







Thai Flavor Two Ways





To make sure the Thai flavors come in strong, I infused my herbs and spices in the spirit and the coconut milk. That way the flavor doesn’t turn out too diluted.

First, I macerated my alcohol with my herbs and spices for a week in 700 g of 50% ABV GNS to get the alcohol soluble flavors.



After the maceration was over and it was time to blend, I simmered my coconut milk portion on the stove-top with the same ratio (liquid to herbs and spices) as my spirit infusion.



With 700 g of coconut milk, we won’t use all the infused coconut milk, but we also won’t have to adjust our spice proportions to keep our dual flavor infusion balanced.





Building Our Liqueur

We are going to blend this liqueur at a ratio of 20% alcohol, 20% sugar and 60% water by weight (in this case we’re using coconut milk instead of water).



First, take the weight of the alcohol maceration to figure out how much “water” and sugar we are going to add, keeping in mind that our alcohol maceration is 50% alcohol and 50% water.



Since coconut milk is our substitute for water for this recipe, I made sure to subtract any sugar added from the coconut milk from the total sugar to be added.



Although this process isn’t perfect for our AWS ratio accuracy, we will still end up with a balanced cream liqueur.