quart
  of liqueur.
  
  Glucose syrup is a sweet syrup that can be found in cake decorating
  shops.
   It has the consistency of corn syrup, and in its commercial form
  contains dextrin and maltose.  It is not as sweet as the sugar and
  water combinations that we use in our recipes, but is an interesting
  alternative if you wish to experiment.  It has the advantage of
  having a thick consistency which makes the addition of glycerine
  unnecessary.
  
  Water:  Water quality and taste vary considerably from one area to
  another. If you have good tasting water, you may choose to use it in
  liqueur making. However, for the best quality control in liqueur
  making, use distilled water.  Distilled water will not impart any off
  flavors and you will receive the fullest taste from your liqueur.
  
  Aging: There is one element in liqueur making that is absolutely
  essential to good quality and taste.  The aging process.  We are
  amazed to find that so many recipes (from other sources) ignore this
  step. Aging removes the raw edge of the alcohol, no matter which type
  of alcohol used. It lends mellowness and a professional quality to a
  liqueur that develops only with time.  Your home made liqueur will be
  quite different from its commercial counterpart if not correctly aged.
  
  We have indicated minimum aging times for each recipe.  After this
  BOBBIE KOPF whispered about Bailey's Irish Cream on 11-10-95  03:41
  to ALL
 




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Recipe ID 18667 (Apr 03, 2005)

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