Just made 700ml of blood orange simple syrup. Currently infusing the zest of 8 blood oranges in 300ml of 95% grain alcohol. The final product will be blood orange liqueur.
What have you fuckers been doing with your winter citrus?
I Haven't. The only liqueur I've considered making is with walnuts. See: nocino benvenuti. Had it in Italy a few times. As for my previous post, it was just a reference to the laughable pic related, in regards to all that mention of blood orange.
I use this Polish potatoland stuff. My local liquor store has 750ml bottles for $12. One bottle will be good for 3-5 bottles of liqueurs or infusions depending on how much you need. You can use any cheap grain alcohol tho.
Bag of 8 blood oranges was $4 at the local chain supermarket. Go for the oranges with redder zest.
So let's say you use 1/3rd of a $12 750ml bottle, plus the bag of oranges, sugar I'm not factoring in because it's always on hand. Roughly ~$8 in input costs to make this.
I imagine the result is way better than bottom-shelf orange liqueur, right? But probably not too similar to Cointreau, Triplum etc.
I'll probably try to make this since I love orange liqueurs. What's the best way to zest oranges? That seems like the trickiest part.
Adding to this -- the quality is great. The flavor is quite potent and adds richness to cocktails, but I've used my liqueurs in cooking too.
Compared to the high end stuff? Flavorwise it's better, but if you want the same smoothness you're going to want the liqueur to age in a dark cool cabinet for ~2-3 weeks. The oxygen rounds out the bite of the alcohol (similar to letting wine breathe).
Why do you people not get this?
YOU CAN'T MAKE BLOOD ORANGE SIMPLE SYRUP!!!!
You can make blood orange compound syrup.
Simple syrups are made up of two things only:
Add a third ingredient, even a gum, and it is now a compound syrup.
To make it as high-end as possible, you need to:
-make sure to zest only the colored skin, none of the bitter white pith
-juice the oranges, strain, and add water and sugar to the juice to reach your desired acidity/sweetness
-reserve the diluted juice while the zest soaks in grain alcohol for 1 to 2 weeks
-strain the now orange-y grain alcohol, mix with diluted juice, add simple syrup as needed to balance alcohol ratio
-let age in a dark cabinet for 2 weeks or more
For the zesting, use a microplane or fine end of a good cheese grater. And of course, use good, sweet oranges. Happy bottling, anon.
hey man. blood orange, physalis and quince are my fav fruits so I'm really excited about this thread
who here /bloodoj/ for breakfast? I love that shit so much..
the texture when you eat one is also incredibly beautiful
>the captcha includes a coffee with lil b's face painted in the foam
You are welcome, sir.
>make sure to zest only the colored skin, none of the bitter white pith.
>juice the oranges, strain, and add water and sugar to the juice to reach your desired acidity/sweetness
Make a syrup, a compound syrup, with water, juice, and the desired sweetener. (I suggest any of the many types of raw sugar available. Do NOT use brown sugar, as that shit is processed more than Mexican meth.)
For the purpose of preserving the juice this syrup should end up a 2/1 syrup by WEIGHT. That means WEIGH the sugar and match the water/juice mixture x 2.
500 grams sugar
250 grams juice/water mixture
>reserve the diluted juice while the zest soaks in grain alcohol for 1 to 2 weeks
This time will vary depending on the strength of the solvent (alcohol). Experiment!
>let age in a dark cabinet for 2 weeks or more
If you fucking did this you would have juice sitting around for 1 to 2 weeks. Do you want to drink 2 week old juice?
Make a syrup as above to preserve the juice; making the syrup a MINIMUM of 2/1.1 Add 50 grams of the solvent to act as another stage of preservative.
I may have misunderstood. When you set the juice aside is it in alcohol? If so, ignore my big fat mouth. I thought you were talking about setting the juice aside as is.
Listen, fucko, some of the best minds in the bar business still make this mistake. I will give you the benefit of the doubt and hope you are somewhere between an imbecile and a bar-genius.
Depending on the ingredients, 1 year is a good rule. Some last much longer (and can improve). Herbal formulations do quite well after 2 - 10 years.
I am still trying to figure out what sort of black magic the Irish use for making Irish cream (dairy) shelf stable.
Citrus, like your blood orange, has lasted me as long as two years. The higher your sugar to water ratio (2/1 or even 3/1) the longer it lasts. Additionally, the higher your alcohol content, the longer it lasts (See chartreuse of all sorts).
Other considerations are absolute sterile working conditions, materials, BOTTLES, etc.
I live in NJ. I've literally never once seen a blood orange in my life. Don't get me wrong, I fucking love it. BO Ice Cream, BO Tea, BO soda, etc. All so good.
Where can I buy them? Do you think Wegmans might have them? That's really the only store I can think of that would. Maybe whole foods?
I've just never seen them in ShopRites or my local store, or even the two farmers markets by me.
Blackcurrant liqueur is awesome, my grandma used to make it and baked cookies with it. Good stuff.
It's cool experimenting with all different fruits. See pic: starfruit ginger liqueur, and Buddha's hand limoncello (with a Buddha finger in there for good measure).
Where in NJ? Whole Foods sometimes carries both blood oranges and Cara Cara oranges in the winter. I got my blood oranges at Foodtown, any of those in your area? Give both stores a call, worst case scenario drive over to NY haha
Update: 2 days of infusing the blood orange zest in 300ml grain alcohol. The zest has mostly broken down and given up its color and essence. Might give this another day or two before straining and mixing with the compound syrup.
>1 year is a good rule. Some last much longer (and can improve).
What will actually happen if a liquor spoils?
As long as I dont see visible mold floating around, it shouldn't be unhealthy (besides the obivous fact, that neither alcol, nor sugar are particularly healthy), right?
Because I still have some elderflower-blossom liquor hanging round my fridge, that I can't get rid off...