Liquor for Flaming Drinks: A Comparison - Tiki Drinks and Food

J JenTiki Grand Member (1 year) Home of the best rum collection in NC Joined: Jun 16, 2006 Posts: 2336	J JenTiki Posted posted on Mon, Aug 1, 2016 10:51 AM One of the "make your own extract" posts on the internet says to zest your lemons then add the zest and some sugar to 80 proof vodka for about a month, shaking the bottle daily. Then strain through cheesecloth. If I were doing it for flaming, I personally would leave out the sugar. You certainly don't want to add the bitterness of the white pith of the peel, so zesting seems to make some sense. However, I would think you'd lose a lot of the oil in the process of zesting, so I'm not sure that's the answer either.

One of the "make your own extract" posts on the internet says to zest your lemons then add the zest and some sugar to 80 proof vodka for about a month, shaking the bottle daily. Then strain through cheesecloth. If I were doing it for flaming, I personally would leave out the sugar. You certainly don't want to add the bitterness of the white pith of the peel, so zesting seems to make some sense. However, I would think you'd lose a lot of the oil in the process of zesting, so I'm not sure that's the answer either.

Post #766896 by JenTiki on Mon, Aug 1, 2016 10:51 AM