southern comfort

[Brett]

ok maybe its not to everyones tastes but personally i love the stuff.

Has anyone ever tried to reproduce this one with success?

i read the wiki and i know its basically a whisky (grain spirit) flavoured with peach and orange flavouring, but does anyone have a little more in depth recipe for this one?

Cheers Brett

[Guest]

ok maybe its not to everyones tastes but personally i love the stuff.

Has anyone ever tried to reproduce this one with success?

i read the wiki and i know its basically a whisky (grain spirit) flavoured with peach and orange flavouring, but does anyone have a little more in depth recipe for this one?

Cheers Brett

Not really, But I bet if you try to create your own...it will turn out better than the storebought.
I do know someone that has taken home-made whiskey at a relatively high proof, and soaked in in a jar of fresh peaches for about 2-4 weeks, then stained the alcohol off into a seperate container, then added 2 cups of sugar to the left over peaches, and let that sit on a bright window sill till the sugar has turned into syrup, and added the syrup a little at a time to the alcohol, till it tasted good. And MAN IT WAS GOOD!!!
I bet if you add the zest from an orange or two(not the pith) to the peaches in this recipe, it would make something pretty close. Give it a try and let us know .

[Tater]

Peach Liqueur
2 lb (900 g) fresh peaches; stemmed and washed
1 cup sugar
1 cup water
1 tsp lemon zest
1 tsp orange zest
2 and 1/2 cups bourbon
Make a sugar syrup. Cut peaches in half, remove stones and slice thin. Place peaches, stones and citrus zest in a clean 2 quart (2 l) jar. Pour syrup and bourbon over peaches. Steep for 2 weeks. Strain. Let stand for 2-3 weeks. Decant or filter into bottles.

'Southern Comfort' originally was called 'Cuffs and Buttons' by the bartender H.R. Heron in the late 1800's. The 'Fish House Punch' recipe from the mid 1800's shows that peach flavored drinks were known and could have been the source of his inspiration.

I don't know if the posted Peach Liqueur recipes are traditional in line with the 'Cuffs & Buttons', or are just imitating 'Southern Comfort'. You need to experiment. Here is another for comparison:

Peach Liqueur
12 medium yellow peaches
4 lemon peel strips (no whites)
1 cinnamon stick
3 cups (750 ml) alcohol (Bourbon)
1 cup sugar syrup (1 cup sugar, 1 cup water)
Peel peaches and cut in quarters. Place in large wide mouthed jar. Combine other ingredients except sugar syrup and steep for 1-2 weeks, shaking occasionally. Strain fruit and filter. Add sugar syrup and age for 6 weeks.[ this came off http://homedistiller.org/forum/viewtopi ... 4b0d#13070]

[Brett]

cheers all.

This is kind of what i figured on doing but now i have some numbers to start with many thanks..

Tmrw i bottle my 5 gals of rose wine then its of to the home brew shop for some grains and a tin of malt extract (waiting on the local farmer to harvest his fields )

[shawnboy101]

It is my intent to emulate Southern Comfort utilizing canned peaches and the heavy syrup that they come in. Where I live It's hard to get good fresh peaches on a regular basis.
If anyone has any thoughts or suggestions please let me know. If not, I'll post my results as they become available.
Good luck and happy cookin' to all...

[lawdog]

how about 1/2 peach sliced up, a stick of cinnimon, a few scrapes of orange zest, and a tablespoon or 2 of sugar in some grain liquor? somewhat like southern comfort?

[Dyce51]

Most "generic" recipes I have seen go something like this:
Homemade Southern Comfort
--------------------------------------------------------------------------------

Ingredients:
1 1/2 lb Peach
1 cup Sugar
4 strips Lemon peel
2 cups Bourbon or brandy

Mixing instructions:
Peel, pit and slice peaches. Place in saucepan. Add sugar, stir well to combine. Warm over low heat until sugar is well dissolved and peaches are juicy. Place mixture into aging container. Add lemon peels and alcohol, stirring to combine. Cover container and put in a cool, dark place (or refrigerate if necessary). Stand for 1 week, stirring occasionally. Strain and filter: press out liquid from peaches with the back of a wooden spoon. Strain again. Ready for cooking now, ready for drinking in another month.

other comments:
Variations: add 2 cinnamon sticks and 4 whole cloves.

[scarecrow]

This is my latest attempt:

Neutral Spirits 700ml @ about 60 proof
Wide mouth jar. Don’t mash the fruits.
1 Peach - cut into 8 wedges (No skin)
1 Large Navel Orange – cut into 8 wedges (No skin)
½ stick Cinnamon
4 cloves - Do not crush
2 cherries – pierced all over
STEEP THE ABOVE FOR 4 WEEKS then filter

Sweeten to taste with sugar syrup and/or vanilla sugar. If you use a vanilla pod, go easy, they are very strong.

Use Glucose Syrup or Glycerine to smooth out (about 1 teaspoon)
Colour with caramel

I tried using lemon and its zest. Didn't like the citrus after taste so I left it out.

The syrup in most tinned fruit is pear juice because it is a neutral flavour and takes on the characteristics of its host. Best to stick with fresh fruit.

I also got an interesting effect with adding a kiwi fruit.

Trials are continuing.

scarecrow