Yesterday we tried the first batch of Miyagawacino and on Saturday I bottled off my latest Brasiliero (coffee liqueur) and started off a Kiwi syrup.
The Miyagawacino has turned out really nice and smooth. At just over 30% by volume it's lighter than it's 'parent' limoncino recipe - in fact, the freezer was turned up way too high so I found all the bottles frozen solid when it came time to pull one out. The taste is still quite lemon/lime but you definitely get mandarin when you take a sniff. I might make some every autumn...
The Brasilio is my second batch. The first turned out to be great for pouring over ice-cream, affogato-style; though it was too sweet and cloying for my taste. In with fresh ground coffee to macerate in the alcohol had gone a scraped-out vanilla pod and some lemon peel, as well as a 50/50 sugar syrup a week of vigorous shaking later. This latest batch goes easy on the vanilla, sugar and shaking and tasted much closer to what I want when I took a cheeky sip. Let's see how it matures in the bottle - I reckon it'll be very close to Tia Maria when it's ready.
The kiwi syrup is a bit of an experiment. I'd started off a bottle of raspberry syrup ('Lampocchero') earlier this month by throwing 500g raspberries, sugar, lemon peel, some mint and basil leaves and alcohol into a bottle. The recipe said to leave in the sun for a week(!) but I'm committed to shaking it daily for five months before giving it a try. The kiwi bottle follows similar quantities and I'm hoping I end up with a pair of boozy syrups perfect for cocktail ingredients or the base of a Bellini variation next May. (Sticky) fingers crossed!
Salute!
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