Comments on: Infuse Your Booze: Making Fruit-Flavored Liquors http://www.thehungrymouse.com/2008/07/31/fruit-infused-liquors/ A visual guide to food and cooking. Tasty, fresh content. Every day. Sat, 28 Jan 2012 18:38:01 +0000 hourly 1 http://wordpress.org/?v= By: Jessie http://www.thehungrymouse.com/2008/07/31/fruit-infused-liquors/#comment-6776 Jessie Wed, 09 Dec 2009 15:38:42 +0000 http://www.thehungrymouse.com/?p=4#comment-6776 Ya know, unless you have an exact recipe, here's what I'd do. Make the infusion without any sugar, then make a few bottles of simple syrup for your friends. That way, they can make the liquor as sweet (or not) as they'd like. I have a good recipe here: http://www.thehungrymouse.com/home/2009/01/13/basic-cooking-how-to-make-simple-syrup/ Alternately, you could infuse the liquor without sugar, then when you strain it, add simple syrup to it slowly (once you put it in, you can't get it out), and taste as you go until you're happy. You could package the liquor and simple syrup up with a couple of glasses and a cocktail shaker, and you'd have a fabulous present. What do you think? Cheers! +Jessie Ya know, unless you have an exact recipe, here’s what I’d do. Make the infusion without any sugar, then make a few bottles of simple syrup for your friends. That way, they can make the liquor as sweet (or not) as they’d like.

I have a good recipe here: http://www.thehungrymouse.com/home/2009/01/13/basic-cooking-how-to-make-simple-syrup/

Alternately, you could infuse the liquor without sugar, then when you strain it, add simple syrup to it slowly (once you put it in, you can’t get it out), and taste as you go until you’re happy.

You could package the liquor and simple syrup up with a couple of glasses and a cocktail shaker, and you’d have a fabulous present. What do you think?

Cheers!
+Jessie

]]> By: Amanda http://www.thehungrymouse.com/2008/07/31/fruit-infused-liquors/#comment-6765 Amanda Wed, 09 Dec 2009 05:12:55 +0000 http://www.thehungrymouse.com/?p=4#comment-6765 Hi, I went to a place in PA that serve a drink that was delicious. The bartender said it was tequilla, pinneapple and sugar put in a 5 gallon jug and aged for one month. I wanted to put together a couple quart size one for my friends for christmas, but I'm not sure how much sugar to add. I am asuming that I would fill the jar half way with pineapple chunks and a few slices of lemon and lime (to give it a margarita twist) and then fill the rest with tequilla. . .just don't know how much sugar. I want to take the harshness of the tequilla down a couple notched, but I don't want anything too sugary sweet. Any thoughts??? Thanks Hi,
I went to a place in PA that serve a drink that was delicious. The bartender said it was tequilla, pinneapple and sugar put in a 5 gallon jug and aged for one month. I wanted to put together a couple quart size one for my friends for christmas, but I’m not sure how much sugar to add. I am asuming that I would fill the jar half way with pineapple chunks and a few slices of lemon and lime (to give it a margarita twist) and then fill the rest with tequilla. . .just don’t know how much sugar. I want to take the harshness of the tequilla down a couple notched, but I don’t want anything too sugary sweet. Any thoughts???
Thanks

]]> By: Mike http://www.thehungrymouse.com/2008/07/31/fruit-infused-liquors/#comment-4498 Mike Tue, 14 Jul 2009 23:47:39 +0000 http://www.thehungrymouse.com/?p=4#comment-4498 Hey there, great advice, though I have a question: Is there anyway to infuse a spirit (specially vodka) but without changing the color of it... I'd like to have a clear, see-through vodka, like the ones you boy already prepared (i.e. Absolut Kurant, SKYY Melon, etc.) Thanks in advance, MIKE :-) Hey there, great advice, though I have a question: Is there anyway to infuse a spirit (specially vodka) but without changing the color of it… I’d like to have a clear, see-through vodka, like the ones you boy already prepared (i.e. Absolut Kurant, SKYY Melon, etc.)

Thanks in advance,
MIKE :-)

]]> By: Infuse Your Booze Making Fruit Flavored Liquors The Hungry Mouse | Green Tea Fat Burner http://www.thehungrymouse.com/2008/07/31/fruit-infused-liquors/#comment-4101 Infuse Your Booze Making Fruit Flavored Liquors The Hungry Mouse | Green Tea Fat Burner Mon, 08 Jun 2009 02:04:39 +0000 http://www.thehungrymouse.com/?p=4#comment-4101 [...] Infuse Your Booze Making Fruit Flavored Liquors The Hungry Mouse Posted by root 3 hours ago (http://www.thehungrymouse.com) Infusing brandy with chai tea i 39 m thinking i 39 ll just pour some high quality loose chai add your comment below or trackback from your own site powered by wordpress log in entries rss comments rss arthemia premium Discuss  |  Bury |  News | Infuse Your Booze Making Fruit Flavored Liquors The Hungry Mouse [...] [...] Infuse Your Booze Making Fruit Flavored Liquors The Hungry Mouse Posted by root 3 hours ago (http://www.thehungrymouse.com) Infusing brandy with chai tea i 39 m thinking i 39 ll just pour some high quality loose chai add your comment below or trackback from your own site powered by wordpress log in entries rss comments rss arthemia premium Discuss  |  Bury |  News | Infuse Your Booze Making Fruit Flavored Liquors The Hungry Mouse [...]

]]> By: Jean http://www.thehungrymouse.com/2008/07/31/fruit-infused-liquors/#comment-3895 Jean Fri, 22 May 2009 17:54:40 +0000 http://www.thehungrymouse.com/?p=4#comment-3895 I just made a batch of white rum with raspberries, blackberries, ginger and lime as a thank-you-for-letting-me-use-your-place-while-you-were-out-of-town gift. It was so pretty that I left it on the kitchen table, where it will sit for 10 days until my friend returns. Is there any problem with it being left in the light? Have I compromised the flavor or safety? It will not be in direct sun, just normal room daylight. Thanks! I just made a batch of white rum with raspberries, blackberries, ginger and lime as a thank-you-for-letting-me-use-your-place-while-you-were-out-of-town gift. It was so pretty that I left it on the kitchen table, where it will sit for 10 days until my friend returns. Is there any problem with it being left in the light? Have I compromised the flavor or safety? It will not be in direct sun, just normal room daylight. Thanks!

]]>