Well, I've left the barrel outside all week, I'll probably bring it into the garage now, but I want it to experience some weather to bring the madeira in and out of the wood.
I put together my bitters recipe Wednesday night. I'm going to let this soak for a month, and then into the barrel in June. Here's what I'm doing-
2 750 Ml bottles of Everclear
5 orange peels
8 cloves
2 cinnamon sticks
1 bay leaf
Its in the basement right now, sitting next to the Bacon Bourbon. More on that soon.
So what do you do when you make bitters and end up with 5 peeled oranges? I make dessert.
Navan Oranges
5 oranges, peeled and sliced into rounds (if this was for a dinner party, I'd slice the pithy edges off, but at home I leave it as is)
3 oz Navan Liqueur
3 dashes Angostura Bitters
1) In a large mixing bowl, combine all ingredients and mix thoroughly to incorporate
2) Cover and refrigerate for at least 2 hours
3) Serve and enjoy. Best topped with a little whipped cream spiked with Grand Marnier.
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3 comments:
I'd eat my own head if it were soaked in Navan. That sounds delicious.
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