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4
votes
2answers
58 views

Infusing Chilies in Alcohol

I have been reading about infusing chilies in alcohol to create a liqueur, and I'm not clear on how they should be infused (if at all). Various sources suggest various methods (whole vs. chopped, ...
2
votes
2answers
233 views

Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?

The recipes for fruitcake that I've looked at say to soak the dried fruit in brandy, rum, etc., i.e., something with a high alcohol content. I've been using liqueur which works well. I was wondering ...
1
vote
1answer
67 views

Raspberry Infused Vodka

I recently discovered a number of bottles of raspberry infused vodka in my grandmother's basement. They are all many years old, and I'm wondering if they're still safe to drink. They seem to have a ...
1
vote
2answers
340 views

Would baking chocolate with baileys/kalhua cook out the alcohol?

Good day. My friends and I are planning on making a skillet based smores but with a twist. I've seen tons and tons of recipes but the basic recipe is that there's chocolate at the bottom of the ...
2
votes
1answer
76 views

Is cooking with fruit liqueur comparable to cooking with fruit juice?

I had some cranberries and blueberries that were past their prime, so to preserve them I made them into a liqueur. However I'm not much of an alcohol drinker, so I was thinking of using this liqueur ...
4
votes
1answer
185 views

Is there any reason not to keep fruits inside nalewka for too long?

In much of Eastern Europe, it is common to prepare so called nalewka. The basic idea is to take some fruit (e.g. cherries, blackcurrants) and macerate it in strong alcohol, then remove the fruit and ...
20
votes
1answer
2k views

What is a liqueur?

I was sitting in a hotel bar sipping cocktails with friends last night, and as one of the less well-versed of us was casting an eye over the cocktail list, he idly asked "is vermouth a liqueur?". "Of ...
6
votes
1answer
584 views

Determining sugar content of liqueurs

My girlfriend and I have been experimenting with making different flavors of chocolate truffles. One difficulty with this is that different flavorings have different amounts of sugar, meaning we need ...
14
votes
6answers
2k views

Can liqueurs be reduced?

I'm thinking specifically about Frangelico, but Kahlua is another one that I use quite a bit. I don't care about alcohol content, but I would like stronger flavor and less liquid.
5
votes
2answers
3k views

Balance overly sweet liqueurs

When dealing with particularly sweet liqueurs, in particular Midori (a very sweet melon flavored liqueur), I tend to find their sugary nature overpowering the rest of the drink. What is the best way ...