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Lillet Blanc
A blend of 85% Sémillon and Sauvignon Blanc wine with 15% fruit liqueurs, made by macerating sweet oranges from Spain, bitter oranges from Haiti, green...
John CARR
20th September 2023 at 02:25
added roughly 1.5 mL of fresh ground quinine bark powder, as per suggestion on the Kina aromatised wines page - bark chips were readily available in Australia from Austral herbs. Definitely balanced the sweetness of the Lillet blanc and added depth of flavour. Not noticeably bitter or overpowering, could potentially add a little more. After two days macerating in the fridge the flavour was increasing, so strained the quinine out using muslin.
4th December 2023 at 10:51
Interestingly, I felt not. I tried leaving the powder longer in a fresh bottle but I found the quinine flavour only noticeable when I shook the bottle to mix it through again, otherwise it was effectively the unadulterated taste, even after a week or more. Interested to see if others agree.
20th September 2023 at 08:06
You may find that, even though you've strained the quinine out, that bitterness continues to increase.