Essences from the supermarket / grocery store

Stillernz · Post by **Stillernz** » Mon Dec 07, 2015 12:40 am

Has anyone played around with the essences from the supermarket? Anything that's worked?

NZChris · Post by **NZChris** » Mon Dec 07, 2015 1:21 am

Coconut for Malibu and vanilla for Bayleys type recipes. Not really experiments. Just following recipes.

Post by **S-Cackalacky** » Mon Dec 07, 2015 6:08 am

I've also used vanilla and coconut. I put a 1/2 tsp, or so, of imitation coconut flavoring in a 750ml bottle of light rum for something similar to a Capt. Morgan's coconut rum. I've never been able to find a real coconut extract. I've also used butterscotch flavoring to try to make a butterscotch schnapps - didn't work so well. I think some of the T & T recipes for liqueurs also sometimes call for flavor extracts.

jb-texshine · Post by **jb-texshine** » Mon Dec 07, 2015 6:52 am

S-Cackalacky wrote:I've also used vanilla and coconut. I put a 1/2 tsp, or so, of imitation coconut flavoring in a 750ml bottle of light rum for something similar to a Capt. Morgan's coconut rum. I've never been able to find a real coconut extract. I've also used butterscotch flavoring to try to make a butterscotch schnapps - didn't work so well. I think some of the T & T recipes for liqueurs also sometimes call for flavor extracts.

S-cack, I use werthers butterscotch candies dissolved in a qt to make whiskey to mix with coffee. Cinnamon disc candies too. The butterscotch is perfect for sitting in a deer stand all day.

Post by **S-Cackalacky** » Mon Dec 07, 2015 7:11 am

JB, I might try the butterscotch candies with some apple brandy. Thanks for posting that.

Post by **Bushman** » Mon Dec 07, 2015 7:34 am

Years ago I made a suggestion but never tried it, using flavored coffee syrups used in lattes. Has anyone tried this for flavoring?

toetag · Post by **toetag** » Mon Dec 07, 2015 7:52 am

I use 2 teaspoons of cherry extract in a quart of 80 proof. It is wonderful.

Post by **T-Pee** » Mon Dec 07, 2015 7:53 am

Hmmm. Good idea and I have a counter full of them. The empty Torani 750ml bottles work great with a 1" t-cork too!

tp

Post by **Jimbo** » Mon Dec 07, 2015 8:28 am

1 small bottle (1oz?) of coconut flavoring in a half gallon of rum makes an excellent Malibu clone.

Post by **bearriver** » Mon Dec 07, 2015 8:43 am

Loranne cooking oils are made to be as concentrated as possible (necessary for the candy making process). They used to be a speciality item but I recently saw some in stock at Walmart in the party/cake decoration section. They have more flavors than you can shake a stick at and most are simply fantastic. Add a drop or 3 to a quart and see how you like it. Stick with single drop additions because this stuff will knock your socks off.

If you get any oil/s floating on the top then dab it off with a paper towel.

Edit: link: http://shop.lorannoils.com/super-streng ... 1442382830" onclick="window.open(this.href);return false;" rel="nofollow

dieselduo · Post by **dieselduo** » Mon Dec 07, 2015 8:48 am

I've used framboise to make a faux chambord. The wife loves it

Stillernz · Post by **Stillernz** » Tue Dec 08, 2015 2:56 am

Fantastic feedback! I'm so trying coconut flavouring and the werthers mix. I've Sean a melon essence and just wondered. Have you ever tried using milk powder and sugar as a cream base?

Post by **700G** » Tue Dec 08, 2015 9:42 am

I'm gonna try making some essences like what you'd by in the 20ml bottles from vendors like Prestige etc. Those essences are pretty much just flavoring plus vegetable glycerin and a sweetener. Here's a good place for the flavorings: https://shop.perfumersapprentice.com/c- ... avors.aspx" onclick="window.open(this.href);return false;" rel="nofollow

Post by **cranky** » Tue Dec 08, 2015 10:35 am

bearriver wrote:Loranne cooking oils are made to be as concentrated as possible (necessary for the candy making process). They used to be a speciality item but I recently saw some in stock at Walmart in the party/cake decoration section. They have more flavors than you can shake a stick at and most are simply fantastic. Add a drop or 3 to a quart and see how you like it. Stick with single drop additions because this stuff will knock your socks off.

If you get any oil/s floating on the top then dab it off with a paper towel.

Edit: link: http://shop.lorannoils.com/super-streng ... 1442382830" onclick="window.open(this.href);return false;" rel="nofollow

Funny, now that you mention it, I believe I have some of these super concentrated flavorings from back when I made a lot of chocolates. I will have to go looking for them sometime. You are right about the amounts, with chocolates you dipped a toothpick in the flavoring and then swirled it in a batch of several pounds of chocolate or you wound up with too much flavor.

Post by **S-Cackalacky** » Tue Dec 08, 2015 10:51 am

When I was a youngun back in S. Cack, Mamma would send me to the pharmacy for a vile of peppermint oil. I remember the pharmacist would always ask what it was being used for - idk why he would ask. She used it to make peppermint candy - about a drop in something like 1 pound (or more) of 10X confectioner sugar filling. She made little rounds and dipped them in chocolate. This was usually done around Xmas time and gifted out to family members.

Maritimer · Post by **Maritimer** » Tue Dec 08, 2015 10:52 am

Essential oil of anise makes a great anisette. It comes in the tiniest bottle I've ever seen. Can't remember how much I used. Add sugar or Splenda to sweeten.

Post by **cranky** » Tue Dec 08, 2015 12:19 pm

S-Cackalacky wrote:When I was a youngun back in S. Cack, Mamma would send me to the pharmacy for a vile of peppermint oil. I remember the pharmacist would always ask what it was being used for - idk why he would ask. She used it to make peppermint candy - about a drop in something like 1 pound (or more) of 10X confectioner sugar filling. She made little rounds and dipped them in chocolate. This was usually done around Xmas time and gifted out to family members.

Peppermint oil is one of those things you use the toothpick method because it is so easily overdone. I do understand if you are being chased by a werewolf smashing a vial of it behind you will stop them in their tracks

Post by **S-Cackalacky** » Tue Dec 08, 2015 1:42 pm

cranky wrote:
S-Cackalacky wrote:When I was a youngun back in S. Cack, Mamma would send me to the pharmacy for a vile of peppermint oil. I remember the pharmacist would always ask what it was being used for - idk why he would ask. She used it to make peppermint candy - about a drop in something like 1 pound (or more) of 10X confectioner sugar filling. She made little rounds and dipped them in chocolate. This was usually done around Xmas time and gifted out to family members.
Peppermint oil is one of those things you use the toothpick method because it is so easily overdone. I do understand if you are being chased by a werewolf smashing a vial of it behind you will stop them in their tracks

I guess that explains why they were selling it in the pharmacy - prescribed for werewolves.

Post by **raketemensch** » Tue Dec 08, 2015 2:38 pm

It might also explain why the pharmacist always asked about it. They're a very cautious people.

Post by **S-Cackalacky** » Tue Dec 08, 2015 2:50 pm

If ever I go into a pharmacy and ask for a vial of peppermint oil and the pharmacist ask what it's for, I'll look him/her straight in the face and in a most stern and serious tone, I'll whisper, "werewolves".

kiwi Bruce · Post by **kiwi Bruce** » Tue Dec 08, 2015 3:40 pm

Maritimer wrote:Essential oil of anise makes a great anisette. It comes in the tiniest bottle I've ever seen. Can't remember how much I used. Add sugar or Splenda to sweeten.

This is how I got into the hobby. I found a recipe for making Absinthe using extracts and oils, in an old book from my father in-law. A local herb store sold wormwood and fennel oil. I found the anise at Walmart. The other oils and extracts I got from the super market. Used home grown herbs to color. I wouldn't say a great Absinthe, It was OK, not great. I put a small still together to try making the real thing, the right way and what a difference! Distilled Absinthe is just amazing. I haven't used extracts now in years. Once you get your nose under the hobby tent, it's not long and your sleeping with the Indians. Bourbon and whiskey and rum OH MY!

Hypatia · Post by **Hypatia** » Wed Nov 16, 2022 4:07 am

I’ve been experimenting with coffee syrups, salted caramel goes well in my cold pressed coffee instead of using sugar syrup

Rumhead · Post by **Rumhead** » Mon Dec 12, 2022 9:40 am

Have you tried using other coffe syrups for some kind if liqueur? We have then in the store over here too. Thought of maybe trying to make a vanilla liqueur with the vanilla suryp, and maybe some extra vanilla essence.

Most liqueur needs sugar suryp added anyway so should be usable?

I need to come up with good homemade variants of Malibu, Kahlua and also some vanilla liqueur and preferrably a raspberry variant too.

RC Al · Post by **RC Al** » Mon Dec 12, 2022 2:27 pm

Orange cooking essence is floating my boat well currently, much more convenient and wayyy faster than suspending fruit or grating skin off.

I use a dash of butterscotch or caramel syrup when making Kahlua.

Post by **Saltbush Bill** » Mon Dec 12, 2022 10:50 pm

RC Al wrote: ↑Mon Dec 12, 2022 2:27 pm Orange cooking essence is floating my boat well currently,

Well spit it out RC ..where do ya get it? , what brand ?.... Photo maybe ?

RC Al · Post by **RC Al** » Tue Dec 13, 2022 4:09 am

Lols, just the Queen stuff from either supermarket, ive had a look at a cake shop, mind blowing range in those places...

I try to avoid the dark side, the orange just happened to be in the cupboard so i tried it.

Home Distiller