Parma violets

by **Pyro** » Wed Feb 21, 2018 12:57 pm

ClassiKool on Ebay, concentrated Droplet colour.

by **Mash** » Wed Feb 21, 2018 12:58 pm

I would use the same stuff as I add to the pesticide sprays - food colouring.
Cheap as chips (see what I did there) and a rainbow of colours.

by **Pyro** » Thu Mar 01, 2018 10:48 am

A bit of fun.

Bottle of neutral, SS Gin essence, 4 drops of Rhubarb essence, 6 drops of ginger essence, I have never tried the original but I liked the result of this.

by **Robbo12** » Thu Mar 01, 2018 12:12 pm

Yeah they are good i put some hot pink colouring in from classikool 1 word of warning put 1 drop of the colouring in at a time shake then add more to get the colour you want .

by **Pyro** » Thu Mar 01, 2018 1:35 pm

I got some orange colouring and added just a drop, it came up about right.

by **Robbo12** » Thu Mar 01, 2018 3:17 pm

I've got the hot pink, lavender purple and the Acorn brown for my colours.

by **gaza the instructor** » Thu Mar 01, 2018 8:00 pm

I am a Quinns supporter

by **H12rpo** » Thu Jun 07, 2018 6:44 pm

Anyone got a recommended caramel colour for adding to scotch to make darker after nuking for flavour. .

by **gaza the instructor** » Thu Jun 07, 2018 9:34 pm

Still Spirits Whisky Profile kit . They do one
you can buy on its own.
https://www.ebay.co.uk/itm/Still-Spirit ... AQLGS2rLyw

by **Mash** » Fri Jun 08, 2018 6:57 am

gaza the instructor wrote:Still Spirits Whisky Profile kit . They do one
you can buy on its own.
https://www.ebay.co.uk/itm/Still-Spirit ... AQLGS2rLyw

Noooooooooooo. Just burn some sugar in a saucepan. That is all caramel is.

by **Easydrinker** » Fri Jun 08, 2018 11:16 pm

If you can fail at fudge and toffee, how can you be expected to burn sugar?

Robert.

by **H12rpo** » Sat Jun 09, 2018 11:55 am

Mash wrote:
gaza the instructor wrote:Still Spirits Whisky Profile kit . They do one
you can buy on its own.
https://www.ebay.co.uk/itm/Still-Spirit ... AQLGS2rLyw

Noooooooooooo. Just burn some sugar in a saucepan. That is all caramel is.

Do you not carry over either a burnt or sweet flavour

by **gaza the instructor** » Sat Jun 09, 2018 3:31 pm

If you are brave enough to burn sugar in one of
HWMBO's saucepans than you are a braver man than
me gungerdin

by **Mash** » Sun Jun 10, 2018 5:55 am

Nah. Caramel doesn't harm the pan. And costs literally nothing and takes 5 mins. If the first one goes too dark you can rerun.

Keeps forever in the fridge.

Darker just means you add less to get the finished colour.

Tip. Cut the heat at the first sight of colour.

by **H12rpo** » Sun Jun 10, 2018 11:22 am

So after the sugar in the pan goes dark switch the heat off and wait. This caramel has no flavour of either sweetness or burnt flavour then?

Parma violets

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