Drink of Choice
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Trying some pineapple infused vodka. We’ll see how it turns out. Doing 135 degrees for three hours. Does that sound about right?“A smooth sea never made a skilled sailor.”
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Trying some pineapple infused vodka. We’ll see how it turns out. Doing 135 degrees for three hours. Does that sound about right?Surg i can already tell you, its going to be terrible, as pineapple isn’t fit for human consumption.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Surg i can already tell you, its going to be terrible, as pineapple isn’t fit for human consumption.
Tex_77 hahahaha. Mostly for the wife. She had something similar recently and has been on me to try to make it.
Mezcal mule while I wait.
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Surg i can already tell you, its going to be terrible, as pineapple isn’t fit for human consumption.
Tex_77 Pineapple is great for human consumption, it’s a great digestive aid. Besides when I was in high school I worked for Dole pineapple in Hawaii running the Ginaca machine that made them fit in the cans. I would do anywhere from 40K-60K pineapples per shift depending on how many breaks I wanted by dulling the knives on the machine. Load with vitamins, has protein and a good source of fiber and it is a great source of potassium 5% of your daily requirement.
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Tex_77 Pineapple is great for human consumption, it’s a great digestive aid. Besides when I was in high school I worked for Dole pineapple in Hawaii running the Ginaca machine that made them fit in the cans. I would do anywhere from 40K-60K pineapples per shift depending on how many breaks I wanted by dulling the knives on the machine. Load with vitamins, has protein and a good source of fiber and it is a great source of potassium 5% of your daily requirement.
johnsbrewhouse and a Dole freeze was awesome on a nice sunny Hawaii day.
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Surg That Sir, is a tasty whisky. One of my top 5 picks.
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Tex_77 Pineapple is great for human consumption, it’s a great digestive aid. Besides when I was in high school I worked for Dole pineapple in Hawaii running the Ginaca machine that made them fit in the cans. I would do anywhere from 40K-60K pineapples per shift depending on how many breaks I wanted by dulling the knives on the machine. Load with vitamins, has protein and a good source of fiber and it is a great source of potassium 5% of your daily requirement.
johnsbrewhouse Who knew something I like and it is good for you, that is odd.
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Jonathon s request, please list your drink of choice. I’ll start, I love bourbon and Coors Light or a good old Coors yellow belly. My bourbons of choice are Elijah Craig, Bulliet, Maker’s Mark, Jim Beam Black and W.L. Wellers. Now if I just want to pound down some drinks a good 7&7 can’t be beat.
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Surg Hail Yes to the Balvenie DoubleWood 12. It’s a very good brand. Looks like you and your cohorts have really enjoyed it.
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Surg That Sir, is a tasty whisky. One of my top 5 picks.
processhead yeah I like this when I need a change from the big peaty stuff like Ardbeg
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Started a batch of holiday Limoncello Per my sister’s request
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen how do you make this? My wife loves lemon flavored anything. I love the background.
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GWG8541 If you prefer an exact recipe they are all over the web
I thinly peel 10 lemons avoiding as much of the white pith as possible
Put peels into a quart jar with vodka or stronger clear spirit (the stronger the alcohol the better flavor extraction I use Everclear 190 proof)
I vacuum seal and do a 2 hr. sous vide at 140-145 F, this dramatically speeds up the process.
You can just put it into a jar and let it soak but it will take 2 or 3 weeks instead of a couple of days
To dilute I like to put the reserved juice back in (a severe no-no to aficionados) along with a three cups 25% sugar 50% water mix after heating to make a simple syrupThis is still a pretty strong sipping mixture which I like but from there you can vary the sweetness and water dilution as desired (commercial Limoncello is around 50 proof)
If you start with a lower proof the mix may vary depending on taste and proof strength
Really the most important part is the lemon peel extraction, from there it is personal tasteGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
GWG8541 If you prefer an exact recipe they are all over the web
I thinly peel 10 lemons avoiding as much of the white pith as possible
Put peels into a quart jar with vodka or stronger clear spirit (the stronger the alcohol the better flavor extraction I use Everclear 190 proof)
I vacuum seal and do a 2 hr. sous vide at 140-145 F, this dramatically speeds up the process.
You can just put it into a jar and let it soak but it will take 2 or 3 weeks instead of a couple of days
To dilute I like to put the reserved juice back in (a severe no-no to aficionados) along with a three cups 25% sugar 50% water mix after heating to make a simple syrupThis is still a pretty strong sipping mixture which I like but from there you can vary the sweetness and water dilution as desired (commercial Limoncello is around 50 proof)
If you start with a lower proof the mix may vary depending on taste and proof strength
Really the most important part is the lemon peel extraction, from there it is personal tasteglen thanks, sous vide it is.
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GWG8541 If you prefer an exact recipe they are all over the web
I thinly peel 10 lemons avoiding as much of the white pith as possible
Put peels into a quart jar with vodka or stronger clear spirit (the stronger the alcohol the better flavor extraction I use Everclear 190 proof)
I vacuum seal and do a 2 hr. sous vide at 140-145 F, this dramatically speeds up the process.
You can just put it into a jar and let it soak but it will take 2 or 3 weeks instead of a couple of days
To dilute I like to put the reserved juice back in (a severe no-no to aficionados) along with a three cups 25% sugar 50% water mix after heating to make a simple syrupThis is still a pretty strong sipping mixture which I like but from there you can vary the sweetness and water dilution as desired (commercial Limoncello is around 50 proof)
If you start with a lower proof the mix may vary depending on taste and proof strength
Really the most important part is the lemon peel extraction, from there it is personal tasteglen Love the using of sous vide to speed up the process. I find that the sous vide process gives the final brand a more intense taste than just letting it sit on the counter for 2-3 weeks. Have fun with it.
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glen Love the using of sous vide to speed up the process. I find that the sous vide process gives the final brand a more intense taste than just letting it sit on the counter for 2-3 weeks. Have fun with it.
zbigjeff Yeah, it works great
I think I use less sugar than typically called for, I like it less syrupy and with a little more alcohol punch -
GWG8541 I do usually let it set under vacuum for a couple of days even with sous vide before or after.
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
GWG8541 I do usually let it set under vacuum for a couple of days even with sous vide before or after.
It is decision time.
“You never really die until you end up on the wall at a Cracker Barrel”
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