The Art of Making Strawberry Cream Moonshine: A Thrilling Recipe

Introduction: Exploring the World of Homemade Distillation

Hey there, fellow enthusiasts! I hope you’re having a fantastic week so far. Today, let’s dive into the realm of strawberries. While fresh ones may not be readily available, frozen berries will work just fine for our adventure.

Welcome to Still, the ultimate hub for all you craft distillation aficionados out there. I’m Jesse, your guide in this exhilarating journey of transforming home distillation into a legitimate hobby.

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The Strawberry Infusion: An Enchanting Experience

Alright, folks, today we embark on a quest to create a delectable strawberry liqueur. We can call it a “strawberry liqueur” for a touch of elegance, or for those who appreciate a hint of cheekiness, let’s dub it a “strawberry panty-dropper.”

Now, why the risqué name, you ask? Well, it’s because this libation glides down your throat smoothly, surprising you with its kick. Personally, I find the concept of gendered drinks quite absurd. My wife’s favorite is a bold, smoky Laphroaig, as you may already know. Even my tough-as-nails dad, Wildman, prefers Southern Comfort or Drambuie because anything stronger is just not sweet enough for him.

There are numerous recipes out there, all with slight variations, for creating fruity concoctions. Berries, peaches, and other fruits are commonly used, along with high-proof spirits and a generous amount of sugar.

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But today, we’re giving it a unique twist. Our secret ingredient is white corn whiskey, which I’ve just whipped up using my trusty junior still. It’s essentially a bourbon-style mash bill, but with a delightful substitution of cracked corn with polenta.

You might wonder why this combination is intriguing with strawberries. Well, here’s the thing – polenta adds a savory note and a slightly grainy texture to the whiskey. It’s almost like a buttery, flowery pie crust, which sparked the idea of creating something reminiscent of a strawberry tart or pie.

The Process: Simplicity at Its Best

The process is pleasantly simple. You’ll need your chosen high-proof spirit, a fruit or berry of your choice, and a touch of sugar. Feel free to experiment with different spirits or follow along with our recipe. Here’s what we’ll be using: two liters of my 65% ABV polenta whiskey and one kilogram of strawberries.

Now, all we need to do is let this beautiful mixture sit for about a week, giving it a gentle shake every now and then to coax out the flavors from the berries and infuse them into the potent liquid.

After a week, you’ll notice the berries have lost their vibrant color, transferring their essence to the alcohol. But we’re not done with them just yet. We want to extract even more goodness from these little powerhouses.

Carefully strain the mixture, separating the berries from the liquid. We don’t want to bid farewell to our berries just yet. Transfer them to a separate container, making sure to wash it beforehand. To preserve their color and flavor, squeeze the juice of half a lemon into the berries. Trust me, it works wonders.

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Now, let’s set those berries aside for a moment. We’re going to focus on enhancing their sweetness. Add a generous amount of sugar to the berries, creating a syrupy concoction. Over the course of a few days, this sugar will draw out more moisture, extracting additional color and flavor.

This syrup can be used for so many purposes – drizzle it over ice cream, incorporate it into salad dressings or marinades. The possibilities are endless. It would be a shame to let it go to waste.

The Final Touches: A Symphony of Flavors

After four days, the sugar will have dissolved, transforming into a delightful syrup. At this point, we’ll separate the syrup from the berries, though we’ll reintroduce some sugar to them later. It’s always good to have some backup sweetness.

Now comes the fun part – experimenting with ratios. I’ll be using my trusty 10-milliliter syringe, a one-milliliter syringe, and a Glencairn glass (not the most ideal, but it’ll do the trick).

For a full batch, I’ll aim for a ratio of three parts spirit, two parts water, and one part syrup. This should give us a final alcohol content of around 25-30%. Since the sugar content makes accurate measurements a bit challenging, let’s start with 6 milliliters of spirit, 4 milliliters of water, and 2 milliliters of syrup.

First impressions? It’s a bit strong and sweet. Let’s add a bit more water and spirit to achieve the perfect balance.

Conclusion: An Exquisite Adventure Awaits

Creating your own strawberry cream moonshine is a thrilling endeavor that combines science, art, and a touch of creativity. With a few simple ingredients and some patience, you can craft a drink that tantalizes your taste buds and leaves you yearning for more.

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So go ahead, embark on your own moonshine-making expedition. Explore different fruits, experiment with flavors, and make this craft your own. And remember, the joy lies not just in the end result, but in the process itself.

Now if you’ll excuse me, I’ll continue fine-tuning the ratios until I find my personal flavor profile. Cheers, my friends, and may your moonshine adventures be filled with excitement and delightful sips!


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