alcoholic...

[chopshopchopper]

Any one make their own hot sauce or chili and use alcoholic beverages as an ingredient? I do and find great results. I use Bombay Sapphire, often, and generic burgundy, or a medium quality merlot, and Red Stripe. Sometimes all together. Combinations are endless. I add the juice at the end, the alch. flavor stays, and in theory may help in preservation. I am sick I know, but its great.

[bubbaschili]

bout 90 percent of the time i throw a corona in my chili (specialy if its hot chili) then i trow several more down afterwaards.

[DEFCON Creator]

Actually, if you want to try something quite interesting. Soak a couple fresh or dried orange habaneros (slightly smashed) in a small amount of Bacardi 151 for a couple days. Then use the liquid for whatever lovely tropical drink you want to. Even on a cold day, you'll feel like your in a pool bar in the Cayman Islands, at least internally.

[Tina Brooks]

Actually, if you want to try something quite interesting. Soak a couple fresh or dried orange habaneros (slightly smashed) in a small amount of Bacardi 151 for a couple days. Then use the liquid for whatever lovely tropical drink you want to. Even on a cold day, you'll feel like your in a pool bar in the Cayman Islands, at least internally.

Bacardi 151... Could you at least use a half decent rum... like Barbancour?

Sheesh, that's like using Tequila Sauza. Yuck!

As for tropical drinks... we put an oz of our raspberries in heat in rum sours the other day... That was extraordinary. So I know what you mean about the internal heat.

T

[DEFCON Creator]

UGH!!! I know Bacardi is nasty, but the justification for using it is not the flavor of the rum, it's the percentage of alcohol (75%). That stuff will extract far more of the heat out of the rough mash than anything else other than grain alcohol. As for the tropical drinks, by the time you're done adding all the fruits and other stuff, you barely taste the alcohol anyway. You can use grain alcohol (which barely has a taste at all), but I would suggest cutting down on the number of drinks you'd have. :mrgreen:

[Tina Brooks]

UGH!!! I know Bacardi is nasty, but the justification for using it is not the flavor of the rum, it's the percentage of alcohol (75%). That stuff will extract far more of the heat out of the rough mash than anything else other than grain alcohol. As for the tropical drinks, by the time you're done adding all the fruits and other stuff, you barely taste the alcohol anyway. You can use grain alcohol (which barely has a taste at all), but I would suggest cutting down on the number of drinks you'd have. :mrgreen:

You don't mix your "tropical" drinks quite the way we do, I guess. :D

Still... you couldn't pay me to drink Bacardi.

If you want something good, you have to start with quality ingredients... I wouldn't make a pulque margarita, I wouldn't do that to a rum sour either!

We'll learn ya...

[DEFCON Creator]

Learn me? Hmmmm, not quite sure that's possible. I can't stand tropical drinks, I'm a beer person. Perhaps a good single malt now and then, but flavored drinks to me are just plain nasty. Why use good alcohol and kill it with 'stuff'? I do like to make them for others, hence the bias towards grain alcohol. Most don't taste it, therefore don't know it's in the drink. It's oh so fun to see people trying to figure out why their knees don't lock. :lol:

[Tina Brooks]

Learn me? Hmmmm, not quite sure that's possible. I can't stand tropical drinks, I'm a beer person. Perhaps a good single malt now and then, but flavored drinks to me are just plain nasty. Why use good alcohol and kill it with 'stuff'? I do like to make them for others, hence the bias towards grain alcohol. Most don't taste it, therefore don't know it's in the drink. It's oh so fun to see people trying to figure out why their knees don't lock. :lol:

lol... methinks you've just never had a really good drink. lol.

I gotta agree with you on things like Mai Tais and pina coladas, mostly because people use the juice as the base, but a mixed drink should be based in the alcohol, that's the whole point of it.

I'm a licensed but not practicing mixologist and most commercial bartenders spend far too much time and energy skimping on the booze if you ask me.

[DEFCON Creator]

I agree to a degree, but most 'good' alcohols should taste good on their own. I mean, you would never add anything to a good 20+ single malt or port. Many of my friends drink tequila, just on ice. I'm not an aficiando on tequilas, but stuff like tres generacions (sp?) should never be mixed into anything but ice (some of my friends would argue that's even wrong). But back to my first point, the heat. A very high alcohol content will bring much better results, and you really wouldn't need much of it, so you could throw some of the better alocohols into it to mix up whatever it is you're making.

As for never having a good drink, perhaps you are correct, but then again, I live by the motto coined by Benjamin Franklin a few years ago, "Beer is proof God loves us, and wants us happy." :wink:

[Tina Brooks]

I agree to a degree, but most 'good' alcohols should taste good on their own. I mean, you would never add anything to a good 20+ single malt or port. Many of my friends drink tequila, just on ice. I'm not an aficiando on tequilas, but stuff like tres generacions (sp?) should never be mixed into anything but ice (some of my friends would argue that's even wrong). But back to my first point, the heat. A very high alcohol content will bring much better results, and you really wouldn't need much of it, so you could throw some of the better alocohols into it to mix up whatever it is you're making.

As for never having a good drink, perhaps you are correct, but then again, I live by the motto coined by Benjamin Franklin a few years ago, "Beer is proof God loves us, and wants us happy." :wink:

LOL, I think Ben Franklin loves us... watched a biography on him last night... cool dude. Pretty odd he ever got to be how big he is vis-a-vis American iconic history.

Back to the alcohols... I suppose one of these days I might taste an extract that is out of this world and actually has flavour... maybe someone will use a pure blue agave as the alcohol... who knows, but I personally can't get past the chemical taste that extracts give. Course, I don't really like Merlots much either so what do I know?

T

[DEFCON Creator]

The extracts you've had that have the chemical taste we probably extracted with the use of ketones. I'm not bragging here, but ours are made with NO chemicals at all. All you have is the hot with no aftertaste that tastes like you drank a shot out of a pharmaceutical tailings pond. The extarcts using the ketones are usually very large producers, who can actually afford the equipment to make them. We aren't, hence the small-batch philosophy.

[Tina Brooks]

The extracts you've had that have the chemical taste we probably extracted with the use of ketones. I'm not bragging here, but ours are made with NO chemicals at all. All you have is the hot with no aftertaste that tastes like you drank a shot out of a pharmaceutical tailings pond. The extarcts using the ketones are usually very large producers, who can actually afford the equipment to make them. We aren't, hence the small-batch philosophy.

Now I'm thinking I do want to maybe taste your sauces. lol

[DEFCON Creator]

To what do I owe this great honor? :mrgreen:

[Tina Brooks]

To what do I owe this great honor? :mrgreen:

The fact that I've never tasted an extract sauce that didn't taste like an extract sauce. So, I'm game.

T.

[DEFCON Creator]

So be it. I'm sending some to people on this board, do you want some as well? Hurry, you caught me in a good mood. :wink:

[Tina Brooks]

So be it. I'm sending some to people on this board, do you want some as well? Hurry, you caught me in a good mood. :wink:

Wanna trade?

I'm outta here shortly for the Brome County Fair, we have a booth there this weekend, but when I get back next week, I'll set up a trade with you.

T.

[DEFCON Creator]

Sounds good. I'll send some of the "white lightning extract", guaranteed not to have a chemical taste. Just get back to me when you get back and throw me your address, it'll go right out. Can't wait to hear the reviews of your victims you make a tropical drink for with this stuff. :lol:

[Tina Brooks]

Sounds good. I'll send some of the "white lightning extract", guaranteed not to have a chemical taste. Just get back to me when you get back and throw me your address, it'll go right out. Can't wait to hear the reviews of your victims you make a tropical drink for with this stuff. :lol:

Hmmm, I think I shall send you the raspberry sauce... Then you'll understand.

gotta run.

Have a great weekend.

T

[Dyce51]

I make alot of my own sauces and marinades and almost everyone of them contain alcohol. I add beer sometimes. I use Jack Danials (but I found JD tastes better wen ya drink it) so now I use Jim Bean instead much better flavor for cooking with.