I have yet to see a post in this thread that isn't completely awesome.
"Remember that your sense of humor is inversely proportional to your level of intolerance."
- Serge Storms
Two lessons learned.
1. Anise Seed is very strong and small amounts add lots of black licorice flavor
2. Anise Seed is very strong and small amounts add lots of black licorice flavor
Besides that the vanilla, lemon and juniper balance is FANTASTIC.
I love this stuff. I may be the only one. (Again!) but this is interesting enough to try again with less anise.
I made a new batch with 3 more pints of bourbon, double dose of lemon, vanilla bean and lemon rind.
Will mingle the new with the over-anise batch by adding the anise batch in increments till I get a good balance on the anise.
I love the anise note, but not in excess. (Like EC18 on steroids)
Tomorrow, after mingling, I'll make a bourbini with white vermouth.
So what goes in a bourbini, definitely not olives?
I'm thinking candied lemon.
Bourbonian of the Year 2006
Comissioned by Paul Patton, 1999
"It ain't the booze that brings me in here, it's the solace it distills"