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April 05, 2009


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Its a great book, isn't it? And FWIW, Fish House Punch is terrific stuff. The recipe I use turns out to be only about 20% alcohol, but people just can't stop drinking it .... next time I make it I'll add the 'making the oleo-sacchrum' step he describes.

I've heard of people aging this stuff for up to a year before drinking it, I'm trying to find someone who has done this to find out how it affects the taste. I read one fellow - the Ninja Priest - whose family puts the juiced lemon shells into the mix to age for up to a week - I'd think at some point the alcohol would extract the bitter from the piths ....

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