Chambord fruit liqueur offers a world of flavours that range from the sweetly acidic raspberry to the rich oak undertones from the cognac oak barrels. It comes in a characteristic round bottle – the Chambord Royale has a crown bottle top – and has a strength of 16.5%. How to drink Chambord Herbal liqueurs – these use herbs, often a mixture, to create the flavour and include things like Sambuca, Galliano and Chartreuse

With: Fresh mint, gold rum, passion fruit liqueur, lime juice, passion fruit syrup, and soda water. TY KU (Asian spirit base ( sake and soju), with yuzu, honeydew, mangosteen, green tea, wolfberry, and ginseng)Strawberries Strawberry based fruit liqueur recipes, why buy expensive Gin / Vodka / Brandy / Whisky flavored with Strawberries when you can make your own. So I am assuming you did not “can” or process this vodka, but only had it setting on your pantry shelf?

If there are huge amounts of sediment at the bottom, you may have had some fermentation going on there in the bottle. This is okay too and happens sometimes when there are natural yeasts on the fruit that are not killed by the alcohol. The fermentation process will only increase your alcohol content and pose no danger. You can strain off the sediment through cheesecloth as you use the bottle up. Today, I noticed the lid was bulging, obviously under pressure, and there was white foam in the jar. We opened the jar to let the pressure out, and about a third of the fruit pushed its way out of the now overfull jar. Is this fermentation normal? Is it still safe? I’ve never had this happen with other fruits. I know these apricots had a high sugar content, but I didn’t expect the foam and pressure. I’d LOVE to keep this, its smells delicious, and my husband was brave and took a bite of the apricot that spilled out. But, I want to make sure the infusion is still good, and the apricots will be safe to eat. Thoughts? Lagasse, E. (2015). Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen. Time Incorporated Books. p.631. ISBN 978-0-8487-4666-7 . Retrieved 2 February 2020. If so, your fruit has natural yeasts and it sounds like you have a natural fermentation going on here. Yes,the mixture is okay. What I suspect happened is that you kept adding fresh fruit (which is fine & does make for a yummy mixture) and each time, you were adding in more yeast. Eventually there was enough yeast for the fermentation to happen.

Other drinks

Crème de Cassis de Dijon is the oldest drink within Gabriel Boudier’s range and one of the most known. Made by the brand since 1874, the authentic flavour liqueur is produced using only the highest quality natural ingredients, with no added colourings or preservatives.