Just like milking a cow…. :)

Although I had a couple of problems (the biggest is that here a material like muslin simply just doesnt excist…?) making harder to reach a perfect result but i work with a lots of patient and attention. Lets see what we have got…

So i couldnt use muslin – i separate the milking into 2 levels. First i was using stocking to strain the liquid from the solid parts, then i used some cotton as a really fine sieve to get rid of the tiny (sweet)dirt – what i did enjoy as a boozy breakfast later on :D. At the end of this process i got rid of the fat from the surface using the “napkin’technic”. And voilá… i am having 5 little bottles of happiness.

The different ingredients colored the pure alcohol in every case – the darkest liquid is the biscuit vodka – probably cause i toasted the the biscuits before so the sugar became caramel and its a really good coloring. After this the nutella vodka standing in the line with its brownieness next to the choc-tart malt whisky. Followed by the peanut butter whiskey with a much more lighter appearance and the cookie-dough vodka closing the line.

The 2 infusions where chocolate was involved are more cloudy (probably of the cacao) – i wouldnt say thicker but more creamier for sure. While the rest looks more like a tea or a coffee with its clearness.

And the big question… but what about the FLAVOUR???

Well…. i have to admit, that im a genius :)))) All of the participant was working really well. U can clearly recognise the main ingredients (of course loosing the strength of the alcohol making it sweeter). My two big favourite are the peanut-butter whiskey while u dont have the heaviness of the peanut butter but the pure peanut taste. The other winner is the toasted biscuit vodka – coming out all the spice. The nutella vodka and the choc tart malt whisky are nice – quite similar. Too chocolaty, possible to use them with a brownie cocktail for example. Finally the cookie-dough vodka… i had too big expectations. First of all i lost a lot of booze which had been soaked in the mix powder and i couldnt get out… after this the flavour is a bit blind if u know what i mean, i think because of the raw flour (makes it creamy). Not bad but not enough.

So, its time for the real project and mix some wonderful dessert cocktails…. :) sweet dreams!