How can I use flavored liqueurs?
April 26, 2009 6:33 PM Subscribe
Does anyone know the difference between, and good instructions for, flavored and infused liqueurs?
I like to cook using interesting and uncommon ingredients. I like using my own infused oils (annatto, mostly) and homemade extracts (lavender and rose). I don't drink much other than the occasional beer so know very little about alcohol, besides using white wine in sauces. I've also added schnapps to ice cream to keep it soft. That's about it.
instructable has made me want to try to make some liqueur, either for cooking or drinking. Specifically I like the ideas of coffee and cocoa liqueurs but am open to anything. What are the advantages to this over just an infused vodka? What are some obvious or not-so-obvious things I could do with this stuff? Does anyone have any good instructions other than the one I linked?
I know a lot of this stuff is easily google-able, but I'd prefer to hear from the great cooks and chefs here on the green.