Weird things…

No sexy pics here, I just want to post about the various crap I’m working on.

Root Beer Bitters

375 ml 151* rum

1 tsp. Root Beer Extract

1/4 tsp. Vanilla Extract

1 tsp. Gentian

I started this one today, so I’m going to give it about ten days.  It’s a pretty heavy amount of gentian, so I’ll be checking it frequently.

Update (11/15/09): Added 2 oz. Spice Tincture to this… not quite bitter enough, but definitely getting there.  Adding 1/4 cup caramelized sugar and 100 ml water should get the flavor about perfect.

Toasted Walnut Bitters

375 ml Toasted Walnut 107* Weller Bourbon (Fat Washed)

1 tsp. Calmus

I did the fat wash on this one last week, added the calmus today.  My problem in the past is getting pronounced enough walnut flavor.  My previous attempts pretty much disappeared when used in anything other than an old fashioned.  If it gets to the right bitterness but still doesn’t have the flavor, I’ll do another fat wash I guess.  I could just add some walnuts while I’m waiting, but they really absorb a lot of the booze.  Dunno.

Lemon Grass & Black Peppercorn Bitters

375 ml 151* Rum

6 oz. Lemon Grass

20 Black Peppercorns

2 oz. Citric Tincture

1/2 tsp. Gentian

This one has been macerating for a few weeks.  I added the gentian and citric tincture on the 1st of November.  Another week should give me the bitterness I need.  At that point I’ll cook the solids, add caramelized sugar and a bit of water, add back to the rum and allow the mix to sit for a few days before I separate it out.

Update (11/15/09): Separated the liquid from the solids today.  Simmered the solids for about 10 mins over medium high heat until slightly toasted and very fragrant.  Added 100ml water to deglaze.  Caramelized 1/4 cup sugar, added to solids, stirred until caramel dissolved.  Added back to liquid, and into the fridge for a few days.  It’s pretty friggin good, let me tell you.

Smoke Bitters

375 ml. 151* Rum

1 tsp. Lapsang Suchong black tea

1 tsp. Calmus

Made today.  My concern is the tea will macerate much quicker than the wormwood, but that may be a good thing.  This may be used as a smoke tincture – an additive for other bitters.  Not sure, just something I’ve been thinking about.

Update (11/15/09): This has taken on a really earthy note.  Not very good.  Not sure if it’s the calmus or the tea.

Strawberry-Rhubarb Potable Bitter

Lots of stuff in this one.  Should be done in a few days.  I’ve got most of a post written about it already.

Ginger Liqueur

Definite success.  Once I get my new camera I’ll do a post about this.  It was a pain the diznick, but worth it.  Just wish I made more.

Again, this post is mainly for me to keep a record of what I’m doing and how I did it, so I don’t lose shit.  Also, whilst at Merchant’s in Dearborn I scored a bottle of 2009 release Thomas Handy Sazerac.  It’s 129 proof.  Word the fuck up.