sandersc

The tannin comes from the seeds, just like in wine(seeds ,stems, and skin). Plus the tannin from the seeds is most harsh. That is what is great about a food mill. It cleanly extracts all of the juice without crushing, or even breaking the seeds. Cheers Y'all

I decided on a Monkey Gland while I waited for my wife to get home. It's our anniversery, and I'm an old dude... seemed appropriate. I used the recipe from T. Haigh. Seeing how I had found some Seville oranges I went with 1/1 on the gin and juice, with Valencias that is usually a little too sweet for me. 1 1/2 gin, well OK it might have been 2 - "Old Lady"(regular Bombay) 1 1/2 orange juice - Seville 1 tsp grenadine - home made (more tart than commercial) 1 tsp absinthe - Nouvelle Orleans shake and strain It was most delicious, and though I wasn't swinging from the chandellier when she got home, it did put a smile on my face and a spring in my step. Cheers Y'all

After several attempts resulting in a purple kithen I've finally had good, easy results using a food mill with the small holes to extract the juice from the seeds. It gets it all without breaking the seeds. Strain the juice well and add enough sugar to get it to 216 deg. It is more tart than commercial brands, but you can always add a little simple syrup if you like your drink sweeter.