YHB wrote:
This is not my work - I just copied and pasted from another site
Quote
"In an episode of The Thirsty Traveler entitled "A River of Whiskey," spirits historian Chris Morris describes the original recipe of Southern Comfort. Heron began with good-quality bourbon and would add: "An inch of vanilla bean, about a quarter of a lemon, half of a cinnamon stick, four cloves, a few cherries, and an orange bit or two. He would let this soak for days. And right when he was ready to finish, he would add his sweetener: he liked to use honey"
That will be for a big batch - the vanilla, cloves and cinnamon are all very strong flavours I would not be surprised if taking about a good gallons for those quantities.
I'd be tempted to make a very strong infusion (say 200ml) then slowly add that to your spirit to avoid over doing it.
BTW - when adding spice to spirit, I find the spirit takes on the flavour better if you mix it at a higher proof - I do it around 60% then will add water after the spice is pulled out, this works well for me, if other do it differently let me know, always looking to improve my methods.Statistics: Posted by Capt-Cudellez — Tue Mar 06, 2012 6:44 pm
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