What to do with part of your christmas tree

Posted by freedomforall 9 years, 3 months ago to Science

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Posted by Snezzy 9 years, 3 months ago

Let's see now, how could I do this. Complications:
1) I don't drink.
2) I don't have a Xmas tree.
3) My evergreens are all pines.

Ah! Flash of insight... Add an ounce of turpentine to a glass of vodka. Smell the aroma. Decide not to drink. Use as paint remover.

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Posted by Susanne 9 years, 3 months ago

Simple infusions. People have been doing this ceremonially (and medicinally) for centuries. Ya know, we have Doug Firs, Sugar Pines, and Incense Cedars all over the place up here...

Cedar Vodka? That would be either really good, really bad, or really toxic. May have to try it, just because... maybe make a new cocktail - the Pencil Pusher - Cedar vodka, red rubber shavings, and a dash of graphite... reminiscent of 4th grade...

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  Posted by freedomforall 9 years, 3 months ago
  
  Wanna tend bar part time at the Atlantis Cafe?
  
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    Posted by Susanne 9 years, 3 months ago
    
    What does it pay?
    
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      Posted by freedomforall 9 years, 3 months ago
      
      Gold/silver tips and mentoring with the worlds greatest producers.
      I used to give these for tips in my favorite restaurant:
      http://ohsorare.com/liberty-silver-coin2...
      
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        Posted by Susanne 9 years, 3 months ago
        
        Works for me... as long as I can keep a mash pot and still in the back... perhaps a D'Anconia Copper Alembic...
        
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  Posted by IndianaGary 9 years, 3 months ago
  
  Yeah. 4th grade humor. :-) lol...
  
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Posted by Herb7734 9 years, 3 months ago

Whatever happened to olives?

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Posted by Thoritsu 9 years, 3 months ago

Seems like a way to turn vodka into gin!

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Posted by jlc 9 years, 3 months ago

This sounds great. Fir and pine tips are full of vit C too, so it is Healthy for you...

Jan

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Posted by Robbie53024 9 years, 3 months ago

Most Christmas trees, once finished with their primary purpose, wouldn't be suitable for such. Too dry and dusty. Better to start with a fresh sprig.

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Posted by LetsShrug 9 years, 3 months ago

How much could Rich make?

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  Posted by richrobinson 9 years, 3 months ago
  
  I only sell fraser fir. I may get a couple douglas fir next year for some end of the day cocktails.
  
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    Posted by LetsShrug 9 years, 3 months ago
    
    Oh... and I'm sure you're looking forward to that. :)
    
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      Posted by richrobinson 9 years, 3 months ago
      
      It's wine o'clock somewhere.
      
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Posted by khalling 9 years, 3 months ago

aren't you just kinda making gin?

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  Posted by freedomforall 9 years, 3 months ago
  
  Haven't done it yet, but I will let you know if fir/spuce vodka tastes like juniper juice.
  (and I like gin, so it may be an upside ;^)
  
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    Posted by Robbie53024 9 years, 3 months ago
    
    isn't "juniper juice" pretty much absinthe?
    
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      Posted by IndianaGary 9 years, 3 months ago
      
      Doesn't absinthe make the heart grow fonder?
      
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        Posted by Susanne 9 years, 3 months ago
        
        Overindulging in the green fairie shows an absinthe of good sense...
        
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        Posted by freedomforall 9 years, 3 months ago
        
        Ahhh! Might that be con-gress' excuse?
        
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        Posted by Susanne 9 years, 3 months ago
        
        What Congress has been allowing (or allows to be done) should not be excused for any reason...
        
        Speaking of miscarriages of Congress... didja hear that the she-wolf of California is leaving? Now if we could only get her partner in crime to do the same...
        
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        Posted by IndianaGary 9 years, 3 months ago
        
        I'm afraid that the only way that she leaves is when she assumes room temperature.
        
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      Posted by freedomforall 9 years, 3 months ago
      
      No, Robbie, it's gin.
      http://idioms.thefreedictionary.com/juni...
      Absinthe is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs.
      http://en.wikipedia.org/wiki/Absinthe
      
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        Posted by Robbie53024 9 years, 3 months ago
        
        OK, I stand corrected (at least until I have some absinthe, then I'll likely be staggering corrected ;-)
        
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        Posted by Susanne 9 years, 3 months ago
        
        At least you'll be staggering correctly... :-)
        
        Absinthe is similar to Gin, in that the botanicals used in whatever the distiller's recipie contains has a HUGE influence on the flavor... You can get ab's with no anise undertone, some that taste like they were bottled at a Total S.A. Refinery, and some that leave you warm, fuzzy, and are delightful on the palate.
        
        I had the privilege at a pre-production absinthe tasting for a west coast distiller (it was just before production was legalized here in the states), where they were determining which out of 5 "recipes" were the most desirable... it was a case of being in the right place at the right time, and it turned out to be a most unusual (and intoxicating) event... we got to baseline the samples against some newer (and very old stock) abs...
        
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        Posted by Robbie53024 9 years, 3 months ago
        
        Lucky you! Hope you were careful with that "very old stock." Legend has it they used to slip in some other ingredients that don't really go well with alcohol.
        
        There are some rather nice Absinthe's that I've enjoyed in the past year or two - don't have any in the cabinet just now, so don't remember the name.
        
        Also enjoy an Ouzo from time to time. Got to appreciate it in Army Officer Advanced Course where we had some Greek exchange officers who received a weekly restocking from home. Taught us unsophisticated Americans how to prepare it just rightly to properly enjoy - gots to get the cloudiness just right.
        
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      Posted by khalling 9 years, 3 months ago
      
      is it? I thought that was licorice flavored?
      
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        Posted by Robbie53024 9 years, 3 months ago
        
        Anise, not licorice.
        
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        Posted by Susanne 9 years, 3 months ago
        
        Most are, as the anise covers the harshness of the wormwood, however, there are some (the Le Bleues coming out of Switzerland come to mind) that don't have the anise "whammy"...
        
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    Posted by khalling 9 years, 3 months ago
    
    the best bloody mary's are made with gin. here's my french fav-cheap too:
    http://garrafeiragomes.com/en/espirituos...
    seriously-I don't think they left an herb or spice out lol
    
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      Posted by freedomforall 9 years, 3 months ago
      
      Thanks! I will look for it when I go into town end of the week. I usually buy Sapphire when on sale, and I'd love to have another favorite;^)
      Only found one "review" online (translated from German:)
      https://translate.google.com/translate?s...
      
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        Posted by khalling 9 years, 3 months ago
        
        sapphire is my father's fav. ok, I have sorta data points. we did a testing with friends. sapphire, a mexican gin (oso negro-don't drink it), gordons, and gilbeys. 4 testors
        2 chose ours. 2 chose gilbeys. then came sapphire. we were all surprised. we had always bought sapphire prior
        
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        Posted by freedomforall 9 years, 3 months ago
        
        Sounds great! I look forward to being equally surprised ;^) Do you get tonic with real sugar instead of nasty tasting corn syrup? I really miss that from living in the Antipodes.
        
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        Posted by khalling 9 years, 3 months ago
        
        ok, we avoid sugar. if I could get agave tonic I would import it. I make martinis and bloody marys. we still use regular ol Canadian dry tonic. blah
        
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        Posted by freedomforall 9 years, 3 months ago
        
        I may have posted this before, but you might try making it with agave. (I have not made this yet, but its not G&T weather here.) Possibly another business op for Atlantis.
        http://imbibemagazine.com/Homemade-Tonic...
        
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        Posted by IndianaGary 9 years, 3 months ago
        
        Ok, what does "zesting" a lime mean?
        
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        Posted by freedomforall 9 years, 3 months ago
        
        Using the smallest holes on a grater you lightly grate the peel of a whole lime. You just want to take the green off in tiny flakes and leave most of the white part of the peel. Just rotate the lime and lightly grate the entire surface until it is all white, and you can save the lime inside for later use. You will have to wrap the whole lime to keep it fresh after zesting or it will dry out quickly.
        
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        Posted by IndianaGary 9 years, 3 months ago
        
        And here I thought it was something salacious. Thanks for the reply.
        
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        Posted by khalling 9 years, 3 months ago
        
        thank you . good thoughts your way...:)
        
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What to do with part of your christmas tree

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