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Orchid Liqueurs

January 28th, 2006 (10:21 pm)

current mood: drunk

Out of curiosity, has anyone else tried Orchid Liqueurs? We picked up the Lychee flavoured one on our last trip to the alkie shop and... >_<;; Definitely a liqueur. I think we were expecting more of a wine cooler type drink but that it definitely is not. We ended up cutting the drink with some Canada Dry (no soda water or similar in the house). I'm curious about the Guava and Mango flavours (the girl at the till said she had the mango and it was pretty good), but if they're all this concentrated... :/

The other major 'out there' try was a Double Chocolate Stout. It's "double chocolate"... but it's stout... And so today's alkie trials didn't do too well. It was much more stout and where's the chocolate? For choco, I guess I'll have to try hunting down some Goldkenn. I wonder if it's still around??

And now, we shall return to knitting (under the influence! Shame on me!) and return you to your regular programming... ^^;


Posted by: Laurie (ichi_san)
Posted at: January 29th, 2006 11:02 am (UTC)

Okay, can't really comment on that one since I never tasted any of these (I don't drink, can't stand alcohol), but :

Humeur actuelle: drunk

This *cracked me up*. I don't know why.

Posted by: Hezziwig (hezziwig)
Posted at: January 29th, 2006 11:10 am (UTC)

I've worked at a liquour store and in my opinion there are only a few things that can be done with fruit liqueurs (in order of least desirable to most desirable):

- drink out of tiny cups.
- cut with seltzer/soda water (sometimes cream too).
- mix with a cooked fruit puree to make a fantastic coulis for desserts.

Lychee with Bitter Almond Pancakes (sorry it's american measurements!):

2 cans of lychees drained, reserve syrup. Heat syrup and mix 1T of Lychee liquer in at a time to taste and desired consistency.


1 cup of finely ground almonds
1 egg
1 egg yolk
3/4 cup of heavy cream
1 T sugar
4 T unsalted/sweet butter cooked until golden brown then cooled
2 T almond extract

Heat oven to 350F (standard oven temp)
Mix all ingrediaents into a smooth batter. Spoon onto a nonstick baking sheet (or parchment on a baking sheet), using 1 teaspoon of batter for each pancake. Bake for 10 minutes. Turn pancakes over and bake for 2 minutes longer. Let cool slightly. Serve each pancake with lychees and syrup. 4 servings.

And no, I haven't tried this, but I read a lot of cookbooks and cook a lot myself, so I remembered a recipe for lychees and played with it a litter ^_^

I have too much time on my hands, don't I?

Posted by: Shadow (kagedreams)
Posted at: January 30th, 2006 01:32 am (UTC)

Yikes, I didn't think fruit liqueurs would be that troublesome. (My only other experience with them really was my Mom's fruit cake; I've always hated fruit cake...). The coulis idea sounds wonderful though!

Yay! Thanks for the recipe! I'll have to pick up some cream and give it a try. ^___^

(Reading cookbooks is good. Reading cookbooks is very good). :P

Posted by: wombat1138 (wombat1138)
Posted at: January 30th, 2006 02:08 am (UTC)

Hmm-- as a slight variant on the coulis concept, liqueurs might be fun in sorbet. I make a *lot* of sorbet in summertime, due to the nearby farmers' market and my inability to resist bulk bargains; a 17-lb box of fresh cherries may seem like a good idea at the time, but there are only so many cherries qua cherries two people can eat. (Also, sorbet is an excellent way to use slightly overripe fruit.)

All-purpose sorbet/ice formulas for pretty much every kind of fruit are available in one chapter of Harold McGee's The Curious Cook. If your library has it, you can probably just photocopy the four master charts. The "sweet fruit ice" category is good for quiesciently frozen stuff (i.e., not requiring an ice-cream machine; you just mix the mooshed fruit with sugar and lemon juice and put it in the freezer) which is still soft enough to be scooped out and made into smoothies afterward. (Combine ~1 cup ice, 2 scoops fruit sorbet, some plain yogurt, and enough juice or iced tea to make the blender happy.)

The addition of alcohol might make those too soupy (lowered freezing point), forcing backoff to the "medium-sweet" range; also, the diluted "water ice" recipes are a bit better for actual eating purposes as opposed to smoothie ingredients.

Posted by: Shadow (kagedreams)
Posted at: January 31st, 2006 04:32 am (UTC)

Sorbet... *_* That sounds yummy! And slushies sound great too... come summer time. ^^;;

Thanks for the tip! ^__^

Posted by: Too cute for evil (ginny_t)
Posted at: January 29th, 2006 12:43 pm (UTC)
hot lesbian tea by scary_lullabies

For chocolate beer, you might want to look for Quelque Chose (although it's from Quebec - damned liquor laws!). It's chocolate & cherry. I had a glass (served warm), and although I detest beer with a fiery passion, it was yummy!

Knitting under the influence? Terrible!

(Ysa waves.)

Posted by: Shadow (kagedreams)
Posted at: January 30th, 2006 01:18 am (UTC)

Hmm... that brewery's entire line sounds rather intriguing for ales/beers and I'm not much of a beer drinker either! ^^; Will keep an eye out for it next time we hit the alkie shop. ^___^ (Actually, we need to hit the other alkie shop for some Cave Springs). *dreamy sigh*

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