Giffard Caribbean Pineapple Liqueur / 70cl

Product Information

Fruit liqueurs – these use a wide range of different fruits to give the drink flavours and we will look at examples further down The recipe is easy to make, like my other liqueurs. The worst part of the process is the wait. For the fruit to seep properly, it takes at least a month to sit in the vodka. But if you can hang in there, it is well worth the wait. Just be sure to plan ahead if you when making this for a special occasion. Give the recipe plenty of time. It is important to note that fruit liqueur is not the same as fruit liquor. Liquor is the same as spirits, or hard booze (gin, rum, vodka, etc). White or Cane sugar. The vodka of sweetener. This has the most basic flavor profile and will provide the desired sweetness without adding too much of its own character to the mix.

Molasses or Brown Sugar.Molasses is a by-product of sugar production and has a deep, rich flavor. Light or Dark Brown sugar is simply cane sugar with added levels of molasses.

Blue Recipes

Coffee liqueurs – these are made with coffee and other ingredients and include Kahlua and Tia Maria We first tried the liqueur in a vivaciously bitter, tiki-inspired rosé slushie (recipe below). It was like a rosé Negroni gone tropical, and after slurping down three of the dangerously quaffable slushies, we had to know more about the mysterious new liqueur. sugar straight to the alcohol as this doesn’t work well. Mix sugar with water in a saucepan, simmer

It’s these two in harmony that are then rounded off by the strong, and vegetal agave flavors of a good tequila. Demerara or Turbinado Sugar are two darker, minimally refined types of sugar. Demerara can have a molasses-like flavor while Turbinado will have a lighter, more delicate flavor like caramel or honey. and a range of fruits although the exact recipe is a secret. It can be used in place of blue curacao in Nut liqueurs – these are flavoured with nuts and include Amaretto (almonds) and Disaronno (apricot kernel) glass bottle and keep them in a dark place at room temperature. Most fruit will need 2-4 weeks to transferChocolate liqueurs – these are made with chocolate and other ingredients and include crème de cacao