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

A AceExplorer Grand Member (8 years) Deep in the Jacksonville Flori-duh jungle. Joined: Apr 03, 2008 Posts: 2566	A AceExplorer Posted posted on Mon, Aug 1, 2016 11:15 AM On 2016-08-01 10:51, JenTiki wrote: 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. This makes a lot of sense, Jen. Zesting exposes the oils to oxygen, potentially causing some oxidation on the spot. And also yes, avoid the sugar, unless it's really needed as an additional component (fuel) to help the burning. So many things to test.

On 2016-08-01 10:51, JenTiki wrote:
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.

This makes a lot of sense, Jen. Zesting exposes the oils to oxygen, potentially causing some oxidation on the spot. And also yes, avoid the sugar, unless it's really needed as an additional component (fuel) to help the burning.

So many things to test.

Post #766899 by AceExplorer on Mon, Aug 1, 2016 11:15 AM