When I had my last obsession with jasmine it was not enough just to smell it in fragrances. So, I bought a jasmine tea and was also wondering if such thing as jasmine liqueur existed. Thanks to google I I could find a recipe of jasmine liqueur made from scented tea. The recipe is very simple:
1 pint, dark rum
1/2 cup, jasmine tea
1 cup, sugar syrup
Mix rum and jasmine tea and infuse for 24 hours. Than filter and add sugar syrup from 1 cup sugar and 1/2 cup water. That’s all. I decided to use honey instead of sugar and enhance the liqueur with one drop of jasmine absolute.
Well, the problem is that tea gives this liqueur too strong flavour and you can’t drink it alone. But it was a perfect essence to “jasminize” other drinks. I tried one or two tablespoons of this liqueur in a glass of different juices, soft drinks and cocktails (like rum-cola). It always gave a surprising exotic nuance. A perfect enhancer of tropical fruit juices to surprise your guests at Hawaii party.
Another solution to soften the strong tea flavour is to use less tea or to shorten the time of infusion. I am also wondering if it’s possible to make this liqueur without tea at all – just rum, honey and a couple drops of jasmine absolute… and may be orange blossom water and some lemons or oranges. I am very curious if I end up with a liqueur or an eau de cologne.
1 pint, dark rum
1/2 cup, jasmine tea
1 cup, sugar syrup
Mix rum and jasmine tea and infuse for 24 hours. Than filter and add sugar syrup from 1 cup sugar and 1/2 cup water. That’s all. I decided to use honey instead of sugar and enhance the liqueur with one drop of jasmine absolute.
Well, the problem is that tea gives this liqueur too strong flavour and you can’t drink it alone. But it was a perfect essence to “jasminize” other drinks. I tried one or two tablespoons of this liqueur in a glass of different juices, soft drinks and cocktails (like rum-cola). It always gave a surprising exotic nuance. A perfect enhancer of tropical fruit juices to surprise your guests at Hawaii party.
Another solution to soften the strong tea flavour is to use less tea or to shorten the time of infusion. I am also wondering if it’s possible to make this liqueur without tea at all – just rum, honey and a couple drops of jasmine absolute… and may be orange blossom water and some lemons or oranges. I am very curious if I end up with a liqueur or an eau de cologne.
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