In yesterday's post I described how I bought a pill press to make tablets out of the liqueurs.
I started with Angostura bitters, but then made additional "flavor pills" out of Campari, Midori, and Aperol.
I was thinking that these would be fun flavor enhancers for drinks, especially champagne drinks.
A cool presentation might be to give a guest a glass of champagne and a variety of flavor enhancers from which to choose. To make it extra fun, I put some in a pill box.
Then you pick your pill and add it to the sparkling wine. It fizzes up nicely.
And eventually it breaks down and colors and flavors the drink.
It does take several minutes for the flavor to become noticeable in the champagne. I tried to speed up the process by experimenting with adding baking powder to the mix, but this affected the flavor of the drink.
Thus this works best with the most strongly flavored liqueurs, and using rather large sized flavor pill tablets. It could also be a fun addition to hot tea.
Sometime soon I'll do some experimenting (I've run out of sparkling wine for now) to see which flavors work best in this format.
I hope this inspires some fun experimenting!
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