Pho-Real Spiced Honey Liqueur

[Apple-O-Me-Eye]

G'day Brain's Trust,

I'm about to embark on an experimental batch of spiced honey liqueur in preparation for Christmas.

I saw a creator on TikTok of all places who uses Vietnamese Pho spices to make mulled wine, and I thought I'd give it a shot with a honey liqueur.

I have 2 Litres of 90% Weetbix/All-bran, currently on oak and 2kg of forest honey from a friend of a friend.

Not sure yet if I should macerate the spices or boil a spice extract and blend with the honey before back-sweetening.

Maybe I'll split the batch and try both versions.

Thoughts?

[RuddyCrazy]

G'Day Mate I've done a few mulled Orange Brandies over the years where the crushed mulling herbs were mixed in with a 5 litre Koolabah Red goon bag, mulled it by heating upto 70C and making sure it stayed under as to not boil the alc away :handgestures-thumbupleft: Then after a few days of macerating run it thru my pot still.

6 months later and one nice drop :obscene-drinkingchug: Now the last one I did was that 50 litres of red wine I scored off this forum and had a dram this morning so I do have to get on and make another as time on French Oak and the amount compared to time means this is a staple drop. :handgestures-thumbupleft:

Now to do this with Honey is another twist so keep us informed how your project goes :handgestures-thumbupleft:

Cheers Bryan

[Apple-O-Me-Eye]

Well… this is one for the ‘Tell us your fuckups’ page. I used the whole bag of spices and macerated for 2 weeks.

Waaaaay too much star anise and liquorice root. Once diluted and blended, completely undrinkable. Cleaned the kitchen pipes with it, I’m afraid.

Back to the drawing board.