Archive for the ‘Drunken Bunny Liqueurs’ Category

Sloe Gin 2013: 3 Month QC   3 comments


Three months now and the  Two Cures Sloe Gin is coming along nicely compared to last month although it is still a bit harshly alcoholic…pot calling the kettle, etc.  This was the last test of this batch at the Eastcott house, so next month’s taste will be a half mile closer to the origin of the fruit; perhaps that will have some positive effect on it.

After topping up with fresh gin, this stuff is now :

92.7% aged 3 months (the amount of original sugar, as well)
2.4% aged 2 months
2.4% aged 1 month
2.5% raw gin

Next taste in 28 days….

Sloe Gin 2013: 2 Month QC   4 comments

two cures 2014-01-14 time 2 month


Two months into Two Cures, it is time to do quality control again.  Not nearly so harsh as last month and a lot spicier, it still needs age.  Fortunately it is getting the full year.  After topping up with fresh gin, this stuff is:

95.1% aged 2 months
2.4% aged 1 month
2.5% raw

Until next month….

DT #004, 04 Jan 2014 (Apple Bourbon Toddy)   1 comment

dt 004 toddy and brian wilson

“It’s not record night,”
I protest before ten more
Records and drinks pass.

Name: Apple Bourbon Toddy
Type: booze
Recipe: two shots of apple bourbon topped with boiling water (I used Airborne Apple, but it is a limited run)
Venue: at the house, sheltered from the storm (and listening to records and cd’s)

Review/notes: this stuff really benefitted from the extra age on the nuts, noted in the original post…once the last of the cloud has settled and we do the final decant it will be quite lovely liqueur

[DT =Daily Tipple, explained in DT #000 here]

Egg Nog [Advent Booze Calendar: Christmas Day]   5 comments

eggnog finished

First thing Christmas morning it must be Egg Nog.  Okay, more often it is a Bloody Mary made with a beef stock base, but that’s medicinal.  We went light this year and as a throwback to my childhood I made the Egg Nog recipe I grew up with.  This is not a good Christmas memory from way back when…none of them are.  But, the recipe is tight, and you should try it.

Okay,  here’s the recipe but with some of the memories attached (my childhood was not your childhood):

egg nog start

Whisk together some eggs and milk.  ‘Use the milk from the dairy, boy.  The top part with the cream.’

.. okay for this part one big serving takes two eggs, 1/3 cup milk, and 1/3 cup cream; if you have a cow, let the milk settle and take the top couple inches off a gallon after it settles, and a couple of eggs (scale up as necessary, keep the milk to cream ratio about 1-to-1)..

Once foamy but not solid, slowly add 1/3 cup sugar and an Italian’s pinch of salt (not an Italian’s pinch OF SALT but and ITALIAN’S PINCH of salt or about 1/6 tsp) and continue to whisk until still not firm (this is not a meringue, Boy).

eggnog middle steps

This part is critical.  It doesn’t have to be rum.  It can be bourbon or straight Canadian or even Bushmill’s straight whiskey but it should be 80 proof (40% abv,  even vodka works).  The idea is that the booze is drinkable and disables the bacteria native to the eggs–it ‘cooks’ the eggs but if it actually cooks the eggs it is ruined; you have to add it slow enough that the alcohol doesn’t cause the protein to denature–an art but not a high art–and then, once fully incorporated set the goo in the fridge for twenty to thirty minutes to finish the biocidal effects.  Anyway, slowly whisk 1/3 cup (or more, go ahead, do more it won’t kill you or the guest…trust me, it never kills the fuckers) into the mixture; slowly…do you hear me? SLOWLY so the egg proteins don’t solidify; you can’t go too slowly but you can go too fast.  Okay, if everyone is in a hurry (“ME NEED SUGAR, BOOZE, PROTEIN”) it can be too slow but the only way to make this edible is patience.

This is harder than you might think especially if you are successful the first time (…beatings…so many unnecessary beatings…) but really is worth the stress or, should you have avoided the  beatings (you pussies) and just lucked into this (you’re welcome) and find it happily awaiting you in a glass, nonjudgemental and smooth and, frankly,  a delight then you should scrape a few grindings of nutmeg atop and sip away whilst listening to some delightful Christmas crapola — I would suggest the Flagpole Christmas White Album or one of the Christmas Cocktails line of recordings, but feel free to DeeJay whatever-the-fuck works for you (you’re all at the hospital with salmonella before lunchtime, anyway).

Best to all, sorry if any of this was a bummer (a third cup of booze will be a start on forgetting it, btw).  Christmas ain’t Christmas if it ain’t dark.  Or, intoxicating.

Previous entry here.

Hot Apple Pie Toddy (Schoolhouse Booze Homework)   2 comments

hot apple pie

Assignment was to come up with a hot drink…lazy student that I am, this is it: two shots of apple and cinammon infused bourbon and some boiling water (the apple bourbon written up here and here).  Very good for a rainy winter day while fighting a winter cold.

Airborne Apple Bourbon, Christmas 2013   3 comments

Airborne Apple Bourbon

Four weeks after starting the infusion I could wait no longer (the initial process described earlier, here).  So, the cheesecloth and funnel came out and the liqueur deployed, a rapid deployment compared to last years 6 week batch.  I finally settled on the Band of Brothers theme reckoning apples from this tree probably fed a few of the boys 70 years ago.

I have had a taste or two along the way, once two weeks ago when it was still a bit harsh (but much mellower than the week before that).  Some of that may have been down to our choice to cut the brown sugar in half and some might have been the short aging process.  Still, the apples themselves shone through drafting their malic acid and natural sugars for the effort, but they were also very tart fruit and there is an almost lemon peel bite to this batch.  And, two weeks more steeping (and a handful of walnuts) would really have mellowed the drink: it’s meant to be strongly alcoholic but not to taste or smell that way.

I promised the guy at Magnum Wine Shop a taste but it turned out such a disappointment compared to the last 7 or 8 experiments that I feel like I will have to qualify the description.  At least he’ll probably beg off any future offers from me (although, that’s disappointing, as well).  Harsh, brutal, and with God on its side.

[UPDATE: The sharp edge settled a little over night, but after the frankly successful toddy the remaining liquid has been put back on top of a handfull of walnuts and another apple to steep for two more weeks.]

airborne apple bourbon filtered

Sloe Gin 2013: 1 Month QC   4 comments

two cures 2013-12-14 time 1 month a

The Two Cures Sloe Gin is coming along nicely.  The monthly Quality Control tests show it to still be strongly gin-like but assuming colour, sweetness, and fruit and nut aspects hoped for, albeit with a very harsh and even oily edge to it that should mellow over the course of the year.  A total of 125 mL taken and bottles topped up with clean gin…so we have 97.5% that is 1 month old and 2.5% at t=0.

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