Liqueurs

[Siam_Sam]

@FoieGrasIsEvil

Actually its quite easy…just pour the wine into a pot and let it simmer (light bubbling) until its of a syrupy texture, stirring occasionally to scrape any residues off the side of the pot. That’s it…you’re done.

Gah! “Simmer.” “Residues.” I can’t follow this technical gobbledygook.

[salinqmind]

Benedictine. Often imitated, never duplicated.

[SCAdian]

Mirto rosso. And Archer’s peach schnapps (much better than any other brand I’ve tried).

[FoieGrasIsEvil]

@Siam_Sam

Gah! “Simmer.” “Residues.” I can’t follow this technical gobbledygook.

Put on medium heat…allow to “simmer” for quite awhile…

[MeanOldLady]

@FoieGrasIsEvil

Eh, I was just throwing a bunch of examples out there for her to try. Besides, Siam Sam is paying for all this!

Wait, drinks on Sam? Then I’ll take a quadruple Pappy Van Winkle neat. Thanks.

[pulykamell]

@MeanOldLady

Do you really think she’ll like absinthe? It’s a pretty drink, and the ceremony with the sugar cube and the flame is lovely and all, but it has a very strong flavor that isn’t palatable to many.

And the flame ritual is a modern bastardization, besides.

[Elemenopy]

Pimento Dram and. (and…something fizzy…tonic, seltzer, whatever)

Pliska–a grape brandy that I’d call a beginner’s cognac. Loverly.