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An infusion basically involves steeping fruit, spices, or any other solid food product in a liquid — in this case, alcohol — so it absorbs the flavors in the food, explains Neil Grosscup, CEO ...
Add 1 cup of water for every cup of vodka, then do a test to make sure your plants won’t be sensitive to the concoction: dab a leaf or two with the mixture and check them every day for a few ...
Vodka-infused gummy bears: For a grown-up twist on a classic candy, you can soak gummy bears in vodka for a few days and let the alcohol dry. The bears will look normal, but taste like alcoholic ...
Flavored rums and vodkas frequently have an alcohol content that is 5–10% ABV less than the corresponding unflavored spirit.. Flavored rice wines—flavors include star anise-coffee, banana-cinnamon, coconut-pineapple, galangal-tamarind, ginger-red chili, green tea-orange, lemon-lemongrass and mango-green chili.
The most popular variety is the coconut lambanog which is commonly described as "coconut vodka" due to its clear to milky white color and high alcohol content. It originates from Luzon and the Visayas Islands (where it is known as dalisay de coco ).
For the Infused vodkas herbs, dried fruits & spices are poured into 50% water-alcohol mix and kept until an Infusion extract is ready. Then they are distilled and filtered and mixed with vodka. Infusions have the color, taste, and aroma of primary products. [36] Process of the aroma spirits production for flavored vodkas is similar to perfumery.
According to Demeterio, early Visayans made five different kinds of liquor namely; Tuba, Kabawaran, Pangasi, Intus, and Alak. [4]Tuba, as said before, is a liquor made by boring a hole into the heart of a coconut palm which is then stored in bamboo canes.5 Furthermore, this method was brought to Mexico by Philippine tripulantes that escaped from Spanish trading ships.
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