Wednesday, February 18, 2009

Infused and Furious



Weeks after I closed up my attempt at homemade chocolate liqueur, I opened it to discover a cocoa-scented elixir that will work nicely for stripping furniture and cleaning cuts. It was a disaster! The cocoa nibs and vanilla beans had done their part and given all their essence over to the base, which as the recipe specified- was 151 rum. I have never heard of including such a spirit in a cocktail, and the idea of this being "showcased" in one seems impossible, since a drop is face melting. I should have recalled the high school moment watching boys blow fireballs by spitting 151 over lighters. I am still tempted to try it again since I've tasted divine chocolate liqueurs (including a homemade one). Should I give it a go with regular rum? Please let me know if you have any ideas (that don't include blinding moonshine).

4 comments:

Anonymous said...

Try a decent vodka (small amount for testing)

micahsze said...

I would add some coffee to the mixture. The coffee should pair well with the chocolate and vanilla and mask the burning 151 liquor.

Anonymous said...

Yes! If at first you don't succeed try try again! A less intense rum, or nice quality vodka. Let's do it!!

adam said...

I'm with the coffee idea - I'd love to be a guinea pig...