Bmac Posted October 28, 2012 Share Posted October 28, 2012 Taking a queue from Ralfy, I decided to make a Christmas Bourbon liqueur. I am going to use a mix of different wheaters and spices. Here's what I have prepped so far:[*=1]Rebel Reserve + Coriander[*=1]Maker's Mark + Lemon rind[*=1]Old Fitzgerald Prime + a Nutmeg[*=1]Larceny + Cinnamon stick[*=1]Old Weller Antique (7yr AS) + Whole Vanilla Bean[*=1]Weller Special Reserve + Anise[*=1]Wheated Bourbon Blend + Clove + AllspiceThese will sit for 3 days before I use them. Then I am going to mix them up in various quantities into a single bottle, let that sit and marry for a month or two and WA-LA, "Christmas Bourbon Liqueur". Before the sneers and jeers about wasted whiskey, many of these were at their last few drams so it's an excellent way to create shelf space and remove unwanted bourbons rather than sending them down the drain.I will come back and let everyone (well, anyone who reads this) know what the outcome is. Link to comment Share on other sites More sharing options...
callmeox Posted October 28, 2012 Share Posted October 28, 2012 What are you using to sweeten it? Link to comment Share on other sites More sharing options...
Bmac Posted October 28, 2012 Author Share Posted October 28, 2012 Two sweeteners. When the mix is ready I will add 1 tablespoon of pure maple syrup and one table spoon of caramel that I will cook(sugar).Then I will see hlw that tastes and decide if more is needed. Link to comment Share on other sites More sharing options...
White Dog Posted October 31, 2012 Share Posted October 31, 2012 Larceny already tastes like a cinnamon stick. Link to comment Share on other sites More sharing options...
Bmac Posted November 1, 2012 Author Share Posted November 1, 2012 Larceny already tastes like a cinnamon stick.Right. The idea for the most part is to over intnsify the flavor already there. Right now the mix smells like perfume Link to comment Share on other sites More sharing options...
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