All you need for the perfect cherry liqueur:
Sour cherries, pitted and halved
Almond essence
Desiccated coconut
Bay leaves
Bottle of basil flavoured vodka
2/3 bottle of odd sweet whiskey liqueur
1/2 bottle of strange rum liqueur
The amounts of ingredients added were based on a debate between Head Chef Sarah and I along the lines of "Whaddya think?" and "Go on, stick a bit more in"
Mix well, place in dark cupboard and agitate daily.
After 24 hours the liqueur has gone from the industrial waste colour in the picture to a rather nice light cherry colour - and it smells good!
More updates to follow.
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