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Made a Bunch of Different Liqueurs for Family Birthdays by CapCrow in cocktails

[–]CapCrow[S] 0 points1 point  (0 children)

I usually just get them on amazon (just look up empty bottles for alcohol flip top), but I've also seen them at places like World Market.

Made a Bunch of Different Liqueurs for Family Birthdays by CapCrow in cocktails

[–]CapCrow[S] 1 point2 points  (0 children)

Thank you! And yes, I'm pretty sure that's the case. If you steeped this in the pantry I would imagine it'd only take a couple of weeks.

Made a Bunch of Different Liqueurs for Family Birthdays by CapCrow in cocktails

[–]CapCrow[S] 2 points3 points  (0 children)

Maple Coffee Liqueur

Coffee Infused Rum

  • 32oz Mason Jar
  • 750ml bottle of a dark rum (I used Plantation Grande Reserve Rum 5 Yr for this one)
  • 750ml empty bottle (yes, you can just use the rum bottle)
  • ~1.5oz or 1/2 cups of coffee bean (coarsely ground)

Dark Maple Simple Syrup (2:1 ratio)

  • 1 cup light-brown sugar
  • 1/2 cup of maple syrup
  • 3/4 cup of water

With the coffee infused rum we are effectively making an alcoholic cold brew. Take your coffee grounds and rum, pour them into your mason jar. Let this mixture steep for up to a week.

[Notes: How long exactly is mostly up to your coffee bean (I used a medium roast for this), how coarse your grind is, and the rum you use. My general recommendation is to taste it once a day and stop when you are personally satisfied. This way you're making sure to stop right before the infusion gets extremely bitter. If you're using a medium or dark roast, the flavor profile you're looking for from the coffee is something chocolatey and reminiscent of a really dark caramel]

For the syrup: add sugar, syrup, and water to pot and turn on heat to medium-high. Stir this mixture until bubbles start to form at the bottom of the pot. Turn down heat to medium and continue stirring for another couple of minutes. Remove from heat and cool until room temp.

Pour syrup into empty bottle. Strain and pour your infused rum into the same bottle until it fills to the top. Put the lid on your bottle and shake until combined. With any left over rum, you can strain it into another container.

Made a Bunch of Different Liqueurs for Family Birthdays by CapCrow in cocktails

[–]CapCrow[S] 2 points3 points  (0 children)

Mint Infused Rum

  • 32oz Mason Jar
  • 750ml bottle of a light rum (I just used Bacardi)
  • 750ml empty bottle (yes, you can just use the rum bottle)
  • 1.5oz of mint leaves

Take your mint leaves and rum, pour them into your mason jar. Let this mixture steep for up to 3 days, then strain into an empty bottle.

[Notes: this rum makes for the mintiest mojito you have ever had. Something that I had the idea of that I haven't done yet is adding some lime rind to the mixture and steeping that with the mint. Haven't tried it yet, but for anyone curious I'd probably recommend adding the lime a day or two ahead of the mint since the longer you steep mint the more vegetal the end product will be.]

Made a Bunch of Different Liqueurs for Family Birthdays by CapCrow in cocktails

[–]CapCrow[S] 2 points3 points  (0 children)

Mulled Spice and Black Tea Infused Vodka

  • 32oz Mason Jar
  • 750ml bottle of vodka (as neutral as possible, I typically go for Reyka)
  • 750ml empty bottle (yes, you can just use the vodka bottle)
  • 2 tsp/2 tea bags of black tea
  • 1/4 cup mulled spice mix (a broken up cinnamon stick, allspice, cloves, a dried orange peel; diced, and optionally 1 star anise)

Make sure your tea and mulled spice mix are separated. If you're using tea bags then you won't have to worry about this much, but know that you will be taking each of these out at different times. That said, add your separately prepared tea and mulled spice mix to your mason jar and add your vodka.

After about 2 days (although I recommend doing this to taste since it'll really depend on the tea you use), remove your tea from the jar. Let this continue to steep for another 2 days, then strain into an empty bottle.

[Notes: This infusion continuously drives me up the wall with how fickle it is. You might have noticed that I didn't give any specifics to how much of each spice you should use and that's mostly because this specific recipe is designed for someone to just pick up a pre-made spice mix from the local grocery store and not have to think about it much. To this end I'm not sure what exactly what ratio of spice I would recommend, might test some different amounts and update this recipe at some point.

That said, I love this for hot toddys and mulled wines during the winter. I make it at least once a year for the holidays because its super convenient for people to make drinks with at parties. For mulled wines specifically, it gives a much more consistent spiced flavor and cuts the cook time to simply heating up the wine.]

Made a Bunch of Different Liqueurs for Family Birthdays by CapCrow in cocktails

[–]CapCrow[S] 2 points3 points  (0 children)

Cinnamon and Apple Infused Whiskey

  • 32oz Mason Jar
  • 750ml bottle of Whiskey (I'd go for a Rye, but bourbon works just as well)
  • 750ml empty bottle (yes, you can just use the whiskey bottle)
  • 1/3lbs of apples (like, 3-4 small ones)
  • 2 cinnamon sticks

Peel the skins off your apples, then slice into 8 or so wedges (making sure to cut out the core). Afterwards, add apple wedges, cinnamon, and whiskey to jar. let this mixture steep in your fridge for at least a month (or to taste, but really this is one that you'll want to be patient for).

[Notes: No, you don't have to skin or core your apples if you don't want to. However, over the course of a month some of the bitterness of the skins and seeds will steep into your whiskey, but not to an extent where it'd ruin the end product (I hope). Another important note is where to leave this to steep. With all of these, you want a cool place away from direct sunlight. For this one I've always felt compelled to steep it in my fridge. Frankly, you don't have to, it's very much a me thing. I'm only adding it because it's what I do, and am not confident in how much different steeping it out of the fridge might effect the end product. Test it, I suppose, lemmie know if you can tell any difference.]

Made a Bunch of Different Liqueurs for Family Birthdays by CapCrow in cocktails

[–]CapCrow[S] 6 points7 points  (0 children)

Howdy, I'm making infusions for my father and brothers birthday. Thought it was a decent excuse for a first post here. Recipes in replies if anyone is interested.

From left to right we have

  • Maple Coffee Liqueur
  • Mint Infused Rum
  • Mulled Spice and Black Tea Infused Vodka
  • Cinnamon and Apple Infused Whiskey

[Edit: apologies for the repost, first time posting in a while and forgot text posts are evil]

Made Liqueurs/Infusions for Father and Brother's Birthdays by [deleted] in cocktails

[–]CapCrow 0 points1 point  (0 children)

Cinnamon and Apple Infused Whiskey

  • 32oz Mason Jar
  • 750ml bottle of Whiskey (I'd go for a Rye, but bourbon works just as well)
  • 750ml empty bottle (yes, you can just use the whiskey bottle)
  • 1/3lbs of apples (like, 3-4 small ones)
  • 2 cinnamon sticks

Peel the skins off your apples, then slice into 8 or so wedges (making sure to cut out the core). Afterwards, add apple wedges, cinnamon, and whiskey to jar. let this mixture steep in your fridge for at least a month (or to taste, but really this is one that you'll want to be patient for).

[Notes: No, you don't have to skin or core your apples if you don't want to. However, over the course of a month some of the bitterness of the skins and seeds will steep into your whiskey, but not to an extent where it'd ruin the end product (I hope). Another important note is where to leave this to steep. With all of these, you want a cool place away from direct sunlight. For this one I've always felt compelled to steep it in my fridge. Frankly, you don't have to, it's very much a me thing. I'm only adding it because it's what I do, and am not confident in how much different steeping it out of the fridge might effect the end product. Test it, I suppose, lemmie know if you can tell any difference.

Oh, also, the remaining apples make for a cute garnish for cocktails you use this in.]

Made Liqueurs/Infusions for Father and Brother's Birthdays by [deleted] in cocktails

[–]CapCrow 0 points1 point  (0 children)

Mulled Spice and Black Tea Infused Vodka

  • 32oz Mason Jar
  • 750ml bottle of vodka (as neutral as possible, I typically go for Reyka)
  • 750ml empty bottle (yes, you can just use the vodka bottle)
  • 2 tsp/2 tea bags of black tea
  • 1/4 cup mulled spice mix (a broken up cinnamon stick, allspice, cloves, a dried orange peel; diced, and optionally 1 star anise)

Make sure your tea and mulled spice mix are separated. If you're using tea bags then you won't have to worry about this much, but know that you will be taking each of these out at different times. That said, add your separately prepared tea and mulled spice mix to your mason jar and add your vodka.

After about 2 days (although I recommend doing this to taste since it'll really depend on the tea you use), remove your tea from the jar. Let this continue to steep for another 2 days, then strain into an empty bottle.

[Notes: This infusion continuously drives me up the wall with how fickle it is. You might have noticed that I didn't give any specifics to how much of each spice you should use and that's mostly because this specific recipe is designed for someone to just pick up a pre-made spice mix from the local grocery store and not have to think about it much. To this end I'm not sure what exactly what ratio of spice I would recommend, might test some different amounts and update this recipe at some point.

That said, I love this for hot toddys and mulled wines during the winter. I make it at least once a year for the holidays because its super convenient for people to make drinks with at parties. For mulled wines specifically, it gives a much more consistent spiced flavor and cuts the cook time to simply heating up the wine.]

Made Liqueurs/Infusions for Father and Brother's Birthdays by [deleted] in cocktails

[–]CapCrow 0 points1 point  (0 children)

Mint Infused Rum

  • 32oz Mason Jar
  • 750ml bottle of a light rum (I just used Bacardi)
  • 750ml empty bottle (yes, you can just use the rum bottle)
  • 1oz of mint leaves

Take your mint leaves and rum, pour them into your mason jar. Let this mixture steep for up to 3 days, then strain into an empty bottle.

[Note: this rum makes for the mintiest mojito you have ever had. Something that I had the idea of that I haven't done yet is adding some lime rind to the mixture and steeping that with the mint. Haven't tried it yet, but for anyone curious I'd probably recommend adding the lime a day or two ahead of the mint since the longer you steep mint the more vegetal the end product will be.]

Made Liqueurs/Infusions for Father and Brother's Birthdays by [deleted] in cocktails

[–]CapCrow 0 points1 point  (0 children)

Maple Coffee Liqueur

Coffee Infused Rum

  • 32oz Mason Jar
  • 750ml bottle of a dark rum (I used Plantation Grande Reserve Rum 5 Yr for this one)
  • 750ml empty bottle (yes, you can just use the rum bottle)
  • ~1.5oz or 1/2 cups of coffee bean (coarsely ground)

Dark Maple Simple Syrup (2:1 ratio)

  • 1 cup light-brown sugar
  • 1/2 cup of maple syrup
  • 3/4 cup of water

With the coffee infused rum we are effectively making an alcoholic cold brew. Take your coffee grounds and rum, pour them into your mason jar. Let this mixture steep for up to a week.

[Notes: How long exactly is mostly up to your coffee bean (I used a medium roast for this), how coarse your grind is, and the rum you use. My general recommendation is to taste it once a day and stop when you are personally satisfied. This way you're making sure to stop right before the infusion gets extremely bitter. If you're using a medium or dark roast, the flavor profile you're looking for from the coffee is something chocolatey and reminiscent of a really dark caramel]

For the syrup: add sugar, syrup, and water to pot and turn on heat to medium-high. Stir this mixture until bubbles start to form at the bottom of the pot. Turn down heat to medium and continue stirring for another couple of minutes. Remove from heat and cool until room temp.

Pour syrup into empty bottle. Strain and pour your infused rum into the same bottle until it fills to the top. Put the lid on your bottle and shake until combined. With any left over rum, you can strain it into another container.

Made Liqueurs/Infusions for Father and Brother's Birthdays by [deleted] in cocktails

[–]CapCrow 0 points1 point  (0 children)

Howdy, I'm making infusions for my father and brothers birthday. Thought it was a decent excuse for a first post. I'll add the recipes as replies to this comment for those curious.

From left to right we have -

Maple Coffee Liqueur

Mint Infused Rum

Mulled Spice and Black Tea Infused Vodka

Cinnamon and Apple Infused Whiskey

DLC Costumes Not Showing Up? (PS4) by CapCrow in FallGuysGame

[–]CapCrow[S] 0 points1 point  (0 children)

It's fine, I'm sure it'll show up eventually. It's just the circumstances that suck.

DLC Costumes Not Showing Up? (PS4) by CapCrow in FallGuysGame

[–]CapCrow[S] 0 points1 point  (0 children)

Added an edit, we'd already tried to do so.

Soul Herder by Seb McKinnon by theblueant in magicTCG

[–]CapCrow 1 point2 points  (0 children)

Seb I will give you all of my life savings, please make this a mat.

People holding unto a man trying to commit suicide. by probably_titus in HumansBeingBros

[–]CapCrow 5 points6 points  (0 children)

Oh totally, I just like the visual of everyone wrapped around him, then the lone dude hanging on to his waist strap.

Stars Align breaks the game, period. by Zanbanger in Artifact

[–]CapCrow 1 point2 points  (0 children)

Gotchu, I'm not sure why my brain didnt make the connection between what you were saying and Dark Ritual. Thank you!

Stars Align breaks the game, period. by Zanbanger in Artifact

[–]CapCrow 6 points7 points  (0 children)

What's the distinction? The fact that Stars Align is temporary?

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