Yesterday on Facebook we were discussing the cranberry liquor and someone suggested that you’ll achieve a superior result if you wait to add the simple syrup until the end of the process, rather than at the beginning. Basically you follow the same recipe, infusing the cranberries, spices and vodka for 4 weeks. At that point, you strain out the solids then add the simple syrup. This advice comes from “an old hooch maker”. Heh.
I can see the merits of this, as you’d be able to control the level of sweetness/tartness better. But I’ve already started my batch with the simple syrup added. What’s a Shaker to do?
Make a second batch, of course! Yep, I’m doing a head to head comparison of cranberry liquor techniques. Though Batch 2 will be 4 days or so behind Batch 1, I’ll do a side by side taste test at the end of each week.
Check back later for updates. And a special thank you to my Hooch Making mentor!
