StillSmart

Has anyone tried their own recipes for thickening and sweetening the Still Spirits liqueur essences?

I found this on another forum so will give it a try:

http://aussiedistiller.com.au/viewtopic.php?f=28&t=182

Thanks

I am not too keen on sweet stuff myself, but that looks to be worth trying.

Robert.

Boiling to a syrup makes sense, but chilling that syrup in the fridge seems pointless as these liqueurs improve considerably on keeping for a week or two.

I only ever use dry sugar, add most of a bottle of spirit and shake well, then add the essences. Caster dissolves faster.

I have tried using liquid glucose as suggested on the bottle but don't think it made a scrap of difference, so I add the sugar and glucose numbers they suggest and knock a bit off, and use one bottle of essence to make 2 bottles of liqueur.

Simple syrup is a stock item for cocktails round my gaff, just boil together 2 cups sugar to 1 cup of water.
Pour into a bottle, add a 20-50mls vodka as a preservative, keeps for ages.

For some fruits infusions I like to make the syrup from molasses sugar, for an extra dimension.

Good recipe. I like it.

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Capt-Cudellez wrote:Simple syrup is a stock item for cocktails round my gaff, just boil together 2 cups sugar to 1 cup of water.
Pour into a bottle, add a 20-50mls vodka as a preservative, keeps for ages.

For some fruits infusions I like to make the syrup from molasses sugar, for an extra dimension.

That does sound nice and simple Capt.
I no longer like the certain sweet stuff myself, and so must await other sweet toothed users remarking upon the use of your method,

Robert.