SC - Re: sc-liqeurs

[Volker AElfwine]

I have used Everclear (TM) and diluted it down to the desired proof
(usually 80 proof....40% alcohol).  NEVER USE IT WITHOUT DILUTING IT
FIRST!!!!!	Since it has no real flavor (like vodka) it allows 
the flavorof the fruit, spices, nuts, etc to shine through.

meadhbh

Everclear is dangerous stuff, and besides that, does give a harsh edge 
to a liqeur.
  I sugest a high quality Vodka or 
>White
>Rum, if you can. Vodka for robust flavors, Rum for mellow flavors. 
>Also,
>Brandy makes a nice Eau-de-Vie (sugarless fruit flavored liqeur). Wine 
>is
>nice when boosted with a higher alcohol, but rarely works well on its 
>own.
>It's the alcohol that extracts the flavor. 
>
Well, I hail from Dragonspine, home of the new Outlands Brewers Guild,
and personally, I have found that while Everclear has a harsher tone to
it, it does not have some of the flavors left in bad vodka.  As for using
expensive vodka, well, the quality dies when the flavors are added.  I
have found that the little diferences that you pay through the nose for
are not worth it when the flavoring agent is added.  I can see it if it
is a spiced or herbal cordial, where the flavors are not as strong, but
not for fruit.  As for other spirited sources, anything with a high
enough alchol content can be considered.  Lower than, say, 20 percent,
and the mixture may actually start to ferment, and over 40-50 percent and
it is no longer cordial. 
	 One thing that I found that works quite well, and is a good
project, is to freeze distill wines.  Using a shallow pan and multiple
freezing, pouring off the water each time, gives a major reduction in
amount, with a higher alchol content.  Depending on the wine used, one
can either use it in a cordial, or drink it on its own behalf as a
cordial.  I have a friend who made a very nice cherry wine and turned it
into a wonderful cordial just that way.  
	If anyone has any remarks, I would be more than happy to hear
them.  
	In service to my heart,
		
		Volker AElfwine




>On a related topic (extracting flavors for drinks), has anyone tried 
>those
>fruit vinegar drinks? It's a wonderful combination--beries and vinegar 
>and
>sugar. I made a Raspberry Vinegar syrup, Black Raspberry Vinegar 
>syrup, and
>a Blueberry Vinegar syrup for that Known World Pennsic Party that was 
>held
>in front of the Store next to Chatelaine's Point 2 years ago.
>
>Here's the process:
>
>Take equal amounts of (rasp-blue-black) berries and white vinegar by 
>volume.
>Crush the berries. Pour on the vinegar. Cover tightly. Shake gently 
>once a
>day for 5 days. At the end of the 5 days, strain well, squeezing out 
>any
>excess juice into the liquid. To the liquid, add equal amounts of 
>sugar by
>volume. Mix well (you may have to GENTLY heat). Store in colored 
>bottles to
>prevent color fade. If using blueberries, the color will be pale green 
>(it
>will turn purple over a long time). These can be stored at room 
>temperature
>(even at Pennsic)in a corked bottle. Shake well before using.
>
>To use: Pour as a syrup over plain desserts (very good with steamed or 
>bread
>puddings). For a drink: put 1/8 cup syrup (according to taste) into a 
>tall
>glass. Add 6-8 oz. water or sparkling water.
>
>Raspberries and Blackberries are supposed to be good for coughs and 
>sore
>throats. You won't have much trouble getting your kids to drink some 
>of this
>when they have a cold. It's like fruit punch (I tell mine it's 
>medieval
>Kool-aid!).   
>
>
>Enjoy---it's almost raspberry season
>
>Aoife---cursing the guys who trimmed the trees away from the electric 
>lines
>and trampled the wild raspberry canes in the process.
>
>
>