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Archive for the ‘Beverages’ Category

Peschelino

Peach Martinis

Spent forty bucks on peaches for pies the other day. We just couldn’t throw away the scraps. So,.. peels and pits went into a glass jar with some of our 192proof Polish vodka. Standard addition of sugar syrup and two weeks later, Peschelino! Good Stuff!

 

Peschelino

Scraps from 4 pounds of peaches

Enough high proof vodka to cover

1 1/3cups simple syrup

In a tightly covered jar, cover the peach scraps with vodka. Put in a dark, cool place for two days. On the second day put the syrup in the same dark, cool place to come to the same temperature before mixing. On the next day, pour the syrup into the jar, do not stir. Store for two more weeks in said dark, cool place. Serve over ice as a martini, in a bellini,… Good Stuff!

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Equal parts simple syrup to grain alcohol

As promised, the next step in the orangecello process. While not blood orange, the steps and ingredients are the same for lemons, oranges, strawberries…

Add an amount of simple syrup equal to thew amount of grain alcohol used in the extraction step.The syrup must be the same temperature as the booze. This is accomplished by preparing the syrup beforehand and storing overnight in the same cold, dark place you store the extraction.

Simple Syrup

equal parts sugar and water

be aware that 1 cup of sugar and 1 cup of water will make 1 1/3 cups syrup, or 3 cups of sugar and 3 cups of water will make near a quart or liter.

Combine, do not stir, and return to that cool, dark place for another month. Good Stuff!

 

Wild, or rather, feral sour oranges.

This batch was made with feral sour oranges we found while hiking in the Florida backcountry outside of Sarasota. We may call it Myakkalino!

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Cheer Here!

assembled ingredients for eggnog

Seasons Greetings to all! Welcome home your loved ones and friends. Warm them with cheer, gifts, warm cookies, and eggnog. This eggnog is derived from a recipe commonly referred to as General George Washington’s Milk Punch, although it is not difficult to imagine this name is earned more by the rye whiskey than the identity of its author. Washington was a master distiller of rye whiskey. We keep the remains of the whiskey to float on the cups of nog as they are served. Use quality brandy as it is one of the defining flavors here. Serve eggnog daily over the season with cookies and cheer.

 

General George Washington’s Erstwhile EggNog

 

1 dozen eggs

1 quart cream

1 quart milk

¾ cup sugar

1 pint Brandy

½ pint Rye (or Bourbon)

¼ pint Rum

¼ pint Sherry (or Madeira, Marsala,…)

 

Deeply chill all ingredients. Combine all booze and reserve. Separate the eggs carefully. Beat the yolks until light and fluffy, slowly adding sugar. Drip the booze into yolks, too fast will cook the eggs. Once incorporated add the milk and cream. Whip the egg whites to peaks and fold into egg mix. The whipped whites will gather at the top of the tub. The eggnog must be refrigerated and folded, stirred, and tasted everyday for at least three weeks. It will take this time to absorb the flavors of the liquor and also to absorb all of the egg whites. Serve chilled with nutmeg, cookies, and whiskey. Good Stuff!

 

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