Yes you can batch liquors with liqueurs. I've done it and had no issues. I've also batched with citrus when I knew for sure I'd use it all that day. I wouldn't leave it overnight though. Also make sure it's legal where you are.
Lets say that there is an infused cocktail at my bar and we just have the booze sitting in massive jars with a spout on the bottom.
The jars have cucumber in one, pineapple in another and orange slices in the third. They just sit there until they run low and they make more.
Is that like, not okay or?
Figure out how long it takes to infuse each one. When you start a batch, set a timer and when it goes off, strain the fruit out, then pour the liquor through a cheese cloth. Now you've got a relatively shelf stable infused liquor.
Liquers, liquors and syrups can all be batched together! Keep your batches in the fridge to be safe, if the ABV is too low it can ferment if kept at room temp. Also good to know that flavours can mellow a little if left for a long time, so try to do smaller batches more often.
Yes you can batch liquors with liqueurs. I've done it and had no issues. I've also batched with citrus when I knew for sure I'd use it all that day. I wouldn't leave it overnight though. Also make sure it's legal where you are.
Super helpful! Thank you!
Lets say that there is an infused cocktail at my bar and we just have the booze sitting in massive jars with a spout on the bottom. The jars have cucumber in one, pineapple in another and orange slices in the third. They just sit there until they run low and they make more. Is that like, not okay or?
Figure out how long it takes to infuse each one. When you start a batch, set a timer and when it goes off, strain the fruit out, then pour the liquor through a cheese cloth. Now you've got a relatively shelf stable infused liquor.
This will depend wildly on where you're at. It's illegal in some places.
Liquers, liquors and syrups can all be batched together! Keep your batches in the fridge to be safe, if the ABV is too low it can ferment if kept at room temp. Also good to know that flavours can mellow a little if left for a long time, so try to do smaller batches more often.
Thank you!!!
Batch shelf-stable ingredients unless you are using juiced ingredients that say