[Sca-cooks] Nicholas Flamel

[Michael Gunter]

>I bet you could take slices of raw pumpkin, and macerate them in your
>chosen poison for a given length of time, strain it, add sugar or syrup,
>and then age it.
>--maire

I was thinking of maybe making an essence. Roast the pumpkin,
then puree it with some water. Take the pureed pumpkin and
put in a thin strainer, hang over a bowl and let the juice run out.
Add spices while pureeing. Then take the essence and mix with
the alcohol.

Gunthar

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