Sugarcane Spritzer Recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Be transported to the idyllic beaches of St. Gumbs of Theo's Restaurant. It puts Cruzan coconut rum to good use by showcasing it with a medley of vibrant flavors including lemongrass, mint, fresh ginger, and sugar cane juice.
— Maryse Chevriere
- 1 stalk lemongrass
- 1 sprig of mint
- 8 slivers of fresh ginger, peeled
- 4 ounces Cruzan coconut rum
- 4 ounces sugarcane juice
- 2-3 ice cubes
- 4 ounces club soda
- 1 sliver sugarcane stalk
In a glass, crush lemongrass, mint, and ginger to release the intense flavors.
Add Cruzan coconut rum, sugarcane juice, and 2-3 ice cubes. Fill to the top with club soda.
Garnish with a sliver of a sugarcane stalk.
Simple Refreshing French Spritz
An easy recipe for a refreshing and simple French spritz. This cocktail is made with just 3 ingredients and is perfect for spring and summer or even New Year’s Eve!
If you like Champagne and St. Germain this cocktail is for you! Both Champagne and St. Germain are made in France and compliment each other perfectly.
We envision sipping this cocktail outdoors on a warm evening. Furthermore, it’s perfect for a simple gathering like a baby shower, bridal shower or even for New Year’s Eve. It’s light and refreshing and great for many occasions.
History of an Aperol Spritz
Interestingly, Aperol-based drinks have been around since the early 1900s. Italian brothers Luigi and Silvio Barbieri spent seven years perfecting their recipe for the drink.
As the drink gained popularity, they developed an official recipe in the 1950s that we know today as the traditional Aperol spritz.
In the 2000s, the drink received a significant amount of sponsorship and notoriety which further propelled its widespread use across the world.
Candy Cane Spritzer Cocktail Recipe
Easy and delicious Candy Cane Spritzer Christmas cocktail recipe great for holiday parties or anyone who loves peppermint and sparkling wine!
- 2 bottles of sparkling wine
- 4 12 oz. cans 7UP
- 2 teaspoons peppermint extract
- Lime juice
- Crushed peppermint candy
- Candy canes
- Add sparkling wine, 7UP, and peppermint extract to a pitcher, and stir.
- Place lime juice in a small saucer, and crushed peppermint on a separate small plate. Dip the rim of your serving glasses into the lime juice, then roll around in the crushed peppermint to create a candy-crusted rim.
- Pour the spritzer into the glass when ready to serve, and add a candy cane. Serve immediately.
This recipe is made for a large, party-sized batch. You can reduce the ingredients by half to make a smaller batch.
German Spritz Cookies (Spritzgebäck)
Searching for a traditional German Christmas cookie to make? German Spritz Cookies are always a holiday hit!
These easy holiday cookies are made from simple ingredients and have a light, sweet flavor. The cookies are formed into all different shapes and sizes.
Because of the unique texture and design, these cookies look great on the holiday dessert table. In fact, you’ll find other spritz cookies across Europe like in Italy and Norway!
If you’re looking to make German spritz cookies at home, you need to have a think about how you will actually form them.
You can use a piping bag, cookie press, or a meat grinder to squeeze the dough into different shapes.
It can be a little bit difficult to find star-shaped tips for piping bags that are large enough for cookie dough.
Just try it with the largest star tip you have and see if it works. Also, it will be easier to squeeze out the dough through the piping bag if it is warm.
There are also other versions of the Spritz cookie recipe – some of which use ground almonds in addition to flour. These are often called German almond spritz cookies.
Our recipe is entirely made with flour. If you do the almond version, just remember that you’ll need to adjust the amount of flour you use!
As for storage, these cookies store well in a container with a lid and last for around two weeks. Enjoy our German Spritz cookies!
Sign up for the Cooking Light Daily Newsletter
Cooking Light is part of the Allrecipes Food Group. © Copyright 2021 Meredith Corporation. All Rights Reserved. Cooking Light may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. Privacy Statement this link opens in a new tab Terms of Service this link opens in a new tab Ad Choices this link opens in a new tab California Do Not Sell this link opens a modal window Web Accessibility this link opens in a new tab
For a more powerful lime flavor, add strips of lime peel to the sugar and water mixture before bringing it to a boil. Once the syrup has cooled completely, strain before adding the lime juice.
Let this easy two-ingredient cocktail (plus seltzer and a citrus twist) serve as inspiration for a whole season of variation. Substitute Cocchi Bianco for Lillet or white vermouth (make sure it's white, not dry) and swap out the St-Germain for any sweet liqueur, such as Cherry Heering or Domaine de Canton.
Homemade Rum Recipe
About Yield. Depending on the production features molasses sugar content is 30-73% (usually it’s 50%). Knowing this index allows estimating the yield of distillate. 1kg of cane sugar yields up to 1.2 liters of rum, 80 proof. Therefore, 1kg of molasses (50%) yields up to 600 ml of 80 proof beverage. In practice, the amount of rum is always lower than the theoretical 8-15% for sugar and 15-25% for molasses.
Not all sugars (especially caramel) in molasses can be converted by yeast into alcohol. That’s why most times blackstrap molasses wash remains sweet even after fermentation is finished. Note that you can’t use the main sign of the wash being ready (the absence of sweet aftertaste).
Making rum with cane sugar is much easier, and in actual fact the process is no different from making moonshine. You can also mix sugar and molasses, as this will increase the yield and keep the organoleptic properties. It’s important to add a correct amount of water. The total sugar content of the wash shouldn’t exceed 20%.
- Calculate the core indicators of the wash. 5 liters of water is required per 1kg of molasses and 10 grams of dry yeast or 50 grams of pressed yeast. The optimal ratio for cane sugar is 1:4 (4 liters of water per 1kg of sugar) and 20 grams dry (100 grams of pressed) baker’s yeast. These ratios were taken directly from the Cuban recipe, which also uses twice less yeast for molasses than for sugar. It is believed that prolonged fermentation of molasses affects the smell and flavor of rum in a positive way.
- Boil half the water in a cooking pot. Dilute sugar or molasses in boiling water and stir till smooth. Cover the pot with a lid and leave it for 30 minutes. After that, decant into a fermentation container.
- Dilute yeast according to the instructions. You can use the rum wash obtained in the previous step as the yeast food but cool it down to 25-28°C.
- Pour the second half of the water into the wash (cold, unboiled water). Stir and check the temperature (it should be lower than 30°C). Add the diluted yeast. Stir once again. Leave at least 10-15% of the volume empty for foam and carbon dioxide.
- Install an airlock on the neck of the container. Transfer the wash to a dark place (or cover it) with a temperature of 18-28°C.
A wash made with pure cane sugar ferments for 5-10 days. After this, it’s no longer sweet, and the airlock stops emitting gas (the glove deflates). This means that you can proceed to the next step.
Oftentimes the molasses wash remains sweet even after fermentation has finished because yeasts are unable to convert caramelized sugar. The only way to find out if fermentation is over is to check the airlock. If there’s no gas coming out of it, you’re good to go. I suggest starting distillation no sooner than 12-15 days after the addition of the ingredients.
- Decant the fermented wash to remove solid particles, which might burn during distillation. Distill for the first time in a usual distillation still without separating the yield into fractions. Stop collecting the distillate after it has less than 20% ABV. Don’t discharge the contents of the still!
- Determine the ABV and the amount of pure alcohol of the obtained sugarcane moonshine (total volume times the ABV percentage and divide by 100).
- Calculate the amount of water which will be necessary to dilute the moonshine to 20 degrees. Add 75% of the calculated amount.
Replace 25% of water with the liquid contents of the still. This will greatly enhance the flavor of the final drink and add light hints of sweetness.
- Distill the diluted moonshine for the second time. Collect the first 12-15% of the yield separately. These “heads” are harmful and must not be consumed.
- Collect the main product until the ABV drops below 45%.
- The obtained distillate is ready to be consumed as a white rum. At this stage, the preparation process can be stopped. Now all you have to do is to dilute the drink with water to 40-45%, bottle and seal it, and then leave for 3-4 days to let the taste stabilize.
If you want to make golden or dark rum, after all, you’ll have to add caramel or age the distillate in barrels (or with oak chips).
- The easiest way to shade your homemade rum is to use a homemade sugar dye. Cane sugar is the preferred ingredient for making caramel.
The recommended strength of the drink before adding the dye is 40 degrees. To prevent the whole batch from spoiling, experiment with color on a small amount of rum, starting with 3-5 ml of the dye per 1 liter. I suggest waiting for at least 15-20 minutes before increasing the dosage.
- If hints of oak are what you’re going after, age the rum for 6-18 months in a barrel (dilute to 50% beforehand) or infuse the 40-45% distillate with oak pegs or chips.
It’s important to taste the rum during aging. If using a barrel, do it at least once a month, if using oak chips—at least once every 5 days. Bottle the drink immediately after noticing hints of tanning. Otherwise, you risk ending up with a drink that tastes like it was wiped off the floor. The time of infusion with oak chips depends from the individual properties of the wood, soaking, and roasting. It might take a few weeks or up to 6 months.
After infusing with oak chips
If stored in sealed glass bottles, homemade rum’s shelf-life is infinite, 38-43% ABV.
1. To make the dipping sauce, combine the fish sauce, chilli, chopped peanuts, sugar, coriander and 1 tablespoon of water in small bowl. Mix to dissolve the sugar, then set aside until ready to serve.
2. Put the prawns in a food processor and process until well chopped. Add the egg white and mix well. Transfer the mixture to a bowl and add the coriander, spring onion, garlic and fish sauce.
3. Divide the mixture into eight and, with slightly wet hands, mould a portion around the sugar cane, covering about twothirds of the stick. Repeat with the remaining mixture and arrange on a lined baking tray.
4. Fill a wok onethird full of oil and heat to 190°C (375°F), or until a cube of bread dropped in the oil browns in 10 seconds.
5. Add the sugar cane prawns in batches and cook for 4–5 minutes, or until they are golden brown and slightly puffed, turning once during cooking. Drain on crumpled paper towels and serve hot with the dipping sauce.
Vietnamese Sugar Cane Shrimp (Chao Tom)
I&rsquod never tried Vietnamese food before I came to the United States. There was no Vietnamese restaurant in my hometown and Vietnamese cuisine had never crossed my mind.
Then, Thai food was the only exotic food I knew.
I first tasted Vietnamese food when I was attending graduate school in the Midwest.
Stuck in the middle-of-no-where AKA Fargoland, Vietnamese food was a treat to my taste buds. I loved the familiar southeast Asian flavors: the noodle dishes, the steaming hot pho, the rice plates, the fresh bean sprouts, herbs, mint leaves, and oh yeah, fish sauce.
Vietnamese food reminded me of the tastes of home&ndashwell, not quite, but they were close. It was comfort food back then and I gradually fell in love with Vietnamese cuisine.
Chao tom, or Vietnamese sugar cane shrimp is one of the appetizer dishes that I absolutely adore.
While I always order them at restaurants, I have never attempted to make chao tom at home until recently. I got myself some fresh sugar cane and adapted my recipe of tau hu ky (shrimp paste with bean curd skin) and deep-fried them.
(The traditional way of making sugar cane shrimp or chao tom is grilling.)
The sweet thing about making these chao tom (sugar cane shrimp) at home was that I could wrap as much shrimp paste around the sugar cane as possible, so every bite was a mouthful of delicious and springy shrimp paste. Yum!