Just wondering if anyone uses spirit caramel to standardise/adjust to colour of their brown spirit runs?
If so what product or process do people use?
Wellsy wrote:I just use the oak mate, if the colour is not right I serve it in coloured glasses lol
Carol wrote:Queen's Parisian Browning Essence (possibly in the baking or gravy section of the supermarket). Dark brown liquid in a small bottle. Not expensive. Adds colour but no flavour. I have used it to gently darken some Salted Caramel Cream Liqueur that looked like pancake batter LOL!
hgwells wrote:Carol wrote:Queen's Parisian Browning Essence (possibly in the baking or gravy section of the supermarket). Dark brown liquid in a small bottle. Not expensive. Adds colour but no flavour. I have used it to gently darken some Salted Caramel Cream Liqueur that looked like pancake batter LOL!
Thanks Carol, I’ll go for a search in the supermarket :handgestures-thumbupleft:
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