It was the year 1678. The international wine trade was in full swing, with French, Spanish, and Italian wines zipping …
This Hot Herbal Tea Will Soothe Your Throat and Calm Your Cough.
Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.
I have been enjoying tamarind flavors in a number of Indian and Thai dishes for years, but until recently it had not occurred to me to attempt to use tamarind in anything myself. Last year, I was making a recipe that called for tamarind concentrate. We used it in a few dishes (and a few cocktails), and when I recently stumbled upon a bag of dried tamarind pods in a local international market, I decided it was finally time to figure out how to really use this lovely fruit.
Now, I am certainly not an expert on how to properly use tamarind. So for those of you who are, feel free to chime in on how I should have prepared this fruit.
Do you like gingerbread? I love it, and it seems a shame that it is not often enjoyed outside of the holiday season. I set out to make a liqueur that tasted just like gingerbread and I think I nailed it!
It is pretty easy to get your hands on an oak barrel. You can even get them in small sizes, like one liter. But when I stumbled upon The Barrel Mill Oak Infusion Spirals at my favorite home brew supply store, Oak Infusion Spirals I knew I wanted to test out a different method of oak-aged cocktails.
Adapting Jeffrey Morgenthaler’s Rye Manhattan recipe to a smaller scale, I added the contents to a quart jar, and then cut off a section of the oak infusion spiral and placed it in the premixed cocktail jar. After waiting the requisite five weeks, we did a taste-test comparing the Oak-Aged Manhattan to an un-aged Rye Manhattan. We really enjoyed the Oak-Aged version more, noting that it did have more depth than the un-aged counterpart.
Dried fruits tend to infuse fairly quickly, and leave a thicker feel to the liqueur. This infused so quickly that I ended up adding more bourbon, and after a few more days, the same luscious cherry flavour had taken over.
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