- May 10, 2018
- 100
- 277
Are you sure the strawberrycello will have enough alcohol using everclear hic. maybe moonshine next time.Looks great, Holly.
Since the heritage is Italian, and strawberries in Italian are called fragole (Frah-Go-Lee), just call it fragolecello.
BTW, unless my plans fall apart, I'm trying the limoncello SV tomorrow. Got a 2 quart Ball mason jar, and I may zest the lemons rather than peeling them.
Are you sure the strawberrycello will have enough alcohol using everclear hic. maybe moonshine next time.
You are kidding right? Moonshine runs in the 80-90 "proof" which is 40-45% alcohol content by volume. Everclear is 75% alcohol or 150 proof (the one used in this recipe). They also make another stronger version of Everclear available in some areas that is 190 proof or 95% alcohol (I can get both types in my area). Even cutting this batch with the simple syrup you could still have plenty of proof left over using the 150 proof Everclear (even more if you can get the 190 proof)
Technically you "could" distill 200 proof "moonshine" but it would be undrinkable and mostly flavorless. Finished moonshine is in that 80 proof range. Adding the simple syrup will cut that even more.
The moonshine I am talking about is not what you would get at a liquor store.You are kidding right? Moonshine runs in the 80-90 "proof" which is 40-45% alcohol content by volume. Everclear is 75% alcohol or 150 proof (the one used in this recipe). They also make another stronger version of Everclear available in some areas that is 190 proof or 95% alcohol (I can get both types in my area). Even cutting this batch with the simple syrup you could still have plenty of proof left over using the 150 proof Everclear (even more if you can get the 190 proof).
Rough math time.... Everclear used was 1 quart (4 cups) of 150 proof. Simple syrup made was also 4 cups, so in theory mixing the two at the end will yield a 75 proof Strawberrycello ready for consumption. That 37.5% alcohol after mixing and just a tad below commercial moonshine proof. If you used moonshine that was 80 proof to start with you would end up with a 40 proof finished product which would be 20% alcohol.
Technically you "could" distill 200 proof "moonshine" but it would be undrinkable and mostly flavorless. Finished moonshine is in that 80 proof range. Adding the simple syrup will cut that even more. So much simpler to use Everclear, Golden Grain, or some other mega proof alcohol base.
If you are over in Prague you might want to pick up a bottle of Sklar's 179-proof absinthe. That would be a very interesting base for any of these "cello" drinks due to the other properties of absinthe (yes, "real" absinthe from Europe, not the USA modern versions).
That’s what I was thinking when you posted that. Not easily accessible to some people.... but, here in the hills of the Ozarks....The moonshine I am talking about is not what you would get at a liquor store.