[Sca-cooks] Blacksmith Cordial- was- Re: Long Peper

[Susan Fox-Davis]

Phlip wrote:

>Ene bichizh ogsen baina shuu...
>
>>OK, that was a question hook, wasn't it?  I'll bite that hook:  how do I
>>make Blacksmith's Cordial?  Do I need real blacksmiths?  I could borrow
>>Oso probably...
>>
>>Selene C.
>>
>
>It's pretty easy. Measure out equal amounts of cubebs, long pepper, grains
>of paradise, mixed "normal peppercorns, and slice up that volume or more of
>fresh ginger. Place in the bottom of a bottle, and fill the rest of the
>bottle with a 50/50 mixture of brandy and vodka. Cap and let sit for at
>least a week (a month is better).
>
>Depending on how you want to do it, you can then decant and strain and
>rebottle, or you can do as I've been, and drain and strain a bit off and
>refill the bottle with more liquor- I've done both.
>
>Can't really tell you total proportions, because it varies as to which
>method you're usung- I used a 1/2 gallon vodka bottle, which might be a bit
>more than you want.
>
>Very tasty, but a bit warmer than most people like- I imagine there's a
>couple people on this List who could tell you about it ;-)
>
>Saint Phlip,
>CoDoLDS
>

Holy Pele.  This is going to be a treat.  OK, it's time to put up the 
Twelfth Night gift cordials anyway.  

The other no-sugar treat I'm infusing at the moment is Clove Vodka. 
 Just cloves, and vodka.  Makes fabulous chilled shots, fire and ice at 
the same time.

Selene C [for Chaud-Froid!]