Bottled my liqueur yesterday, it's been mellowing since September last year.

I got the idea of my Dad who used to make kumquat brandy, 1 bottle brandy, one pound sugar, one pound of Kumquats. Prick the fruit all over with a darning needle and put in a jar for six months with other ingredients. Turn or stir every week or so till sugar dissolves.

My adaption used Thai rum, small green limes and for some reason I chose brown sugar and added some peeled and sliced fresh ginger. This turned the final product so dark as to be almost black and I sampled a couple of glasses last night.

The liqueur was light, strong and tangy, the zest of the limes was very prominent and it possibly could have done with a little less. I like the traditional liqueurs like Drambuie and Cointreau and I think if I had the patience to let this sit for a few years it would be even better than it is now.

While I was away this month the bride got me some honey which I'll replace the sugar with it in the next lot.

Haven't sampled the now preserved limes yet but the kumquats used to be superb. My Dad served them on a toothpick with the liqueur in a cocktail glass.

That sounds great! Just a bit worried about the chemicals dissolving from a freshly sprayed lemon into the alcohol...

Anyeways, try that one:

"Bear Catcher" - as made by my Eastern Prussian grandmother

mix vodka and honey 1:1 and add a cinnamon stick. Keep for a week or until unpatience prevails...

I live in the sticks and hopefully the citrus growers here know what they're doing with sprays, citrus only needs a very little weak white oil solution which is non toxic.

The Bear Catcher has my interest, I have a litre of Absolut sitting doing nothing.

Great ideas! That regency brandy is cheap and this lime recipe would put it to good use. Wonder is mangoes or those small apricot-like fruit would work?

How sweet does the Bear Catcher get, Raro?

That sounds great! Just a bit worried about the chemicals dissolving from a freshly sprayed lemon into the alcohol...

Anyeways, try that one:

"Bear Catcher" - as made by my Eastern Prussian grandmother

mix vodka and honey 1:1 and add a cinnamon stick. Keep for a week or until unpatience prevails...

never thought that "Bärenfang" would be mentioned here

Great ideas! That regency brandy is cheap and this lime recipe would put it to good use. Wonder is mangoes or those small apricot-like fruit would work?

How sweet does the Bear Catcher get, Raro?

You need something that isn't going to break down and turn into mush Jet, it has to releases its flavor and absorb the sugar and alcohol in return. Small citrus are ideal and I wish that the Philippine kalamansi were available here. I tried one of the limes last night and they were a bit tough. The Kumquats used to be perfect. Got some more fresh limes to day, will put the next batch down with local honey tomorrow, and possibly a little of that bear stuff as well.

Ahh. Thanks, Scea. let me know how the next batch turns out.

And imagine, our forum's erudite financier/politician/thinker in your food thread. Now that is an honour you should savour, Scea. It's not often I see Dr Naam stray from the heavy-hitting topics. Cool!

Civilised drinking appeals to all levels of humanity.

My adaption used Thai rum, small green limes and for some reason I chose brown sugar and added some peeled and sliced fresh ginger. This turned the final product so dark as to be almost black and I sampled a couple of glasses last night.

The liqueur was light, strong and tangy, the zest of the limes was very prominent and it possibly could have done with a little less.

My adaption used Thai rum, small green limes and for some reason I chose brown sugar and added some peeled and sliced fresh ginger. This turned the final product so dark as to be almost black and I sampled a couple of glasses last night.

The liqueur was light, strong and tangy, the zest of the limes was very prominent and it possibly could have done with a little less.

Hmmmmm. Has anybody ever seen a sloe anywhere in Bangkok?

I got a good recipe for making baileys on the internet. You can use sang som as a base - wonder if I can find it...

this is the recipe, much cheaper than 800 baht on a bottle of baileys:

1 (14 ounce) can sweetened condensed milk

2 tablespoons chocolate syrup (like Hershey's)

1 teaspoon coconut extract

1 teaspoon vanilla extract

4 eggs, beaten or 8 ounces Egg Beaters egg substitute (pasteurized eggs)

1 cup whiskey (please use a good brand; I use Maker's Mark or Knob Creek)

1/2 cup heavy whipping cream

1. Blend all ingredients together and chill.

2. Serve over ice, or in coffee.

source: www.recipezaar.com

Edited April 23, 200719 yr by The Dan Sai Kid

this is the recipe, much cheaper than 800 baht on a bottle of baileys:

1 (14 ounce) can sweetened condensed milk

2 tablespoons chocolate syrup (like Hershey's)

1 teaspoon coconut extract

1 teaspoon vanilla extract

4 eggs, beaten or 8 ounces Egg Beaters egg substitute (pasteurized eggs)

1 cup whiskey (please use a good brand; I use Maker's Mark or Knob Creek)

1/2 cup heavy whipping cream

1. Blend all ingredients together and chill.

2. Serve over ice, or in coffee.

source: www.recipezaar.com

The above mentioned recipe also works very well as a frozen cocktail, Peel a green coconut, drain the milk, cut in 2 equal halves , half fill the halves with your liquer mix, wrap in cling film and deep freeze, to serve(for effect in a darkened room), sprinkle with brown sugar soaked in brandy, and light sugar with a match, always a party favourite Nignoy

My adaption used Thai rum, small green limes and for some reason I chose brown sugar and added some peeled and sliced fresh ginger. This turned the final product so dark as to be almost black and I sampled a couple of glasses last night.

The liqueur was light, strong and tangy, the zest of the limes was very prominent and it possibly could have done with a little less.

Hmmmmm. Has anybody ever seen a sloe anywhere in Bangkok?

You'd need to find a blackthorn tree Mark. Wikopedia describes them as "native to Western Asia" amonst others localities like Europe and North Africa.

this is the recipe, much cheaper than 800 baht on a bottle of baileys:

1 (14 ounce) can sweetened condensed milk

2 tablespoons chocolate syrup (like Hershey's)

1 teaspoon coconut extract

1 teaspoon vanilla extract

4 eggs, beaten or 8 ounces Egg Beaters egg substitute (pasteurized eggs)

1 cup whiskey (please use a good brand; I use Maker's Mark or Knob Creek)

1/2 cup heavy whipping cream

1. Blend all ingredients together and chill.

2. Serve over ice, or in coffee.

source: www.recipezaar.com

Thanks for the link DSK, I've booked marked it for leisurely perusal.

My adaption used Thai rum, small green limes and for some reason I chose brown sugar and added some peeled and sliced fresh ginger. This turned the final product so dark as to be almost black and I sampled a couple of glasses last night.

The liqueur was light, strong and tangy, the zest of the limes was very prominent and it possibly could have done with a little less.

Hmmmmm. Has anybody ever seen a sloe anywhere in Bangkok?

You'd need to find a blackthorn tree Mark. Wikopedia describes them as "native to Western Asia" amonst others localities like Europe and North Africa.

I think the climate in Thailand may be a little too harsh for them

Maybe in the hills above Chiang Mai ... but then again, considering you're supposed to collect the fruit after a good frost ... maybe not.

My adaption used Thai rum, small green limes and for some reason I chose brown sugar and added some peeled and sliced fresh ginger. This turned the final product so dark as to be almost black and I sampled a couple of glasses last night.

The liqueur was light, strong and tangy, the zest of the limes was very prominent and it possibly could have done with a little less.

Hmmmmm. Has anybody ever seen a sloe anywhere in Bangkok?

You'd need to find a blackthorn tree Mark. Wikopedia describes them as "native to Western Asia" amonst others localities like Europe and North Africa.

I think the climate in Thailand may be a little too harsh for them

Maybe in the hills above Chiang Mai ... but then again, considering you're supposed to collect the fruit after a good frost ... maybe not.

I'm in the hills above Chiang Rai, further north still, and I hope it never gets cold enough for them here.

At least you could at least grow them there (I'd give anything for a decent frost ... )

OK. post me a few seeds and I'll give them a try.

OK. post me a few seeds and I'll give them a try.

Back to my original question: Anyone seen any sloes in Bangkok