Tag: midori

  • A Kim Kardashian Shrinky Dink Sun Catcher Painted in Dehydrated Midori

    SolidLiquidsProjectSquareLogoI found a new use for the dehydrated Midori I made in the Solid Liquids project

    I made a sun catcher in the shape of Kim Kardashian from her Midori ad, and painted it with dehydrated (and rehydrated) Midori for her dress and X-Rated Fusion liqueur for her hair. Because why not? 

    I started with her Midori ad:

    MIDOMECH0305NoLegal cropped_tn

    And had my graphic designer friend reduce Kim's profile to a line drawing.

    Kim kardashian shrinky dink outline_tn

    Printable shrink film_tnI then printed this onto printable 8.5 x 11 inch shrink film. You know, the stuff used to make Shrinky Dinks, except blank. 

    Then I cut out the shape on the film and baked it in the oven according to the instructions. 

    Kim kardashian shrinky dink finished_tn

    It came out awesome! I am an arts & crafts master! It's about 4.5 inches tall.

    So then I took some of my dehydrated Midori (see dehydration experiments here) and added a few drops of hot water to reconstitute it. 

    Kim kardashian shrinky dink ready for paint_tn

    And I painted her dress. Then I painted her hair using dehydrated/rehydrated X-Rated Fusion Liqueur. Naturally, the Midori drink matches the dress.

    Kim kardashian shrinky dink wet_tn

    And now she makes a lovely sun catcher. 

    Kim kardashian shrinky dink sun catcher_tn

    Until it rains anyway. The thing about painting with dehydrated liqueur is that it washes off with water.

    So I guess this Kim Kardashian sun catcher is also lickable.

     

    If you enjoyed this post, you might also like Campari Fruit Roll-Ups.

    The Solid Liquids Project index is at this link.

  • Solid Liquids: The Deconstructed Midori Sour

    SolidLiquidsProjectSquareLogoJust for fun in the Solid Liquids Project I put some dehydrated Midori to good use. 

    I made a Deconstructed Midori Sour. 

    You dip the lemon in dehydrated Midori, bite into the Midori-coated lemon, and then do the shot of vodka. 

    Deconstructed midori sour1_tn

    With people who do the lime-salt-tequila shot, they use the lime to and salt to hide the taste of bad tequila. In this case, the lemons were so tart that the sugar in the Midori wasn't enough to balance it out, so you need to vodka to chase the lemon rather than the other way around.

    Anyway, this is all in good fun. 

     The Solid Liquids Project  index is at this link.

     

  • Solid Liquids: Dehydrating Other Liqueurs Part Two

    SolidLiquidsProjectSquareLogoIn yesterday's post in the Solid Liquids Project (project index here) I had expanded beyond dehydrating Campari into dehydrating other liqueurs, namely X-Rated Fusion Liqueur, Wild Turkey American Honey, Irish Mist, and Midori. These are all part of the Skyy Spirits portfolio.

    Of these four, only Midori crystallized like Campari had. I tried several methods to make the others crystallize but failed for the large part. I went over those in yesterday's post.

    (Note: Before you get too deep into this, I just want to warn you that at this point I haven't figured out a solution to this problem and I welcome your suggestions.)

    Nothing was working to make the others crystallize, but then inspiration hit.

    Four dehydrated liqueurs in cups_tn

    Inspiration: What Do These Liqueurs Have in Common?

    I realized that two of the liqueurs – Wild Turkey American Honey and Irish Mist – are sweetened with honey!

    Furthermore, though I have no proof of this, I suspected that X Rated Fusion Liqueur may be sweetened with fruit juice.

    Perhaps these other forms of sugar do not crystallize, or don't do so in the same way that cane sugar/sucrose does.

    But first, I figured I should test the theory that X Rated Fusion Liqueur does not crystallize in the same way that known fruit juice-sweetened liqueurs do not crystallize. I placed X Rated Fusion, Hypnotiq, and Courvoisier Rose into cupcake cups and baked them at 140F for about 36 hours.

    Three fruit liqueurs _tn
    Three fruit liqueurs in oven_tn

    Courvoisier Rose came the closest to crystallizing, being a dense and sticky puck of liqueur. The other two were just gooey.

    Three fruit liqueurs in oven finished_tn
    Hypnotiq dehydrated_tn

    Though this doesn't necessarily prove anything, it's a clue that fruit juice-sweetened liqueurs don't crystallize the same way cane sugar/sucrose-sweetened liqueurs do.

    A Further Test

    While I was performing these experiments, I learned of the Stovetop Crystallization Method previously discussed. That method seems pretty foolproof, so I decided to test it on both X Rated Fusion Liqueur and on Wild Turkey American Honey just to be sure they don't crystallize even at high candying temperatures.

    X Rated Fusion turned from pink to brown to black.

    Stovetop x rated fusion liqueur_tn
    Brown stovetop x rated fusion liqueur_tn 
    Black stovetop x rated fusion liqueur_tn
    Cup of stovetop x rated fusion liqueur_tn

    And even at high temperatures, it just formed a thick molasses-like candy syrup that would solidify as soon as you removed it from heat. These sugar pucks do not make good sugar crystals even after you crush them. The resulting sugar/powder is just as sticky as a syrupy liquid.

    Wild Turkey American Honey performed similarly, except it does not turn black. It's more like a caramel at the end.

    Wild turkey american honey stovetop dehydration_tn
    Wild turkey american honey  stovetop (2)_tn

    Again though this doesn't prove anything, it may be a clue as to which type of liqueurs do and do not form crystals when you dehydrate them.

    In the next set of experiments, I'll look at a couple other honey liqueurs to see if they similarly do not crystallize while other liqueurs do.

    Then I'll try to overcome this obstactle.

     

    The Solid Liquids Project index is at this link.