Home Distiller

Just watching TV with the missus, when i heard the word distillery.

http://www.tamborinemountaindistillery.com/index.htm" onclick="window.open(this.href);return false;" rel="nofollow

This bloke is one the Gold Coast and does some VERY interesting spirits. Just fascinated with the Choc'n'Chilli, and i need to reaserch the Jaffa. I think i'll die if i can't find a way to make it.
Top spot too. He uses a big wash still similar i think to UJ's and a smaller spirit still on a bench top.

I think i know what i want to do when i retire....at $45 -$68 au a bottle i think it'd keep me in pocket money and a way to get rid of some excess fruit.

Nice website too.

Nice link, thanks.

The Choc 'n Chili, Macadamia, and Rooz Absinthe all sound interesting.

Damn nice area to live in too.

Last year he picked up a gold medal in Germany for one of his liqueurs, beating all comers.

A very good Jaffa recipe - enjoy....

1/2 oz butterscotch schnapps
1/2 oz chocolate liqueur
1/4 oz Malibu® coconut rum
1/4 oz Orange Curacao liqueur
1 1/2 oz milk

mrotch wrote:A very good Jaffa recipe - enjoy....

1/2 oz butterscotch schnapps
1/2 oz chocolate liqueur
1/4 oz Malibu® coconut rum
1/4 oz Orange Curacao liqueur
1 1/2 oz milk

Thanks for the effort, but i'd have to buy all that with the exception of the milk.

Was thinking of something i could make, obviously old mate on the mountains made his.

Gotta be chocolate and orange to be Jaffa, i've got an orange tree....
There's Carob trees everywhere round here, has anyone ever tried using the beans?

I used to cheat and use dark creme de cacao and orange juice before finding the above recipe... it works in a pinch

My Orange tree and my Mandarin are both bearing more fruit than i can eat atm. Can anyone update this thread with a wash or maceration to make Jaffa liquer?

punkin wrote:http://www.tamborinemountaindistillery.com/index.htm

The old bloke looks like a cross between UJ's avatar and me but I have more hair on the top.

blanik

hey punkin, found this old post looking for a chocolate liqueur recipe.
not sure if you're still interested but I posted my experiment on this this 2 years ago under the title sabra.

Unfortunately after a couple of weeks the ingredients separated out and went solid. The orange concentrate is not the problem though, I use it in many other liqueurs. You just need to find a better method for getting the choc sauce, maybe more cream, use chocolate essence or perhaps buy some chocolate flavoring?

If I get some more time and give it another try, I'll let you know how it went