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Agave syrup has a pretty detrimental effect on agave production in Mexico. Substitute 2:1 sugar syrup and feel better about yourself. My personal marg build is: 1.5oz blanco tequila (2oz if ya nasty) 0.5 orange liqueur (Pierre Ferrand Dry Curacao is great) 0.75 lime 0.25 2:1 syrup pinch salt The orange liqueurs that give the best flavor need a little supplemental sugar to be well-balanced, and a margarita without orange liqueur is just a tequila daiquiri if you ask me.
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Apr 24, 2024 01:53
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prayer group posted:Agave syrup has a pretty detrimental effect on agave production in Mexico. What are you saying?
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Apr 24, 2024 02:29
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Waltzing Along posted:What are you saying? I'm saying folks use agave syrup to avoid bring seen as putting sugar in cocktails. This is because of people wanting to feel virtuous, but also wanting sweet drink. It has a. Lot more to do with how food culture valorizes different foods, and a lot less to do with makes a solid balanced drink.
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Apr 24, 2024 03:03
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Agave for tequila is subject to regulations regarding how frequently it can be harvested, agave for syrup isn’t. The regulations on tequila agave certainly aren’t enough, but they’re something. Casting them aside entirely to make a product that contributes less to a drink than demerara syrup jeopardizes the state of agave in Mexico pretty significantly.
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Apr 24, 2024 03:20
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I got a bottle to try and don't plan to buy it again, I don't think it adds much. The idea is to do agave on your agave, but it's really not noticeable in a drink. Use a punchier blanco if you want to up the agave. They unfortunately don't sell still strength ones here but if you can get one I am sure that would do wonders for it.
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Apr 24, 2024 04:32
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Waltzing Along posted:See how fast you can get blackout drunk. I'm thinking more like recipes for homemade extracts or bitters.
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Apr 24, 2024 05:21
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Strange Matter posted:I'm thinking more like recipes for homemade extracts or bitters. I make liqueurs with a grain alcohol base all the time at my job. If you have a singular ingredient you want to get the most out of, such as strawberries, you might bag up 8oz grain alcohol with a whole bunch of sliced strawberries, then separately combine 16oz 2:1 syrup with sliced strawberries. Sous vide both of those for two hours at 140F, chill, then strain and combine. Add a bit of water and maybe some citric acid or lemon juice and you have strawberry liqueur!
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Apr 24, 2024 06:49
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prayer group posted:I make liqueurs with a grain alcohol base all the time at my job. If you have a singular ingredient you want to get the most out of, such as strawberries, you might bag up 8oz grain alcohol with a whole bunch of sliced strawberries, then separately combine 16oz 2:1 syrup with sliced strawberries. Sous vide both of those for two hours at 140F, chill, then strain and combine. Add a bit of water and maybe some citric acid or lemon juice and you have strawberry liqueur! Could you something like that with vegetables? We've a lot of snap peas from our garden and I've been thinking it could be fun to get creative with them.
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Apr 24, 2024 06:55
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If you don't have a sous vide I assume you can get the same result just letting it sit in a jar for a while?
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Apr 24, 2024 07:06
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Carillon posted:Could you something like that with vegetables? We've a lot of snap peas from our garden and I've been thinking it could be fun to get creative with them. Depends on the vegetable! Snap peas would do great with that method, I think. Give it a try! Grand Fromage posted:If you don't have a sous vide I assume you can get the same result just letting it sit in a jar for a while? Yes, you can do most infusions cold-style and just shake them every day or so. To be clear, I don't think everything is best infused sous vide. Flowers and certain more delicate vegetables benefit from cold infusing -- nasturtiums, violets, cucumbers, stuff like that.
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Apr 24, 2024 07:12
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Other Q would be if I'm doing it in a jar, is there a reason to keep the alcohol and the syrup separate and combine? Is that just a sous vide efficiency thing?
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Apr 24, 2024 07:18
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Grand Fromage posted:Other Q would be if I'm doing it in a jar, is there a reason to keep the alcohol and the syrup separate and combine? Is that just a sous vide efficiency thing? It's mostly an efficiency thing, yeah. There's probably some fiddly osmosis poo poo going on with infusion into sugar syrup versus grain alcohol versus a combination of both that would impact overall flavor, but I don't have the chemistry degree or the pay necessary to figure that out.
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Apr 24, 2024 07:32
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prayer group posted:It's mostly an efficiency thing, yeah. There's probably some fiddly osmosis poo poo going on with infusion into sugar syrup versus grain alcohol versus a combination of both that would impact overall flavor, but I don't have the chemistry degree or the pay necessary to figure that out. There is, and it's not worth going too deep into different extraction rates; if you have the time, space, and gear then your method makes high quality results quickly. If you haven't, then put it in a jar somewhere warm and wait. Infusions are about time, temperature, and pressure. If you want the easy, hands-off version, use 100 proof ethanol (either buy it or proof down neutral grain spirit). This way, it's equal parts alcohol and water, and you get the best of what each one extracts from the ingredient (water is a polar solvent, ethanol non polar, so you get the best haul of dissolvable compounds). You wanna get real rude, the Noma fermentation book is a good place to lose a lot of time and bench space to.
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Apr 24, 2024 16:40
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I’ve owned that book for a few years and barely cracked it. I think it’s time to get rude.
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Apr 24, 2024 17:08
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What's your ratio for thing to be infused to liquid? Curious if you eyeball it or have a general ration you try to hit.
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Apr 24, 2024 18:10
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For most fruits and vegetables it’s a baseline of about 250g per 750ml at the minimum. Flowers and spices are different of course, and figuring those out takes practice.
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Apr 24, 2024 18:34
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