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  • From: Steven Champeon <schampeo AT hesketh.com>
  • To: "Internetworkers: http://www.ibiblio.org/internetworkers/" <internetworkers AT lists.ibiblio.org>
  • Subject: Re: [internetworkers] Cherry wine
  • Date: Wed, 2 Jul 2003 11:59:53 -0400

on Wed, Jul 02, 2003 at 01:58:12AM -0400, BigLee Haslup wrote:
> Let's see...
>
> >Put wild cherries in a gallon jar, pour moonshine over it, and let it
> >ferment for a week or two.
>
> I don't think "ferment" is the right word here. Fermentation is a
> biological process and properly made 'shine will kill pretty much anything
> you put in it.

"Infuse" is, I believe, the word they intended.

Oh, hey - FWIW, given that it is difficult to find orange bitters, except
online, where they are annoyingly expensive, I recently made my own. They
turned out quite well. I just followed the recipe in Charles H. Baker's
_The Gentleman's Companion_ (which is a real treat, if you're a fan of
overblown virtuoso writing, world travel, the heyday of colonialism, and
a man with an eye for detail and a taste for a good drink).

http://www.drinkboy.com/LiquorCabinet/Flavorings/OrangeBitters.html

I used Grey Goose instead of grain alcohol, didn't feel the bitters
needed any burnt sugar (they were quite a nice dark orange color as it
was) and it turned out fine. And it really does make a difference in a
Martini, IMHO.

--
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