Category: liqueur
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Solid Liquids: Campari Syrup
In the last post in the Solid Liquids project, I used dehydrated Campari to make a non-alcoholic Campari & Soda. Then it occurred to me that for that purpose there was no need to dehydrate the liqueur completely. I could just burn off the alcohol and have a non-alcoholic syrup. So that's what I did.…
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Solid Liquids: Cane Sugar, Fruit Sugar, and Honey
I hit a snag in the Solid Liquids Project (project index here) as I can get some liqueurs to dehydrate into a powdered sugar, but not others. In the last two posts, I think I've identified a commonality in the liqueurs that did not crystallize: they are probably sweetened with something other than (or possibly…
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Solid Liquids: Dehydrating Liqueurs in the Microwave
In the process of making powdered liqueurs for future use, I've been trying to figure out the best method to get liquids into solids. I'll be comparing the microwave to the oven to the food dehydrator, using Campari as my first liqueur in all of them. In today's post we'll look at using the microwave.…
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Solid Liquids: Dehydrating Liqueurs in the Oven
In the process of making powdered liqueurs for future use, I've been trying to figure out the best method to get liquids into solids. I'll be comparing the microwave to the oven to the food dehydrator, using Campari as my first liqueur in all of them. In today's post we'll look at using the oven.…
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Solid Liquids: Dehydrating Liqueurs in a Food Dehydrator
In the process of making powdered liqueurs for future use, I've been trying to figure out the best method to get liquids into solids. I'll be comparing the microwave to the oven to the food dehydrator, using Campari as my first liqueur in all of them. For now let's talk about the food dehydrator. I…
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Solid Liquids: Techniques
The next step in the Solid Liquids project is to look at the various methods people are using to dehydrate liqueurs down to sugars. After searching the interwebz, here are some techniques I found. I don't think the original DrinkBoy forums are online anymore- at least I can't find them- but that's where this technique…
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Solid Liquids: Dehydrated Liqueurs on Cocktail Menus
I've spent some time researching powdered/dehydrated liqueurs online to see where and how they've been used. Turns out: all around the world. Below are the few I found. It seems that for the most part these dehydrated liqueurs are used as a powdered rims on cocktail glasses, as garnishes sprinkled on top of egg white drinks,…
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What’s the Difference Between Orange Curacao and Triple Sec?
There are no legal differences between triple sec and Curacao, only a few practical and many historical differences. In summary: Both triple sec and Curacao are orange-flavored liqueurs, and today’s triple secs are typically clear, while curacao is either clear or sold in a variety of colors, including blue. Curacao liqueur is not required to…
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Chartreuse Secrets
Some friends who meditate told me about the movie Into Great Silence, which follows the Carthusian monks of the Grande Chartreuse in the French Alps. As I barely stop talking you can bet they weren't telling me about its depiction of the silent lifestyle of the monks as something of interest, but because there is…
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Chartreuse + Chocolate = Delicious
The week before Paul Clarke wrote about the same topic to make it look like I ripped him off, I wrote my next blog entry for FineCooking.com, about the magical mystery combination of Chartreuse liqueur and chocolate. While Paul was creative and found four drinks that combine the two ingredients, I went to Jamie Boudreau and…