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Bob Marley #2
What's the process for making fruit-infused syrups?
MOREFor fruit-infused syrups:
1. Combine Ingredients: Simmer chopped fruit, water, and sugar until flavors meld.
2. Strain and Bottle: Strain out solids, leaving a flavorful liquid.
3. Cool and Store: Cool completely before storing in a sealed container.
Bob Marley #2
- After Shock Liqueur 1.5 cl
- Amarula Cream Liqueur Or Similar 1.5 cl
- Mint Brandy 1.5 cl
Any Glass of your Choice
Bob Marley #2 Ingredients
After Shock Liqueur,Amarula Cream Liqueur Or Similar,Mint Brandy,
Bob Marley #2 Recipe
Layer in order (mint at the bottom of the glass) in a shot glass.
After Shock Liqueur
A liqueur is an alcoholic beverage made mostly from rectified neutral spirits flavoured with sugar, fruits, herbs and spices. Liqueurs are often served as aperitif or digestif or used as bitters, and some are ceremonial or have regional cultural significance.
Most liqueur recipes that date back to the medieval or early modern era tend to have secret recipes and legends following them trough centuries. Liqueurs mostly began in the laboratories of pharmacists as medicines or at homes as ways of preserving seasonal fruits, or were created by monks in their monasteries. and then took off as fragrant, flavourful liqueurs, either filtered to be clear or cloudy.
Liqueurs are created by infusing or macerating fruits and herbs in neutral grain spirit, brandy base like cognac, rum, vodka or even whisky and then filtering the infused alcohol to produce the unique sweet beverage.Amarula Cream Liqueur Or Similar
Amarula Cream Liqueur is a cream liqueur infused with the exotic taste of marula fruits that grow only in Africa, fully ripe marula fruits are tart, with a pleasant sweet-and-sour taste. The fruit has large nut stone, which contains a soft kernel.
Amarula liqueur tastes of chocolate dipped strawberries with hint of mango, vanilla and caramel.Mint Brandy
Brandy, simply put, is a distilled wine. It is categorised under Distilled Alcoholic Beverages along with Whiskey, Rum, Gin, Vodka and Tequila, but it's in a way a cross connection between Fermented liquor and distilled liquor. A Brandy typically containts 35% to 60% Alcohol by Volume ( 70-120 US proof ) and is usually consumed as an after dinner digestif.
Although Brandy is generally classified as a liquor produced by distilling wine, in a broader sense, this encompasses liquors obtained from the distillation of either pomace ( the soild remains of grapes after mashing and extraction of juice for wine making ) or fruit mash or wine.
It may be noted that Brandy like Gin is also one of the original Water of Life or eau de vie, carried over from the medieval tradition of an aquaous solution of ethanol used as a medicine.
The history of Brandy is closely tied to the development of commercial distillation in and around the 15th Century. In early 15th Century French Brandy made way for a new cross-Atlantic trade or Triangle Trade and replaced Portuguese Fortified Wine or Port from the central role it played in trade, mostly due to the higher alcohol content of the Brandy and ease of transport. However by the late 17th Century, Rum replaced Brandy as the exchange alcohol of choice in the Triangle Trade. More info on Wikipedia for the interested Brandy aficionados. Note that an Apricot Brandy can refer to the liquor (or Eau de Vie, Water of Life) distilled from fermented apricot juice or a liqueur made from apricot flesh and kernels.
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