I'm new in these parts, but not to this mad pursuit. I look forward to many
Recently Lynn mentioned an interested in Cointreau. I have had success
making orange essence as follows:
Place a tall shot glass upside down in the bottom of a wide-mouthed glass
Pour neutral spirits into the jar to just below the top (once the bottom) of
the shot glass. High proof spirits gets good results.
Place a good quality, fresh, washed orange on the shot glass. It should sit
just above the liquid level and not be touching it.
Seal the jar and let the whole mess sit for a week or two (the wait pays
off). During this time the alcohol will cause the oils in the orange to
sweat out and be pickup by the liquor. For stronger flavor, repeat with
Decant the liquor and process as you please with sugar or whatever you wish.
This is not exactly Cointreau but very nice in all sorts of beverages.
Hope this helps.
Ain't life a kick?
- At 12:24 PM 4/4/01 -0600, you wrote:
>Howdy-Thanks for this - coincidentally I have a fresh supply of 85% downstairs,
>I'm new in these parts, but not to this mad pursuit. I look forward to many
>Recently Lynn mentioned an interested in Cointreau. I have had success
>making orange essence as follows:
so am looking forward to trying it. As for "not exactly cointreau", after
the success of the homemade gin essence I quickly discarded the notion that
whatever I made had to be an exact replica of a commercial product to be
I don't suppose anyone has a recipe for something resembling jagermeister
... ? If I get that, I'll have my 3 pet 'poisons' covered; or 4, if you
count vodka ...
- According to commercial literature, Jagermeister is a bitters not a liqueur,
and it has:
anise, poppy seed, juniper, and ginseng in it (Spirits &Cocktails, Dave
Broom, Carlton publishing, 1998) What amounts these are in, or if there is
anything else, I don't know. Another unknown is the base spirit used to make
it (brandy, grain alcohol, rum, etc). I tried a while ago, but after a nasty
Jager-inspired hangover, I no longer drink it. My one experiment shows that
poppy seeds leave an oily residue on the surface of the alcohol they are
soaked in. I hope this ingredient list may help- Good luck!
> >Recently Lynn mentioned an interested in Cointreau. I have hadsuccess
> >making orange essence as follows:Thanks for that, Tom - I'm off to get a couple of good oranges this
>As for "not exactly cointreau", afternotion that
> the success of the homemade gin essence I quickly discarded the
> whatever I made had to be an exact replica of a commercial productto be
> any good.Yep, I'm with you all the way on that one, Lynne. If it tastes good,
drink it! You can see the family resemblance between commercial gin
and the stuff produced with that other recipe, but the home made
stuff is much, much tastier. I'm looking forward to trying this new
For me, the missing poison is bourbon. I must have tried every
bourbon essence on the market and the best I've come up with so far
is the Jack Daniels soaker chips. Maybe I'm just too impatiant to let
the flavours develop properly...
- bourbon isn't a difficult drink to make. Just use some of the artificial
aging methods to speed things up. Heating and cooling the spirit while in
contact with the wood in fairly rapid cycles speeds things up (one hot cool
cycle is equivalent to one day of aging). Bubbling air through the spirit
also has been shown to help. By the way, here's a good recipe to try- 50%
corn, 30%rye, 20% 6row barley- just brew an all grain style batch of beer
without adding hops. If you have no interest or knowledge about all grain
brewing try this: Boil for 1 hour in 2.5gallons of water: 3/4 lb of yellow
cornmeal and 1/4lb flaked rye. After this boiling time add in ten pounds of
sugar and stir until it dissolves, then add another 2 gallons of cool water
to it to bring the temp down fast, then pitch your yeast. Sourdough bread
yeast is good for this recipe. After it's done, pour it through a window
screen (or something similar) to catch the grain and prevent it from getting
in the still, then run it to about 70 to 80%abv. age it and water it down
however you like.
- Thanks! That's what I love about all this, there's always something
new to learn - and taste!
I'll try your suggestions out. I think the main problem I have with
bourbon essences is the burnt sugar taste they all seem to have. I'd
rather have a drink that tasted like bourbon and not necessarily
looked like it. I wouldn't care if it was bright green as long as it