aspicLove

What's shoshu?

Momokawa sake makes a bunch: asian pear, yuzu, ginger, hazelnut, and some berry flavored one. I think the problem with infusing sake is that the alcohol content's pretty low, so you'd probably have to use 1) lots of the flavorant, or 2) steep it for a while, like more than a week. I don't know if sake goes bad if you leave it unrefrigerated after opening, but if you keep it in the fridge the infusion will take even longer.........

Yah Trader Vic first created the drink. it goes something like this: good anejo rum (2 oz. ?) juice 1/2 lime 3/4 oz orange curacau dash orgeat(almond syrup) some simple syrup I don't care to reinvent the wheel, but I like to muddle whatever fresh fruit is in season with the drink if I feel like it.

DrinkBoy, I noticed on your website you included a recipe for making one's own bitters from Charles H. Baker's book. Have you actually attempted that recipe? In Chinese markets one can get dried orange peel to be used for eating or cooking that might be macerated in some spirit to make a bitter....