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Here’s a step-by-step guide to infusing liquor at home, according to Grosscup and some passionate mixologists I had the pleasure of consulting. Or, use the bottle the spirit came in, says Dev ...
Three ingredients, sorghum, fuqu (麸曲; a wheat bran based qū), and water make up the ingredient base. The sorghum is crushed, cooked, cooled, and mixed with the qū before being added, in a liquid state, to a stone or steel fermentation vessel where it will be left to ferment for a relatively short period of about four to eight days.
Photo Credit: jamz196/Flickr 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 ...
A variety of nalewka recipes in various stages of preparation. Nalewka (IPA:), plural nalewki, is a traditional alcoholic beverage from Poland. [1] Similar to medicinal tinctures, [2]: 108 it is usually 40% to 45% alcohol by volume, though some can be as strong as 75%. [3]
Herbal remedies are commonly produced through infusions in water or oil. Flavored oils: Plants with desirable flavors may be steeped in an edible oil or vinegar for an extended period; the infused oil or vinegar is often sold still containing the plant and is then used as flavoring. Chilis, lemon, garlic, and many other plants may be used.
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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.
A glass of sparkling water. Carbonation adds a festive flair to drinks. It also increases the absorption of the alcohol into the blood stream due to increased pressure in the stomach, potentially resulting in faster intoxication. [2] Bitter lemon – flavored with quinine and lemon (both juice and pith)