Cordially Yours
Well, it is done. I have decanted and sweetened the cordials for this weekend's class. I have to admit that the flavors are interesting. The last time I made cordials, I used white brandy as a base, and varied the flavoring with sugar or with honey as I deemed appropriate. All I can say is that gin and Everclear have produced some rather interesting results. After sweetening, however, the juniper flavor of the gin is suppressed. The Everclear is a bit scary, though. I made three different variants of the Everclear-based cordials. Two are flavored in the correct proportions, but the third is done 1:1 sweetener to alcohol by volume. Eeek!
Students taking my class that are reading this are considered warned....
Tomorrow night will be cleaning the house for guests and finishing up the class handouts with my notes.
Students taking my class that are reading this are considered warned....
Tomorrow night will be cleaning the house for guests and finishing up the class handouts with my notes.