Geoffrey Firmin
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Catering firm I worked for back in the late 80's used to get vodka and infuse a variety of fresh chilli, basil, vanilla beans & cinnamon sticks, star anise into seperate bottles of vodka.Then put them into buckets with the chilli et all and freeze them. Arriving at the functions we would then decant the results which would melt down over the course of event, let the punters know what they were drinking. They had stands so the bar staff could tilt and pour the booze out and mix it.Anything planned for the holiday season? Aside from bourbon/rye + vanilla beans + orange rind. Egg nog--won't be making the Clyde Common one this year, probably one that focuses on bourbon/brandy. Any recs?
Anything else? For example, I've seen gin infused with spices on r/cocktails recently.
I've bought Tanqueray 10, The Melbourne Gin Company Dry Gin, Four Pillars Rare Dry Gin and after another bottle to round out the summer with.