Comments on: Liqueurs, Oh My!

By: Craig Hermann

Craig Hermann — Tue, 29 Apr 2008 18:37:02 +0000

The Curacao is out of the barrel. There is still a note of bitterness. However, the three months did amazing things: Wonderful, deliciously amazing things.

And now, I have a Curacao-primed barrel for the next languorous inhabitant.

By: Sylvan

Sylvan — Thu, 24 Apr 2008 18:37:37 +0000

Hey, it’s April, how is the Curacao? I was just reading my copy of the book last night (after seeing Pomello’s on sale at Fubonn) thinking about making maybe both of these. However, my understanding is that real Curacao/Triple Sec should be redistilled (to remove the bitterness from the white pith), so I’m curious how this turned out for you. The book calls for sweet orange peel, maybe that is why yours was so bitter before aging.

By: Primitiva | Trader Tiki's Booze Blog

Primitiva | Trader Tiki's Booze Blog — Sun, 06 Apr 2008 02:23:23 +0000

[...] you’ve only got a month ’til you can try some for yourself! Craig also put together an inspired version of Forbidden Fruit Liqueur using the original noted ingredients, and a few of his own twists., [...]

By: Craig Hermann

Craig Hermann — Fri, 04 Jan 2008 22:35:39 +0000

I’ll change the article text to better report the sit-chee-ation. I do like calling the Pomello a Shattock or (shaddock) fruit. Spelling wasn’t standardized at the time The Captain shaddock transplanted the fruit to the West Indies.

And you know what? I think I lyke the idea of alternayte spellyng.

By: Blair, aka Trader Tiki

Blair, aka Trader Tiki — Fri, 04 Jan 2008 22:23:00 +0000

from Trader Vic’s Bartenders Guide, p.46

Forbidden Fruit - an American liqueur made from the fruit of the shaddock (a type of grapefruit) and cognac.

Similar info on the Cocktail DB Forbidden Fruit page.

I’m interested to see how it turned out. I wasn’t disappointed with my turnout at all, it became something new and different. I was, however, disappointed at the recipe in that book, which seemed to leave out the main components of the original liqueur. Still, not a bad place to start!

By: Tikimama

Tikimama — Fri, 04 Jan 2008 21:21:03 +0000

Let me patent it first! Otherwise, in three years the NYT will be heralding the “fantastic new cocktail ingredient Cumin*!” and I’ll be bitter that I thought of it first. If I can sue, then I will be satiated by piles of money.

*Cumin not the actual ingredient here. Though a Lime Cumin Flirtini would take your local El Torito by storm…