LLOLLO ~ Black Walnut Liqueur
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LLOLLO gave some of us black walnut liqueur that she made that needed to age til a few days ago. It is really interesting stuff, and somehow tastes a little like banana to me. I'm not a banana fan, but this is just nuanced enough that I've had it twice so far and liked it. So LLOLLO, thanks again, and where does that flavor come from, or am I the only one getting it?
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Top of Page Bottom of Page PermalinkFull Name: scott
Maybe cocktail that up with
Maybe cocktail that up with some white rum and a little lime.
Top of Page Bottom of Page PermalinkFull Name: treat island
My son suggested some
My son suggested some tropical fruit idea from my description. I'll give him a taste and he'll have some interesting ideas.
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ
Hey! Yes, Sept 28 marked 2
Hey! Yes, Sept 28 marked 2 months of the infusion: green walnuts w/ skins, cinnamon stick, a couple of cloves, lemon peel and vodka.
I tried mine for the first time yesterday... I didn't get a banana flavor, and not sure I tasted walnuts, either.. hmmm will have to try more after dinner tonight. ;)
I used this recipe, but it was my first try and definitely an experiment.
I experiment a lot with new recipes and have ruined many a meal, LOL.
https://www.davidlebovitz.com/liqueur-de-noix-green-walnut-liq/
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
The Banana aroma is an ester
The Banana aroma is an ester (found in Bananas and many breeds of alcohol beverage).
https://www.sciencedirect.com/topics/agricultural-and-biological-science...
"...Ester-Producing Mutants
Ester compounds are major components of sake aroma. In particular, the characteristic fruity aroma of ginjo-shu is comprised of isoamyl acetate and ethyl caproate. Therefore, many researchers have tried to breed mutant strains with higher production of these esters. One of the precursors of isoamyl acetate synthesis is isoamyl alcohol, whose synthesis seems to be a rate-limiting step for isoamyl acetate synthesis..."
Top of Page Bottom of Page PermalinkFull Name: Lucky Day
Brent Kliss made a bottle of
Brent Kliss made a bottle of that from walnuts from his yard and gifted it to me at a Republic show. Not sure if he added anything special but that stuff made ya feel funny.
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ
^^^ Whoa, I remember meeting
^^^ Whoa, I remember meeting Brent at a show at the Hideout in Oregon!
What kind of "funny"?? ;)
I don't want the WCZJ testers to feel funny-bad!
..and thanks Disco for the food chemistry.. it reminds me that I have tasted banana in non-banana foods before..
".... all I know, it must've beeeen the esters.."
Judit, please let me know if the flavor changes much as the days go by... I'm going to chill a small jar to sample it cold next, as I remember that digestifs are served in frozen shot glasses in Spain and Italy.
Top of Page Bottom of Page PermalinkFull Name: treat island
Sorry I remembered it as
Sorry I remembered it as black walnut, green walnut sounds much more interesting.
Top of Page Bottom of Page PermalinkFull Name: Lucky Day
The Kliss one may have been
The Kliss one may have been green walnut. Maybe Furious E can chime in. He has a much better memory than I.
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ
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Top of Page Bottom of Page PermalinkFull Name: MarkD
Infusions are fun. I've been
Infusions are fun. I've been doing fire-cider lately. Yummy and great for the immune system.
Top of Page Bottom of Page PermalinkFull Name: treat island
I love David Lebovitz and he
I love David Lebovitz and he would not poison us. Therefore, I have no worries about the recipe that you made. I will keep testing it to see if I continue to taste banana.
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ
Let me know how it goes,
Let me know how it goes, Judit! Agree, that site has a lot of good reads.
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ
Let me know how it goes,