D
Joined: Feb 18, 2003
Posts: 893
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D
On 2005-06-03 12:16, freddiefreelance wrote:
Would you advise mascerating the berries first? Just cutting the berries in half after washing & drying, tossing with a little sugar & letting them sit in the fridge for 1/2 an hour will extract alot of juice before adding the brandy. But covering the berries with the brandy right away will keep the berries from oxidizing & adding any "off" flavors.
I'd actually advise using a cheap, young brandy for something like this, since you want the flavor of the fruit to be out front instead of the flavor of the brandy.
I use the cheap stuff too - the fruit covers any alcohol flavor - but I know there are purists on board here. Korbel brandy, in my opinion, is both decent AND cheap - but I'm not a brandy expert.
I don't macerate the fruit. I think the flavor is imparted to the drink without maceration; it's less bothersome (chopping EACH berry in half? Aye, me!); and you don't want to dilute/water down the brandy with too much juice otherwise it might go bad sooner, or if you stick it in a freezer, it is watery enough to freeze solid.
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