*hi ! ... begin by watching the 30 second video-clip (after the 7 photos) and then i'll expalin everything ... :)
I go to this rather fancy and British up-scale supermarket for certain cooking ingredients every 2-3 weeks, to get stuff I can’t find in the Parisian supermarkets (cottage cheese, cheddar, stilton, etc.). I noticed that they sold store-brand inexpensive liquors for 10€ per 700 ml bottle which are perfect for cooking with : COGNAC, GIN, VODKA & WHISKY . . . I considered these liquors to be more like cooking ingredients and not necessarily to be consumed as actual drinks … UNTIL NOW !
*… but the store-brand liquor isn’t that ‘BAAAAAD’ actually; it’s relatively pure and on't give you a headache, simple, uncomplex & uncomplicated, just lacking in ‘depth’ and that's to be expected.
What are the INGREDIENTS that almost everybody has at home ?
BLACK TEA or black tea with bergamot citrus which is called EARL GREY.
GREEN TEA or maybe green tea with JASMIN blossoms (for a floral touch).
CHAÏ MASALA SPICE MIX (cinnamon, star anis, cloves, cardamom, allspice, pepper, ginger, etc.) as is or often added to black or green tea leaves.
HERBAL & FLORAL TEAS (too many varieties to list here).
COFFEE BEANS and sometimes COCOA NIBS (crushed cocoa beans) too.
These are the usual things that we prepare and drink every morning and later on in the day too (before COCKTAIL / HAPPY HOUR arrives) …
Why not use these stimulating and uplifting everyday concoctions (usually combined with hot water) as dry ingredients to flavor what I like to call “CHEAP BOOZE” ?! But not in finely ground or powder form but coarsely crushed or in whole leaf form (otherwise you’ll spend the day straining & filtering the cloudier results).
Here are my suggestions but you can prepare any mixture combination you like :
COFFEE & COCOA are great with vodka, whisky and cognac.
CHAI MASALA SPICES also work well with those previous three.
BLACK TREA & EARL GREY work well with cognac and whisky.
GREEN TEA (with or without added florals) gets along well with GIN and sometimes VODKA too.
*other extra additions are of course possible like vanilla beans, hot peppers, etc …
The only thing to keep a close eye on is the BITTERNESS that can appear especially with TEA LEAVES because the longer they macerate the more bitter they become (unless you decide to rapidly soak them a first time in alcohol and throw away the first alcohol maceration, but that’s really wasteful). An addition of something sweet like liquid honey could help counteract this ‘tea leaf bitterness’, after you’ve done a final taste-test and before bottling.
I’ve adjusted the amounts of added tea leaves, chai spices and coffee and cocoa to the 4 types of “cheap booze” I had, so you could make all 4 on the same day and strain & filter everything on the same day too (I mean 3-4 days later) … that’s up to you !
BOTTOMS UP ! (like they say) but better to take your time because it’s home-made after all and like the new liquor & spirits comany slogans say nowadays :
“ENJOY RESPONSIBLY” (it’s so caring that it makes me laugh) … :)