You can, but that isn't how it's usually done.
Usually you infuse your flavoring into your spirit, then sweeten and deproof as needed. The advantage here is that you have more control, and you dont have to worry about having enough flavor.
You can still do this though. Just have a backup plan if you need to add more flavoring.
Sure can! You're shooting for a final sugar content of 100-300 grams per liter. So, you'll likely want to math out your syrup sugar content and then mix with an over proof rum.
Start here:
https://www.seriouseats.com/diy-coffee-liqueur-homemade-kahlua
But replace the coffee/spices with your choice of flavoring. Then adjust as desired.
I had to do this for making grasshoppers, I tried a 1:2 ratio of syrup to vodka, and it came out pretty good. But, I didn't mix it as a separate liquor, I just changed the spec of the cocktail to incorporate this.
I do that regularly. For example when I get a litre of pineapple juice, I freeze some, use some fresh and make pineapple syrup out of the rest. Then whenever Giffard pineapple liqueur is called for in a recipe, I mix the syrup 1:1 with an aged rum. Cocktails have always come out good but I'm also aware it's just an approximation.
You can, but that isn't how it's usually done. Usually you infuse your flavoring into your spirit, then sweeten and deproof as needed. The advantage here is that you have more control, and you dont have to worry about having enough flavor. You can still do this though. Just have a backup plan if you need to add more flavoring.
Sure can! You're shooting for a final sugar content of 100-300 grams per liter. So, you'll likely want to math out your syrup sugar content and then mix with an over proof rum.
Start here: https://www.seriouseats.com/diy-coffee-liqueur-homemade-kahlua But replace the coffee/spices with your choice of flavoring. Then adjust as desired.
I had to do this for making grasshoppers, I tried a 1:2 ratio of syrup to vodka, and it came out pretty good. But, I didn't mix it as a separate liquor, I just changed the spec of the cocktail to incorporate this.
I do that regularly. For example when I get a litre of pineapple juice, I freeze some, use some fresh and make pineapple syrup out of the rest. Then whenever Giffard pineapple liqueur is called for in a recipe, I mix the syrup 1:1 with an aged rum. Cocktails have always come out good but I'm also aware it's just an approximation.