Post #645547 by Swanky on Wed, Jul 25, 2012 12:31 PM

On 2012-07-25 08:49, Sir Richard wrote:
What a great idea Swanky! Wish I'd heard about that a couple if days ago :)

So, how long was your first extraction? 24 hours? And how long did you leave the second batch to soak?
And the flavors were as strong as the first?

This is really a fantastic idea, thanks again for sharing it!

Yes, 24 hours first batch and maybe 28 for the second. Saved a lot of hassle. I can't say the flavor was exact on the second run compared to the first, but I then mixed the 2 in one bottle and what it made was good.

I use a vegetable peeler to prep my ginger. It is very thin slivers rather than long french fry shaped chunks as in the picture above. I also get the muddler out and work it a bit, but mainly I want to mash everything down so that it is all covered by the liquid.

I do not add lime juice and I store it in the fridge, even though it has alcohol and sugar as a preservative.

I also reuse my allspice for my dram. But since it makes a lot, I keep the alcohol soaked allspice berries in the freezer until I need more and then pour in more liquor.

Mai-Kai Memories Series Custom ceramic mugs!

[ Edited by: Swanky 2012-07-25 12:33 ]

[ Edited by: Swanky 2012-07-25 12:39 ]