Southern Comfort. Nice for the ladies?

[bluc]

What % do you usually macerate at? cask or watered back? soco was my first drink of choice before I discovered jack Daniels(ended up so sick on jack that I didnt touch borbound/whiskey for over 20years :puke-huge: ) before ending up with rum.

[JamieC]

Pulled both the orange peel and the lemon. Too much citrus. Might be due to the use of dried peaches. Looking fwd to peach season. Have changed out peaches for fresh dried. Will leave for another 3-4 days and see.

[JamieC]

Ended up tipping this one out. My citrus strips were close to an inch wide. Way too much. I am going to try this again when peaches are in season. With small strips of citrus. Bring on Summer.

[Woodsy71]

Ended up tipping this one out. My citrus strips were close to an inch wide. Way too much. I am going to try this again when peaches are in season. With small strips of citrus. Bring on Summer.

Gotta go fresh Bro :smile:

[bluc]

I made this up with a litre of bwko at 65% today. Whats the max time i can leave it maccerate it before it goes bad?

[Woodsy71]

I'd go 10 days.

[bluc]

Thanks woodsy :handgestures-thumbupleft:

[Kenster]

Peach season is coming up, when they a flavoursome and cheap buy up a few and just freeze them. They keep well. I have some off my tree from last season...good for winter fun brewin.

[bluc]

This is not a bad drop at all had a nip full strength neat and it was like a peach/fruity snaps, mixed it with ginger ale and it reminded me of fruit punch :smile: been so long since i had soco that wouldnt know what it is supposed to taste like but it is mighty fine...will strain on sunday :dance:

[Wineleader]

Nice recipie, made me re-think how good or bad this drink can be. All you need are the ingredients and some not-so-good bourbon thats too raspy to drink. Its not mine, its from HD.

"Cordials (liqueurs) and punches were popular in the U.S. Originally bourbon whiskey was quite rough, as demand did not allow for aging, and therfore invited additional flavoring.
Southern Comfort was first made in New Orleans by the bartender named H.W. Huron in 1870. The taste is the result of bourbon whiskey, fruit and spice. The whiskey provides the tastes of caramel and vanilla. The fruit is peach with orange and some lemon. The spice seems to be just cinnamon. It comes in 38%abv and 50%abv strengths. Could one emulate the bartender Huron?
o For 1 litre of bourbon whiskey you could experiment by macerating for 10 days and then straining:
o 1-2g cinnamon
o 3 strips of orange peel
o 1 strip of lemon peel
o 1-3 halved peaches
o 1/2 cup sugar
o caramel coloring."

I substitute lemon for lime and use zest, seems nice. If you use tails, let it macerate for longer. I also used glucose syrup insted of sugar, let it sit on oak insted of caramel. Good legopner.

I made a couple of litres of Bourbon using a popular essence from the LHBS. What a mistake.... not even mixing it with coke would help.
So what To do with the bourbon..... after doing some research on Southern Comfort I decided to keep it simple and use the recipe above... less the caramel colouring. Well after the 10 days what a change.... very nice drinking and not too sweet.

[Wineleader]

P.S. I used 100gms of Stevia (not sugar) per litre after removing the fruit and filtering.

In future I would be looking to an alternative Bourne.... I won’t be using an essence.

[Radnelac]

Has anyone used peaches bought fresh then frozen & defrosted when needed ?

[scythe]

Yep Kenster has, like 4 posts above yours.

Freezing fruit helps break the fruit's cell walls so the yeast can get to more of the sugars and flavours in the fruit.

[Radnelac]

Yep Kenster has, like 4 posts above yours.

Freezing fruit helps break the fruit's cell walls so the yeast can get to more of the sugars and flavours in the fruit.

Cheers, I didn’t see that :handgestures-thumbupleft: