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timelapse wrote:Apple cider vinegar in small amounts is a good alco substitute imoVexXx Dogg wrote:daring dragoon wrote:De Dragon wrote:pugboy wrote:most of them ponche makers subscribe by the usual more is always better
usually too sweet
too much alco
Dais why I does make meh own, with Puncheon!
that puncheon does leave a after burn on me. i want one a lil sweeter and not too much burn.
that's why I made my own.
I started with angostura's recipe as a base and made some tweaks.
Every year I try to make some small changes, but this is a great starting point.
https://www.tastumgoodum.com/2019/12/po ... creme.html
You don't need strong white rum. A nice sipping red rum with some complex character can work too, and you don't need to go full strength if you just want the flavour.
Alco does the same thing.VexXx Dogg wrote:timelapse wrote:Apple cider vinegar in small amounts is a good alco substitute imoVexXx Dogg wrote:daring dragoon wrote:De Dragon wrote:pugboy wrote:most of them ponche makers subscribe by the usual more is always better
usually too sweet
too much alco
Dais why I does make meh own, with Puncheon!
that puncheon does leave a after burn on me. i want one a lil sweeter and not too much burn.
that's why I made my own.
I started with angostura's recipe as a base and made some tweaks.
Every year I try to make some small changes, but this is a great starting point.
https://www.tastumgoodum.com/2019/12/po ... creme.html
You don't need strong white rum. A nice sipping red rum with some complex character can work too, and you don't need to go full strength if you just want the flavour.
won't it curdle the dairy? You might end up with ponche de dahee
Trick is to mix in the alco when it is cold.Heat + acidity curdles milk quicklyVexXx Dogg wrote:I figure I mixing mine kinda weak then. I never curdled any batches yet.
Some people that cook theirs, apparently mix the alcohol before they apply heat.I've bought some of those already.Once it gets closer to room temperature, you start to see it separating.eliteauto wrote:First time I'm hearing about curdled ponche creme, I've been making and selling that for years, even had a customer find 2 bottles in her hutch last week that are either 1 or 2 years old and they're still good
dean_spleen09 wrote:is christmas when duane put up the lights on tuner
dean_spleen09 wrote:is christmas when duane put up the lights on tuner
Ever tried the Ron Zacapa Elite?eliteauto wrote:I'll quicker touch this oui, I prefer aged rums to scotch
Hello Max,MaxPower wrote:Dark rum is headache for me yes.
I go beat meh WO.
Macallan 12 going for around 600.00 or so most places. Sometimes less. And it avoid the sheety colouring scene.pugboy wrote:how do i go about getting into the single malt scene , doh wanna feel left out
timelapse wrote:Ever tried the Ron Zacapa Elite?eliteauto wrote:I'll quicker touch this oui, I prefer aged rums to scotch
fokhan_96 wrote:Hello Max,MaxPower wrote:Dark rum is headache for me yes.
I go beat meh WO.
Have fun beating your WOOD.
Regards.
timelapse wrote:Ever tried the Ron Zacapa Elite?eliteauto wrote:I'll quicker touch this oui, I prefer aged rums to scotch
pugboy wrote:joke is you can simulate any zacapa by just adding sugar to a rum of your choicetimelapse wrote:Ever tried the Ron Zacapa Elite?eliteauto wrote:I'll quicker touch this oui, I prefer aged rums to scotch
viedcht wrote:Well is kinda like that. I suggest the macallan because it eh have the psycho taste like them other island malts. If you taste Laphroaig or ardberg or caol ila (I taste this one, supposed to be around same flavour as the other two) and then you sip on the macallan, you go wanna know why the rest of them choose to make that weird tasting ting. But I find all them single malt overrated.
I try the JW gold back when it was Gold 18yr. That was smoothe.
I going brandy(fun fact: even cognac has colouring and sweetening additives) Armagnac (better than cognac IMO) and bourbon this year onwards.
Dem puncheon warriors knock it back... Man say he eh even feel nothing then again dem have galvanize throateliteauto wrote:viedcht wrote:Well is kinda like that. I suggest the macallan because it eh have the psycho taste like them other island malts. If you taste Laphroaig or ardberg or caol ila (I taste this one, supposed to be around same flavour as the other two) and then you sip on the macallan, you go wanna know why the rest of them choose to make that weird tasting ting. But I find all them single malt overrated.
I try the JW gold back when it was Gold 18yr. That was smoothe.
I going brandy(fun fact: even cognac has colouring and sweetening additives) Armagnac (better than cognac IMO) and bourbon this year onwards.
Bonx have one more drink in a bottle of that
It have a rell dark sorrel and the normal reddish one ent? I forget what the dark one nametimelapse wrote:I pick some sorrel today,cleaned and put in the freezer.When I pick some more, will boil.
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