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TikiTerror

TikiTerror

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

 

 

 

 

TikiTerror

TikiTerror

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 for 48 hours

 

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

 

 

 

 

TikiTerror

TikiTerror

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 for 48 hours

 

Run maceration through a fine filter and set aside

Add 1.5 grams of citric acid powder to balance acidity (or to taste)

 

Any suggestions folks?

Thanks!

T

 

 

 

 

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