A friend of mine gave me a bottle of Domain de Canton French ginger liqueur. I tried this recipe using that instead of Grand Marnier. Highly recommended.
This sounds like my jam.
I wonder if it would be possible to replicate something similar oneself by macerating fresh peach flesh and vodka (the neutral spirit) using a sous vide?
Absolutely. Fresh peaches however you can process them
Okay, I’m on a quest with Banana liqueur, and I have the cheap stuff the brand no one here will dare say its name. But I wanted to see if anything rose to the level of buying a full bottle of the “good stuff.”
Tonight, I threw out three experiments with other recipes, after one sip — no, no, and no.
This one! We have a winner. It just pulls the room together, what can I say? I will excite my next supper party.
My first sip, I thought, “Oh, Okay, I guess.” But then, I decided to pair it with a salty snack, in my case a bowl of salted roasted pumpkin seeds, and OH BOY. It’s purrrrfect.