Drink of Choice
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Keeping all ingredient’s in state today.
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Keeping all ingredient’s in state today.
HerbcoFood Never saw that brand on the shelf. Pear is a good palate pleaser.
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HerbcoFood Never saw that brand on the shelf. Pear is a good palate pleaser.
zbigjeff I don’t know how far out of Texas their reach is.
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zbigjeff I don’t know how far out of Texas their reach is.
HerbcoFood I do get a number of Texas products. Will be looking for it. The “pear” is what makes it different.
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HerbcoFood I do get a number of Texas products. Will be looking for it. The “pear” is what makes it different.
zbigjeff They have a slew of flavored vodkas, the ones I’ve had are pretty good. They are a little sweet, so I will cut it with mineral water and I might also add in some regular vodka…
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zbigjeff They have a slew of flavored vodkas, the ones I’ve had are pretty good. They are a little sweet, so I will cut it with mineral water and I might also add in some regular vodka…
HerbcoFood - I infuse my own with the sous vide.
Life is a Garden - Dig it.
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HerbcoFood - I infuse my own with the sous vide.
lkrfletcher said in Drink of Choice:
HerbcoFood - I infuse my own with the sous vide.
Can you describe how you are doing this? It’s got me curious.
Paul
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Just add what you want for flavor and run sous vide for a few hours at 130 degrees.
Life is a Garden - Dig it.
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lkrfletcher said in Drink of Choice:
HerbcoFood - I infuse my own with the sous vide.
Can you describe how you are doing this? It’s got me curious.
processhead
Here is a blueberry margarita, but same principles apply.
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lkrfletcher said in Drink of Choice:
HerbcoFood - I infuse my own with the sous vide.
Can you describe how you are doing this? It’s got me curious.
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lkrfletcher said in Drink of Choice:
HerbcoFood - I infuse my own with the sous vide.
Can you describe how you are doing this? It’s got me curious.
processhead Enjoy
Life is a Garden - Dig it.
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Latest thing I have tried is lime vodka, saves me time and squeezing when I make Moscow Mules.
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Just add what you want for flavor and run sous vide for a few hours at 130 degrees.
lkrfletcher Is that just a quicker process opposed to just putting whatever you want into a bottle and let it sit for awhile?
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lkrfletcher Is that just a quicker process opposed to just putting whatever you want into a bottle and let it sit for awhile?
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Pineapple rum is very good too
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Just add what you want for flavor and run sous vide for a few hours at 130 degrees.
lkrfletcher Yep!!! No more waiting “weeks” for the flavors to infuse. Yay for us.
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This afternoon/evening pours.
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This afternoon/evening pours.
HerbcoFood I’ve never had the Black Ridge before. Let me know how that is. I’ve never had a bad BH pour, so your having a good evening for sure.
“You never really die until you end up on the wall at a Cracker Barrel”
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HerbcoFood I’ve never had the Black Ridge before. Let me know how that is. I’ve never had a bad BH pour, so your having a good evening for sure.
GWG8541 Just made a pour of the Basil Hayden, not gonna lie its smooth, well that also should be expected of an 80 proof.
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This afternoon/evening pours.
HerbcoFood Had many Basil’s. But, not the other one. Have fun tasting both.
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