I'm not sure. We seem to have kind of run out of steam. At the very least I want to do a write-up that will summarize the principles we've developed and provide a handy reference to our experiments. But I'm not going to preclude us from kicking it back up if the fancy strikes us.
Fair enough. I have to say, the site is a great resource -- I think that a summary chart, organized by ingredient/time/results, perhaps cross-referenced by ingredients that work together well, would be wonderful.
Also, have you considered infusing other alcohols? Perhaps a shift towards liqueur cloning could re-light your fire. For instance Grand Marnier = 10 dollar bottle of rotgut cognac + zest of two oranges + addition of simple (sugar) syrup to taste.
Just an idea -- that being said, if this is it, thank you for the work -- it's been a great read.
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Also, have you considered infusing other alcohols? Perhaps a shift towards liqueur cloning could re-light your fire. For instance Grand Marnier = 10 dollar bottle of rotgut cognac + zest of two oranges + addition of simple (sugar) syrup to taste.
Just an idea -- that being said, if this is it, thank you for the work -- it's been a great read.
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