The aim of the Solid Liquids Project is to research the best way to dehydrate liqueurs and use the resulting flavored sugar in creative ways. This page is the project index that will link to all the posts.
The Solid Liquids Project
- Cocktails with dehydrated liqueurs found on menus.
- Literature review: techniques used to dehydrate liqueurs.
- An oral history of liqueur dust
- Trying out techniques:
- How NOT to dehydrate Campari
- Using a Food dehydrator
- Using the Oven
- Bulk Dehydration in the Oven
- Using the Microwave
- Stovetop Syrup
- **Stovetop Crystallization
- Dehydrating other liqueurs: Problems
- Investigating other liqueur sugars
- Cane Sugar, Fruit Sugar, and Honey
- Orange Liqueur Dehydration with Tapioca Maltodextrin
- A Note About Dehydrating Honey
- **Which Liqueurs Crystallize When Dehydrated?
- Using Solid Liquids
- Non-Alcoholic Campari & Soda, powder version
- Non-Alcoholic Campari & Soda, syrup version
- Campari Fruit Roll-Ups
- The Deconstructed Midori Sour
- A Fun Use for Non-Crystallizing Liqueurs
- The Missing Link Avaition
- A Kim Kardashian Shinky Dink Sun Catcher
- (Fail) Liqueur-filled Capsules
- The Bitter Pill
- Champagne Flavor Pills
- Extreme Aperol and the No Baloney Negroni
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