I'm working on a new recipe and want to make a spiced rum reduction without losing the alcohol. Don't just want it thicker or I'd use xanthum gum I want less li
I want to make jalapeno or habanero infused tequila for a friend's Christmas present. I'd like to leave them in the bottle for presentation. I've seen recipes
I have been relegated to bringing "drinks" for a work holiday potluck. Fair enough. I love eggnog and would like to bring some. However, my recipe includes two
So I got a wild hair one day in Feb and filled a bunch of Mason jars half full with random things and started soaking them in whiskey, vodka and sweet whiskey.
What kinds of food-grade plastic is best for storing alcohol for cooking use? Does the type of plastic differ based on the percentage of alcohol? My question a
I mixed gin, vodka, rum and scotch whisky together, put it into a water bottle, and left it for about 1 month, would it make me sick If I drank it?
I recently wanted to make a 100% Baileys panna cotta. The idea was that because Baileys has a significant amount of cream, I could just add gelatine. I should
I like the occasional Negroni or Manhattan, but I'm not a heavy drinker. As far as I'm concerned liquor is pretty much immortal, but what's the rule on vermouth
I was in Vietnam recently and I took a shot of grain alcohol mixed with blood from a freshly killed cobra. That was close to a month ago and I didn't die or ge
I recently bought a bottle of Jackson Morgan cream liquor. The alcohol content on the bottle is listed at 15%. After looking up when alcohol percentage become
Is this true: Distilled alcohol such as gin, vodka, scotch, whisky and rye are produced from fermentation and distillation of wheat, barely or rye. The
I make Rachael Ray's beef teriyaki with green beans, although I double the amount of sauce. I usually use dry sherry (rather than mirin), 15-20% alcohol. Given
I'm looking to make homemade "naughty" and "nice" shots for an upcoming holiday party, using the recipes provided by the Miracle holiday pop-up bars. The "naugh
What do you need to make Irish cream in a more professional way that lasts for a long time without going bad like baileys. Do you have to use a homogenizer, an
I ran across a recipe (bouillabaisse) that calls for pastis, but grocery stores in my area don't carry pastis. Is there a substitute for pastis? Thank you!
I tried to make some sort of liqueur with homemade lemonade. I added lemon juice, sugar and a little vodka. I left it for 2 months in a dark and cool place and
If I pour vodka (40% abv) into an open glass, and then leave it out overnight (or for some time), what percent ABV does it stabalize at? Or does all of its alco
Whilst recently shopping, I grabbed a bottle of Cachaça 51 intended to use for some flambé. Upon opening it, I found it smelling (and tasting) lik
I put an irish bar's baileys into my morning's black coffee I kept warm in a Stanley thermos. But after an indeterminate amount of time (between 10 mins to an h
In the same spirit as this question, I came across a keto recipe for bourbon chicken. I don't usually trust the calorie-count of recipes like this from the blog