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pepcycle
11-23-2009, 10:16
I've used bourbon to macerate varioius fruits. (OK, Soak. Why use a big word when a diminutive one will work).
I've not really soaked a lot of melon though.
Recently, I soaked some canteloupe chunks in AAA. What a pleasant surprise. The canteloupe took on the bourbon and neutralized the alcohol bite.
It might have been the circumtances or the smoothness of the AAA.

I did a second batch and Voile', same results.

I made a canteloupe smoothie with bourbon, as a cocktail and its very good.

Anyone else experimenting with melons and bourbon?
(I expect at least one mammarian double entendre')

TNbourbon
11-23-2009, 14:45
...Anyone else experimenting with melons and bourbon?
(I expect at least one mammarian double entendre')

(Well, let's get it out of the way quickly, then, Ed:grin:!)
When it comes to melons and/or bourbon, I prefer a double:cool:.

barturtle
11-23-2009, 14:59
Those must be very small chunks to soak in AAA...must be a training batch.

"Smoothness if the AAA"...yup, like nothing is there at all, barely a bump.

dgonano
11-24-2009, 20:15
Well Ed, since your expecting a mammarian response "whose melons are you macerating in bourbon, the Patty's? "

spun_cookie
11-24-2009, 20:21
all kidding aside... try some apricots... you may be suprised...

sailor22
11-24-2009, 20:36
The Cantaloupe sounds yummy - I'll give it a shot.

Dried or fresh Apricots?

spun_cookie
11-24-2009, 20:37
dried.. then you can eat the hydrated fruit of your labot

pepcycle
11-25-2009, 10:22
No, the peaches were Patty's.

I got the canteloupes from a "stand" in Hunt's Point.

I thought they were out of season.

Go Figger.