just found a use for that really attractive, 10cane (ten cane, not iocane) rum bottle: another homemade liqueur. i have some cherry bounce in the fridge that's maturing, and vanilla extract maturing in my room (it's about a month and a half into its four month duration), and now i've got some chocolate liqueur to add to the pack. the recipe is kind of obvious - it's a simple infusion of aromatic spices into alcohol - but i think i might let it sit for a few months and give it away over xmas. the original recipe called for a high-proof rum (150-proof), but i went with a 40-proof mid-range rum (bacardi select). i figure that if it sits for longer than the 3-week period specified in the recipe, the infusion will be just as chocolatey and it won't be overwhelmingly alcoholic.
we'll see.
chocolate liqueur
1 bottle (750 mL) rum
1/2c cocoa nibs
2 vanilla beans, cut in half and split lengthwise
1. fill the bottom of a bottle with the cocoa nibs and vanilla beans. presumably, you could just add the nibs and beans to the bottle of rum. maybe it's easier to get everything in the same place if you're not trying to pour things into the liquid, but rather vice versa? i don't know; i used a different bottle because the one i had was prettier.
2. let sit for at least a month. before using/giving away, strain the cocoa nibs and vanilla out of the rum.
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