[Forbidden Fruit Liqueur]

17 minutes ago, Alex said:

While you're waiting for replies, it would be great if yo posted an introduction. Browse to "Forums," select "Welcome Our New Members!," then "Start New Topic" (I assume; I don't get to see that).

Thanks, Will do asap

[Forbidden Fruit Liqueur]

17 minutes ago, Alex said:

TT, what's the name of your place, and where is it? Thanks, and welcome to eGullet.

Hi Alex,

 

We are opening a new hawaiian restaurant/bar in Santa Barbara called Uncle's. Projected open is april.

 

Thanks for the welcome! A friend suggested I come here to ask these kinds of questions instead of reddit.

[Forbidden Fruit Liqueur]

Does anyone have any recipes for Forbidden Fruit Liqueur?

 

I'm about to launch a new menu and we are making in house, but I wanted to see how on or off base I am, since I've never been lucky enough to try the real stuff. There is a bottle on ebay right now, but sadly it's out of my budget....

 

Here's what I was able to come up with based on looking into various sources online and in print:

 

Maceration:

300 ml inexpensive grape brandy

300 ml vodka 100 proof

150 ml high quality grapefruit syrup (giffard or d'arbo is my go-to)

zest of one pommelo

Maceration instructions: let macerate covered overnight or for 48 hours if possible

 

Run maceration through a fine filter and set aside

Add 0.5 grams of citric acid powder to balance acidity (or to taste)

 

Any suggestions folks?

Thanks!

T