Shrub - a capital drink.

Discussion in 'Camp Cooking' started by Black Hand, Feb 6, 2019.

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  1. Mar 14, 2019 #41

    Black Hand

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    Based on this, I'd suggest you got crappy Limoncello...
     
  2. Mar 14, 2019 #42

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    It definitely tasted crappy. :(
     
  3. Mar 14, 2019 #43

    Black Hand

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    I have similar liquors I've made from orange and tangerine - they have been very popular with some, much to their dismay upon waking the next morning. I make cinnamon and espresso versions too...
     
  4. Mar 14, 2019 #44

    Carbon 6

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    I like to experiment/concoct simple drinks. Sometimes I am pleasantly surprised.
     
  5. Mar 14, 2019 #45

    Black Hand

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    Limoncello:
    Wash 4-5 large Lemons
    Zest the Lemons (I use a microplane or vegetable peeler - do not include the white pith)
    Soak zest for 2 weeks in the dark in ~375ml of Everclear (95% EtOH)
    Strain
    Mix with simple syrup (~500ml water into which 500gms of sugar has been dissolved with heat and allowed to cool)
     
  6. Mar 14, 2019 #46

    LRB

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    Rumgarita. 50/50 Bacardi light rum, Daily's margarita mix. Pretty much a version of shrub, but quick and simple. Use Daily's only, for best results and taste.
     
  7. Mar 15, 2019 #47

    Sicilian Hunter

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    Everclear!!
    That's some serious chemistry!!
    BTW, strained the zest off, poured mix equally into two bottles and added water/sugar mix (1 cup cane sugar:3 cups hot water to dissolve it) then added 2 cups to each bottle and put back in the fridge.
    We'll see what I've created over the weekend.
    I'll let you know
     
  8. Mar 15, 2019 #48

    Black Hand

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    Batch it - Mix everything to taste (and taste you should) in the big container THEN bottle and age.
    I am conservative on the water - adding between 2 and 3 cups depending on the fruit, and tend to favor a more tart mix with the 3/4 cup sugar - which can be adjusted to account for the flavor. You will find yourself experimenting and eventually settle on the flavor that most appeals to you.
     
  9. Mar 15, 2019 #49

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    Adding 3 cups of water should drop the proof to around 100. Assuming you start with a 750ml bottle.
     
  10. Mar 15, 2019 #50

    Sicilian Hunter

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    Are you referring to the shrub or Limoncello?
     
  11. Mar 15, 2019 #51

    Nyckname

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    Sadly, I can only get the 151 proof, at which point I might as well drink the cheaper rum.
     
  12. Mar 15, 2019 #52

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    So, adjust the recipe to reflect the ABV of the total volume.
     
  13. Mar 15, 2019 #53

    Nyckname

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    Who's talking about the recipe? I want it for shots. :confused:
     
  14. Mar 15, 2019 #54

    Carbon 6

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    [​IMG] [​IMG]
     
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  15. Mar 15, 2019 #55

    Nyckname

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    Those must be posh, premium smileys.
     
  16. Mar 15, 2019 #56

    Black Hand

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    Vodka will work too. You just want a neutral-flavored alcohol.
     
  17. Mar 15, 2019 #57

    Carbon 6

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    Not as good as your Avatar. :thumbs up:
     
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  18. Mar 18, 2019 at 6:00 PM #58

    Sicilian Hunter

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    Hand,
    After mixing in the water/sugar mix and allowing it to rest in the refigerator for 3 more days the shrub was quite nice.
    Started on an orange note and finishes on a lemon, don't taste the lime much at all.
    Next time i would drop a lemon, add a lime and add 3/4 cup of sugar instead of a cup.
    Thanks for the inspiration!
    I'll bring my last bottle with me to Moon of the Crow and get a consensus
     
    Last edited: Mar 18, 2019 at 6:13 PM
  19. Mar 18, 2019 at 6:17 PM #59

    Black Hand

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    :thumb:
     

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