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How do you feel about using alcohol for flavoring? I found that nut-based liqueurs are really good for flavoring coffee, you don't need a lot of it to taste it. e.g. 5ml (sixth of an ounce) of amaretto will easily flavor a big cup of coffee, and you definitely aren't going to get drunk off that.
Frangelico is a relatively common hazelnut liqueur.
If 45ml, a shot, at 20% is 9g of alcohol then 5ml is 1g. The equivalent to eating two bananas.
Are you saying I can get drunk off of bananas while adding beneficial fiber to my diet?! 😄
Maybe if you eat 18 bananas in an hour ;)
I think my bowels might have more issues than my liver at that point. 😂
More or less flow?
Both. Instructions were unclear and I didn't peal them.
Well a BM consisting of 18 whole bananas sure sounds like you won’t get tipsy but sure will need to in order to pass them
I did know someone that worked at our local Ag college, and he volunteered to help with the peach harvest. The bruised ones they couldn't sell, but he didn't want to waste so many precious peaches, so he did spend the entire day eating partial peaches in the midst of picking them. I think it took him 3 days to recover from all the peaches. He was more peach than man for a bit. He made no mention of drunkenness, so perhaps peaches have a different alcohol content than nanners.
While learning from one's own mistakes is crucial, I prefer to outsource that when possible, for situations such as this one. 🍑 🍌
Thanks for the fun story! Reminds me of when I went apply picking and wanted to eat my fair share as I picked. Eating six apples is five too many. Holy acidity!
Now I haven't had 6 apples at once, but have had a few after picking some particularly good batches and that was enough to do in my belly for the day. I do have a weak spot for some nice Mutsu or Jonagolds. Hmm, we are coming upon that time of year now that I recall....
Never had those kind! Where can you find em
I'm in Pennsylvania, and we seem to have pretty solid apple country here. Some of the farms you can go to and they got 6-10 varieties depending when you go and how successful the crop's been.
Mutsu are usually called Crispin here. Not sure if that's light racism or one of those trademarked names or both, like Pink Ladies are trademarked so everyone else's are Cripp's Pink, which is a weird name to me.
I have a few regular spots I hit up for them, and I check the local paper to see who's offering stuff I may not have had before. There's a ton of vintage apples out there, and it's fun to compare them and different seasons seem to make a few have years they're particularly good or not so good. It's one of the few food adventures that isn't too expensive or unhealthy, so it's a win on all accounts.
That’s actually a super fun hobby! Reminds me of the old guy in NC trying to preserve over 1k apple cultivars. Maybe I’ll try to find some fun ones this :)
Are those two your favorite? I will see if I can find them.
I just like tasty things, but I do like thinking it helps encourage people to keep the non-industrialized apples alive.
They're both really solid choices IMO. They're pretty different than each other and both pretty versatile.
Just hit farmerstands if you got the option and if they sell them loose, just grab some of each and it's very surprising how wide a range of apples there are. Lots of good ones. Macoun, winesap, braeburn, Fuji, jazz, honeycrisp. We're pretty surrounded by farm country so we have apple festivals too where they just cut you off slices of all sorts.
brb
Update?
changed my mind
Damn
It sounded good but eighteen is kind of a lot of bananas.
You must not be an infant then.
American shot sizes are absurd ... but yeah, if you don't have a reason to keep at 0.0 blood alcohol (e.g. drunk driving laws in some countries/states), using a bit of liqueur for flavoring is not a big deal at all.
Standard is 45ml at 14g of alcohol. I assume you’re saying that’s higher than average as most appear to be 10g +-2.
40% more is a lot, and e.g. German shots are even smaller (20ml, a shot of 40% spirit contains 6.3g of alcohol).
That’s interesting to consider.
Tangentially I just did the math the other day on me preferring barrel proof bourbon to the amount of alcohol per drink in grams and was shocked. Ended up drinking one more drink than I thought I was each time which adds up over time! I foolishly thought 40% to 50-60% was not that big of a difference. One American drink is close to 1.5 at higher proof. Should have mathed before I drank.
Ended up drinking one more drink than I thought I was each time
I thought barrel-proof was something like 60% ABV, so wouldn't that mean that a shot of barrel-proof spirit is only 50% more than the more common 40% ABV spirits, rather than 100% more like you're implying?
I’m not sure if bourbon has an exact definition of that percentage. It’s whatever comes out of the barrel. I’d have to check my bottles but it’s definitely on the 60% and up ones but I think I’ve seen it on the 50% and up ones as well.
Yeah pretty much:
The math I’m doing is I thought having a standard drink of 40% was close enough to 50-60% that I wouldn’t count is as more than one drink.
But my math shows that 45ml of 40% is 18 ml of alcohol or 14g is standard in the US. Then I recently did the math that 50 and 60 respectively is 22.5 and 27. Therefore having two drinks (which is the recommended maximum) of 60% is actually three drinks by US standards.
I guess my point is I thought I was drinking two drinks and some change, I didn’t realize an extra 10-20% was adding 25-50% more alcohol per drink. As someone who knows the dangers of drinking too much I don’t want to do that.
Honestly I don’t get how it rises so quickly with adding 10-20%, but my field isn’t math lol
Ah that makes sense.
Honestly I don’t get how it rises so quickly with adding 10-20%, but my field isn’t math lol
I mean that's pretty simple, 60% is 1.5 times 40%, and 76% is 2 times 38% (IDK the laws for this in the US for bourbon, but e.g. gin is often sold at 37.5% ABV here).
Thanks for explaining! Do you have naval strength gin?
You can buy higher strength gin in online shops, and most supermarkets will at least have the 43% Tanqueray. It's mostly the cheaper ones like Gordon's or Bombay Dry Gin that get sold at legal minimum strength.
Like absurdly large? I was curious, so I looked it up; it looks like shot sizes in US are typically larger than in Western Europe, but comparable with Eastern and Northern European countries: https://en.m.wikipedia.org/wiki/Shot_glass
That's fair, I guess it's not just american shot sizes that are absurdly large. Northern and eastern european countries are known to have big issues with alcoholism (Nordics less so nowadays, but that's because they put a lot of effort into fighting it).
I suspect it’s just one of those weird cultural foibles. The US isn’t too exceptional among Western countries regarding moderate or binge drinking. It consumes meaningfully less alcohol per capita than Germany, France, Ireland, and the UK among others, on par with Sweden, Finland, and Denmark: https://en.wikipedia.org/wiki/List_of_countries_by_alcohol_consumption_per_capita. US alcoholism rates are about on par with Sweden, France, and Germany, some 25% lower than Ireland or the UK: https://worldpopulationreview.com/country-rankings/alcoholism-by-country
I didn’t thoroughly research those numbers, but they square with my anecdotal experience. Soda is where the serving size really fucks us up.
There is a trend in high end spirit sales in the US to sell 1 or 1.25oz pours, 30 and 38ml respectively. It’s more a cost saving measure, but I do like it. 30ml is enough to try something.
I didn't realize frangelico was a hazelnut flavor. I don't think I've ever tried it. Liqueur is usually fairly sweet and I really prefer my coffee entirely unsweetened. Thanks for the suggestion though.
I don’t have a brand I would recommend, but I can say making your own extracts is extremely easy. Roughly chopping hazelnuts, toasting them, and adding them to a neutral vodka or glycerin would take maybe ten minutes and no special equipment. I went through an extract phase a while back and still have several, including a truly kickass coffee vodka.
Making it yourself isn’t fast, but I share your dislike of how hard it is to find unsweetened, reasonably priced extracts. I don’t want syrups, I like being able to control sugar content separate from additional flavors.
I do wonder how it would taste in comparison. I’ve never tasted hazelnut extract vs flavored coffee, creamer, or syrup, only ever in baked goods.
TIL! I've wanted so many different types of extracts and had no idea they were that easy to make. Thanks!
If you also like creamer, my ex is a huge fan of Coffeemate Hazelnut.
But I really like the other persons idea of frangelico or amaretto. I occasionally add some Irish whiskey and those other options would be tasty alternatives
Those always smell nice, but are far too sweet for my tastes.
Torani is my go-to. Though I prefer different flavors to hazelnut so I don't know how theirs compares to others.
I've tried it and its OK, but I prefer something that's unsweetened. I like my coffee black, but sometimes nutty.