What to do with 180 proof alcohol?

Discussion in 'Food & Cooking' started by french fries, Sep 3, 2014.

  1. french fries

    french fries

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    A friend of mine recently brought me a bottle of 180 proof alcohol. I don't really feel like drinking it, and not to sure what else to do with it... any ideas? 
     
  2. petalsandcoco

    petalsandcoco

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    There is a Blog called theitaliandishblog.com and they have a recipe for something you just might like.....or not., Limoncello .


    The recipe is fairly easy

    - zest of 6-7 large lemons
    - 1 litre or quart of pure grain alcohol or vodka
    - 5 cups (1250 ml) water
    - 3 cups (700 gr) sugar

    These make for great gift giving.
    A thought
     
    Last edited: Sep 3, 2014
    nicko likes this.
  3. cheflayne

    cheflayne

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    flaming sugar cubes for dessert garnish or Irish coffees /img/vbsmilies/smilies/lol.gif  
     
  4. french fries

    french fries

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    Lemoncello: great idea! And sounds easy enough to make. Great, thanks. /img/vbsmilies/smilies/smile.gif

    Flaming sugar cubes sound fun... reminds me of the cocktails of my youth. 
     
  5. chicagoterry

    chicagoterry

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    Is it pure grain alcohol? It's probably past the season this year, but how about cherries? My French neighbor and I make some every year. Here is Jacques Pepin's method:

    http://www.kqed.org/w/morefastfoodmyway/episode215.html

    In his Essentials cookbook, he recommends a similar recipe with sweet/bing cherries. Last week I could still get Washington State bing cherries at the market but they were getting pricey. Or, you could wait until the season next year. It's not like the alcohol will go bad.
     
  6. french fries

    french fries

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    Oooh cherry sounds delicious but yeah it's past the season here. Walnuts would have been nice but we're also past the season. 'Tis the season of grapes, apples, peach, nectarines...
     
  7. foodpump

    foodpump

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    Two foods that absorb flavours:

    The first is fats--any kind of a fat.

    The second is booze.  The higher proof it is, and the less of sugar or other stuff in there, the more flavour it will absorb and transmit to other ingredients within the dish.

    but, on second though, just mail the bottle to me.....
     
  8. luc_h

    luc_h

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  9. durangojo

    durangojo

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    Lemoncello or orangecello if you happen to have an orange tree in your backyard there in southern sunny california! 🌞
     
  10. mike9

    mike9

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    I had a jar of proofed moon shine last summer and infused it with ginger.  It was delicious in a mixed drink.  I got the idea from the "Zen" martini I had in San Antonio at the tower restaurant.
     
  11. chefedb

    chefedb

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    Purple label rum at one time was 180 proof. It was used to flambé wedding cakes(flaming cake ceremony) and desserts but then got to expensive so most places  started  to use lemon    xtract
     
    Last edited: Sep 5, 2014