Comments on: Greenmarket Booze: Thai Basil Schnapps http://thespiritworld.net/2008/08/19/greenmarket-booze-thai-basil-schnapps/ Quenching your thirst with sips, nips and tipples. Thu, 08 Jan 2009 11:38:27 +0000 http://wordpress.org/?v=2.0.4 by: Audrey http://thespiritworld.net/2008/08/19/greenmarket-booze-thai-basil-schnapps/#comment-169088 Wed, 20 Aug 2008 14:08:12 +0000 http://thespiritworld.net/2008/08/19/greenmarket-booze-thai-basil-schnapps/#comment-169088 Oops, I mean Eri*k*, obviously. Sorry. Oops, I mean Eri*k*, obviously. Sorry.

]]> by: Audrey http://thespiritworld.net/2008/08/19/greenmarket-booze-thai-basil-schnapps/#comment-169076 Wed, 20 Aug 2008 13:40:28 +0000 http://thespiritworld.net/2008/08/19/greenmarket-booze-thai-basil-schnapps/#comment-169076 Yes! Good point Eric. It did definitely lose color very quickly, but the taste and smell are still potent now (a few weeks) later. Freeze drying--now that is a cool idea. Hmm... Yes! Good point Eric. It did definitely lose color very quickly, but the taste and smell are still potent now (a few weeks) later. Freeze drying–now that is a cool idea. Hmm…

]]> by: erik_flannestad http://thespiritworld.net/2008/08/19/greenmarket-booze-thai-basil-schnapps/#comment-168529 Tue, 19 Aug 2008 16:23:39 +0000 http://thespiritworld.net/2008/08/19/greenmarket-booze-thai-basil-schnapps/#comment-168529 One thing to note regarding herb infusions: Unless you leave the proof above 120, or so, they will lose their green color in relatively short order. That is the primary reason verte Absinthes are left at the proof they are left at. Also, for a more extended shelf life, it wouldn't be an awful idea to dry (or even better freeze dry) the herbs before maceration. One thing to note regarding herb infusions: Unless you leave the proof above 120, or so, they will lose their green color in relatively short order.

That is the primary reason verte Absinthes are left at the proof they are left at.

Also, for a more extended shelf life, it wouldn’t be an awful idea to dry (or even better freeze dry) the herbs before maceration.

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