I saw the design at the bottle shop and decided to pick up the red rice and espresso. Too much stout, not enough red rice or espresso. But then I’m not much of a stout person so the subtleties were probably lost on me.
milk liqueur - day 03 of 10.
Almost all the sugar has dissolved. But still not very interesting yet.
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milk liqueur - day 02 of 10.
More sugar has dissolved, but not very interesting yet.
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![milk liqueur - day 01 of 10.
Bonus mini daily photo update project.
Spotted this milk liqueur recipe on The Kitchn and was captivated. Milk flavoured booze? Sounds awesome.
And it only needs three ingredients in equal parts: vodka, milk and sugar. Combine in a tightly sealing jar and store in a cool, dark spot. Shake (or stir) once a day for ten days. Filter out the milk crap using a cheesecloth and store/drink to your heart’s content.
The recipe said to use 2% or whole milk but I only have lite milk[1] (1.4%) or lactose free full fat milk. So I used 2 parts lite and 1 part lactose free.
*hops from foot to foot in anticipation*
[1] In my defence, I only have lite milk because that’s what the grocery home delivery service[2] gave me.
[2] In my defence of that, there was a coupon that gave me $60 of groceries for $29. Cannot beat that. Once all that stuff is used up, it’s back to the regular supermarket/farmers’ market for me.](http://27.media.tumblr.com/tumblr_lg3q73mzdM1qz86zko1_500.jpg)
milk liqueur - day 01 of 10.
Bonus mini daily photo update project.
Spotted this milk liqueur recipe on The Kitchn and was captivated. Milk flavoured booze? Sounds awesome.
And it only needs three ingredients in equal parts: vodka, milk and sugar. Combine in a tightly sealing jar and store in a cool, dark spot. Shake (or stir) once a day for ten days. Filter out the milk crap using a cheesecloth and store/drink to your heart’s content.
The recipe said to use 2% or whole milk but I only have lite milk[1] (1.4%) or lactose free full fat milk. So I used 2 parts lite and 1 part lactose free.
*hops from foot to foot in anticipation*
[1] In my defence, I only have lite milk because that’s what the grocery home delivery service[2] gave me.
[2] In my defence of that, there was a coupon that gave me $60 of groceries for $29. Cannot beat that. Once all that stuff is used up, it’s back to the regular supermarket/farmers’ market for me.
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It has been determined that drinking booze with oxygen bubbles helps you sober up 20-30 minutes faster and have fewer hangovers than booze with no bubbles. And that’s with 20% alcohol content drinks like fortified wine or soju. None of that lolly water rubbish.
So why does adding O2 to booze lessen the nasty after effects? When you drink ethanol, you body needs to oxidize it to water and carbon dioxide in order to process it. This occurs via hepatic oxidation, where the liver does its thing to counteract the liquor you’ve just poured down your gullet. The enzymes that process alcohol require oxygen to function, and it’s thought that by storing the oxygen in the alcohol itself, the system functions more quickly and efficiently.
So, oxygenated alcohol? Sound fun and functional!
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Tequila balls, the Kabukicho version of jello shots (via Japan Subculture) (via TOKYOMANGO)
Containing 1/3 of a shot of tequila and…
According to the manager of the founding bar: “These were created for men who are looking to get women drunk with something that’s stylish and easy to drink.”
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