Posts Tagged ‘DIY’


Bitters, Pilsner, and a Nobler Giveaway

March 16, 2012

Larry working on our Cow Thieves Pilsner

I’ve finally managed to organize myself and get together all the ingredients for my homemade bitters project. 3 weeks from now, I’ll hopefully be reporting back on a wildly successful venture. But to be clear, that’s not really why I’ve been finding myself on a major DIY kick. Having just finished up the brewing of a second large batch of Cow Thieves Ale (with some exciting changes), and having worked on my own blended scotch for Steve, it’s exciting to know that my enthusiasm for the “homemade” stems completely from plain and earnest curiosity.

Is it more economical or more convenient to purchase a bunch of ingredients to make a batch of bitters for cocktail making? I mean probably not. Or is it cocktail crucial for the bitters to be homemade? Of course not. But I’m not looking to be the world’s best bitters maker or convince you that you haven’t lived until you’ve made everything on your own. There’s just simply no better way to learn, than to do it yourself (or by reading about it here). So check back as I write about the process, the results, and even the very first Nobler Experiment giveaway!

On an even more exciting note…you must be wondering what’s more exciting than a giveaway!…The warm weather afternoons of outdoor drinking have arrived and I can’t friggin wait. Enjoy the weekend and hopefully a Bertha Palmer!


Feeling Awfully Piratey

January 9, 2012

I was fishing around for some DIY liquor projects late last week and I found this recipe for a homemade coffee liqueur. Since coffee tends to turn me into an annoying epic story-teller, the combination with rum has to be good for everyone involved. But when I sent the link to another coffee loving Nobler, he mentioned working on a home spiced rum and that got me thinking. So with an excess of some basic silver rums sitting in my cabinet, I decided to give this one a shot. My perspective? Leave work, go home, do this now!

I’ve discussed extracting flavors into alcohol before (here), so I took a very similar approach for my homemade spiced rum. Immediately apples and cinnamon came to mind but I really wanted the flavors to be a bit more complex. I took a quick inventory of what I had in my spice collection and it seemed like I had been preparing for this all along. Cardamom, vanilla, and lemon peel to play off of the apples and cinnamon, bay leaves and Sichuan peppercorns for some real deal complexity. If you haven’t worked with Sichuan peppercorns before, they are the pink looking buds that are more numbing than spicy. Awesome.

As for the process, I toasted up the dried spices to bring out a bit of their oils before adding them to the peeled and halved apples, the lemon peel, and vanilla pods. After topping it all off with the silver rum, I figured it would take a few days to develop some real flavor. But even after a few hours an amber hue could be seen and the flavors were already fantastic. A few more days, and I can only imagine how good this will be. ..

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