at Christmas last year i tried a non-alcohol containing Anise Pastis (claimed 0% alcohol) and liked it. Now i started to wonder how they produce these alcohol free Pastis versions since for the Ouzo effect you need at least ethanol.
My idea is to create alcohol free cocktails and shorts with these swedish Prestige Essences or other Essences but most of these flavours only dissolve in hot but not cold water. One cheap solution i currently can think of would be to use UHT milk which contains less fat and has less milk flavour and just add some drops of these essences, stir to get a nice emulsion. From my understanding and knowledge most of these alcohol flavours are partly soluble in hot water because of their aromatic structure with hydroxyl and carbonyl functional groups, right?
The issue with flavoured syrups is that they are often over sugared and these liqueur essences offer a possibility to produce nice and authentic tasting equivalents to the original alcohol containing liqueurs. That's what gets me interested
For example a hot coffee with some drops of grappa essence to produce a alcohol free Caffè Corretto.
My puzzling question is, how can i make water based drinks with these essences without emulsification (milk has a short shelf life)?
greetings