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 Posted: Fri Jan 04, 2008 11:04 pm |
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ORDER OF THE SKULL
Joined: 08 Jul 2006
Posts: 5715
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| lush702 |
| Posted: Sun Jan 06, 2008 3:07 pm |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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yo, fellas!
just a suggestion here - alcohol begins to evaporate @ 172 degrees F, boiling point for h2o (as we all know) is 212F, thus, by pouring the whiskey in to boiling liquid &/or REboiling it, you're reducing the "potentcy" of said concoction by +/-15%...the longer/more it is boiled the more alcohol evaporates --- ie: when you flambe a dish w/ booze, it takes time for the alcohol to burn off (actually, in this example, it's the vapors that are burning off, having evaporated out of the liquids) & the fire to go out, leaving LESS alcohol by % but the flavor remains.
give this a shot for this recipe - bring the flavoring componants to a boil, reduce heat to a simmer (an hour should suffice), the reduction of the water content of the mix will concentrate the flavors as they meld together --- cut the heat off, then add the alcohol, let them steep together until cooled to room temperature - strain, rebottle, chill (if desired). Actually, if you bottle it & keep it capped there is no reason you can't leave it @ room temp (nothing in it to go bad/sour), then, enjoy @ that temp or heat gently on stove or in microwave & enjoy!
just my $0.02...stay warm!
lush |
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