369837 Sat Feb 10 16:37:22 -0800 2007 8 36 Spirits 0 2280170 I'm going to try experimenting with some old recipes for infusing liqueurs and cordials. In the text of the cookbook "the Cook and Housewife's Manual" (1826) by Margaret Dods, she calls for "rectified spirits" or proof brandy or whisky (with no peaty taste). When I look up rectified spirits I get references to either German or Polish spirits not available in the U.S. or Everclear. I have to admit to a kind of mental flinching when I hear Everclear, but if it's the appropriate base for liqueur infusions, I'd try it. When I look up infusing here, it seems like most people use vodka.Vodka wouldn't really be historically accurate - I don't think they were drinking much of it 1820's Scotland, but it could be a good analog to what they were using for infusions. Any pros or cons to Everclear vs. vodka or other preferences? Thanks! Here's a link to the Dods book if anyone's interested, the section on liqueurs begins on page 320: http://books.google.com/books?vid=0qp7op3DrgDWJ1oh&id=c_AGx2L5UPEC&dq=Cook+and+Housewife Sat Feb 10 16:37:22 -0800 2007 10171 ks in la 1 2280183 Everclear is not drinkable on it's own, so it would depend on how much dilution the end product ends up being. Starting with volka means you are already at a safe level to drink. Just be aware of your proof as the end product. Sat Feb 10 16:43:53 -0800 2007 2280170 61669 Quine 1 2280674 It's also worth knowing that a lot of domestic vodka producers simply buy ethanol distilled from soy or grain from Archer Daniels Midland, dilute it with water, and perhaps add a bit of flavoring to make their product. As long as you are careful to dilute enough to end up with a product at a safe proof level, that might be the most cost-effective route. A good rule of thumb would be half ethanol, half spring or even distilled water, to get to around 95 proof, or 47.5% alcohol. Ethanol isn't retailed in my home state, so for my infusions, I tend to go with relatively inexpensive vodkas that I know are fairly neutral in flavor and charcoal filtered, e.g., Smirnoff or Skyy. Sat Feb 10 20:39:47 -0800 2007 2280170 10143 MC Slim JB 2 2281403 Thanks for the advice Quine and MC Slim JB - the dilution really varies from recipe to recipe. A neutral vodka might make the most sense as I don't want to poison my friends! Sun Feb 11 08:33:39 -0800 2007 2280674 10171 ks in la 2 2292091 Here's some calculations that might be helpful when using GNS (Grain Neutral Spirit) 1) Desired Volume X Desired Proof (2 X % abv) _______________________________________ = Volume of Alcohol Needed Proof of Alcohol Containing Spirit 2) Desired Volume of Finished Product - Volume of Spirit (above) = Volume H2O for finished product FYI - if you add sugar: __g sucrose X .626 = volume displacement of sucrose Wed Feb 14 09:57:24 -0800 2007 2280674 23762 Papa Kip Chee 1 2289232 Here in Spain they use a lot of "orujo" (a.k.a. grappa, aguardente, eau de vie de marc, pomace brandy, etc). to make these kinds of liqueurs. It's an alcohol around 100 proof that is made from the grape byproducts from the wine making process. There is a lot of variety depending on the types of grapes used to make the orujo. Specific vineyards even put out there own. I think it works well for infusions (herbal, fruit or otherwise). I'm not sure how much of this stuff is imported to the US, but it is quite cheap here. Tue Feb 13 12:58:43 -0800 2007 2280170 10661 butterfly 2 2291582 I'll check it out - too bad I can't go on a buying trip to Spain! Wed Feb 14 07:44:25 -0800 2007 2289232 10171 ks in la 1 2292138 An important consideration is that more highly concentrated alcohol will be a better solvent for the flavor compounds you're trying to leach out, so the results with vodka may be a bit disappointing. Limoncello, simply a sweetened infusion of lemon zest, is supposed to only really work with high proof spirits. You could consider overproof rum if the thought of Everclear really turns you off, though I expect you'll pay a premium. Wed Feb 14 10:07:24 -0800 2007 2280170 15400 danopato 2 2297096 I have made dozens and dozens of great infusions and liqueurs using 80 proof vodka with out any problems, including limoncello. Thu Feb 15 15:15:10 -0800 2007 2292138 10732 JMF