Guavaberry Chocolate Milk
Can I prepare cocktails with carbonated ingredients in advance?
MOREIt's best to add carbonated elements like soda or tonic just before serving to maintain their fizziness. Alternatively, you can serve these ingredients separately, allowing guests to customize their drinks.
Guavaberry Chocolate Milk
- Guavaberry Schnapps 6 cl
- Chocolate Milk Fill -
Any Glass of your Choice
Guavaberry Chocolate Milk Ingredients
Guavaberry Schnapps,Chocolate Milk,
Guavaberry Chocolate Milk Recipe
ice rocks
Guavaberry Schnapps
Schnapps is an alcoholic beverage that has no single form, it is in general a grain spirit that has a fruity, spicy and herbal flavour in it. It can thus be created the way liqueurs are created by steeping botanicals in grain spirits and filtering, or like a brandy be distilled from a fruity wine, or even simple infusion of botanicals, syrups or even artificial flavouring agents in a neutral spirit.
Schnapps are typically raspberry, apple, pear, plum, peach, cherry or appricot flavoured.
In Europe Schnapps usually takes the form of an Obstler or Obstbrand, which are traditionally made by fermenting macerated fruit and then distilling the fermented liquor in a process akin to the process of making a brandy.
Obstler ( the German for Fruit, Obst ) has similarity with several verities of Rakija of the Balkans and Easter Europe.
The other form that a Schnapps can take in Europe is a Geist. Geist is created by steeping and infusing berries into neutral spirits for weeks and then distilling it. This too is pretty similar to a fruit brandy.
The third form a Schnapps takes is of a liqueur, these are created the same way all liqueurs are created by infusing fruits, berries and herbs in neutral spirits and filtering the product into a clear liquid.
In America, Schnapps take the form of an inexpensive, heavily sweetened liqueur. American Schnapps are typically between 15% and 20% ABV (30–40 proof), while European Schnapps are usually 30% to 40% ABV or 60-80 US proof.Chocolate Milk Fill
Chocolate on its own don't go well with cocktails, there are too many flavours and since cocktails are served cold the chocolates flavour is muted and it doesn't melt in the mouth.
However, it's not that chocolate doesn't pair with liquors, barrel aged spirits like whiskey and aged rum exude the natural and rich vanilla and caramel flavours that are also found in many chocolates, and thus, rich milk chocolate pairs well with aged Rum and Vodka and goes well with Bourbon as well.
However, the most revealing pairing is with Curacao, the orange liqueur and chocolate makes a killer combination.
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