De Kuyper Passionfruit Liqueur, Gift the perfect ingredient for a Passionfruit Martini, 50cl

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Passion fruit liqueur - I used Chinola liqueur here. This sweet and tangy liqueur has a deep passion fruit flavor and a yellow-orange color. It's made with real passion fruit puree, and has a great fresh taste. Some of the fruit pulp may sink to the bottom, so be sure to invert the bottle a few times to mix it all up together. In its signature square bottle complete with moiré ribbon and wax seal, Cointreau offers the purest taste of orange in any liqueur. Oranges are also the only thing you’ll catch in the liqueur’s bouquet and although the taste is intense, it also feels light on your tongue. Don’t let the lightness go to your head, however. Cointreau has one of the highest alcohol contents among French liqueurs: 40% ABV. How to drink Cointreau

Coffee liqueurs – these are made with coffee and other ingredients and include Kahlua and Tia Maria the King's Ginger liqueur, a Berry Bros 1903 formulation to revivify Edward VII from cold car journeys Mallal, B.A. (1996). The Malayan Law Journal. Malaya Publishing House Limited. p.349 . Retrieved 18 March 2020. Fruits (acids and enzymes and/or starchs) plus sugar makes alcohol. Think about brandied fruit (or even sourdough). You start it with fresh fruits and sugar with a little brandy or something to seed the fermentation. It can be done without the initial brandy, but it takes longer to start the process. In any case, the sugar feeds the fermentation process as long as it has something to interact with and it is “alive”. It has a wonderful period of peak fermentation which is fabulous for using over desserts, ice cream, etc. (you can see the effervescence as it works) but eventually if you do not add more fruit and sugar, it works itself out, dies, and will eventually spoil if not refrigerated, made into jam or used up. To me this is a different process than flavoring an already stable alcohol (vodka, brandy, rum, etc.) with some fruit. Kathy may have just hit the nail on the head. Perhaps if she treats her concoction as a virgin batch of alcohol she might be able to save her large investment in vodka. I’m no expert, but it seems to sound like it might make sense. I would try exploring recipes for making alcohol from scratch, and learn more about the science of it. There is definitely something amiss here. All alcohol has to ferment in some way. Think about moonshine, liquor made from potato peelings by sailor in the old days, dandelion wine etc. There has to be an explanation. It will probably be the one that kept my mango liqueur from not working! Enlighten me when you figure it out! I have found that when I heat my fresh mangoes through in the microwave when I am using them for jam purposes, they do not eventually darken as they do when you do not. That is because I like the low/no sugar and no cook kinds of jam, and there is not the same ratio of sugar to fruit and pectin as when you make the cooked kind. Even processing them in a boiling water bath and seeling them did not stop them from turning dark. I’m sure that’s why our grandmothers had blue jars for things like applesauce, pears, and peaches. Light and oxygen are the worst of the darkening agents, interacting with the enzymes in the fruit unless stopped some way, and yes, a warm atmosphere would definitely cause anything working on yeasts to work faster…think bread.. I was about to ask a similar question. In the past, I have saved peaches that I made home-made hooch with and then used in a cake mix with added butter to create a rum-like cake. D E L I C I O US Well, now I have made some lemonchello using orange rind (have done it before and loved it). Anyway being that hoarder type of person I am I chopped up the orange rind to use in a similar way and wondered if it would keep without sealing or freezing like my peaches have done? The rind has soaked for just about 10-13 weeks. Being less porous is making me wonder my own sanity. The orange peel is crisp and not rubbery. Maybe I will freeze just to make sure. What do you think? I now have almost 5 gallons of orangechello. I have one gallon of lemonchello also. Needless to say, my daughter has more oranges than lemons that she shares; which is the reason I tried the oranges instead of lemons loving the results. We make hooch out of most anything growing in our orchard. Apple was incredibly good that we made using 8 lbs of fruit, 10 lbs of sugar, 1 yeast cake and 4 gallons of warm water. We need to be careful not to turn into problem drinkers. One small glass is more than enough.This incredibly aromatic, burgundy colour liquid nestles inside this nice bottle decorated with cheetah character surrounded by cherry blossom. Summary Take the remaining flavored alcohol and strain again using fresh cheesecloth or better yet, coffee filters to get a clear liquid with no cloudiness.

glass bottle and keep them in a dark place at room temperature. Most fruit will need 2-4 weeks to transfer Often called “Arctic gold”, the unique flavour cloudberries are praised for their creamy, bittersweet taste. Pineapple Pineapple based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Pineapples when you can make your own. First of all, your moonshine sounds amazing! Please tell me it tasted. And to be clear, you fermented it and steeped it in Everclear? Does that mean you added a yeast as well? Or by “ferment” do you mean you let it sit on the counter for 3 weeks?Vodka Vo