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I’d recommend a couple possible solutions with the caveat that they will be experimental in nature, which isn’t a bad thing really! First, I’d attempt to remove all the zest you can through a coffee filter and then attempt to put the infused liquor through a Brita filter. It may be too slow or just plain not work but it’s worth a try. I don’t know if that would change the flavor though I suspect it will.
The other, simpler option, is to just increase the amount of simple syrup relative to the amount of liquor. This will make it sweeter and smoother. Drinking it straight from the freezer takes the edge off if it’s actually TOO sweet because the cold dulls your perception of the sweetness. Hope that helps!Reply
So… I had three batches in various stages or production, before I came across your site. I am using 190 Everclear, and a recipe with proportions quite similar to yours… but I did not filter my liquor prior to adding the zest in any of my batches. Batch one is bottled, and after week one of resting, it is delicious at first and then has that Everclear punch on the tail end of each sip. This batch will obviously have to age a couple of months minimum.
My question is… now that I have two batches that have not yet had the simple syrup added, is there anything I can do at this stage to help smooth them out?Reply