best Southern comfort

[billmcc]

Hi al the stills spirits southern haze is not bad but is a little sweet so you might want to reduce the sugar by a third or even more after this if it isn't sweet enough you can add a bit more see what you think
cheers

[metalmickey]

i tried this southern haze the other day and its comparable, but different from the real deal.
The real on seems to have an aftertaste of my childhood favourite "swizzles fizzers". The ones that come in the twisty cellothane wrapper.

Maybe if you used some of these instead of some of the sugar to give it that authentic taste.

mm

[YHB]

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"

[Capt-Cudellez]

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.