While I was waiting for my cookie dough to chill, I decided to bottle my rose liqueur and get a batch of kiwi started. The jars in the background are (left to right)
Kiwi: made with crystalized kiwi slices and just started today. I've never tried to make kiwi before, so I don't know yet how long to soak or if it will be worth drinking or not.
Toyko Rose: About my 4th or 5th batch. I use crystalized ginger, then a tiny dash of rose syrup added before bottling to give it that pale pinkish pickled ginger color.
Pistachio: These nuts were really dark green and the infusion is much darker than any of my other batches. It's been soaking for about 7 days and when I open the lid the pistachio smell is heavenly. I'll probably filter and bottle it soon. Which also means I'll get to make some pistachio bark with the left over nuts. I dry them in the oven and put them between a layer of butterscotch and semisweet chocolate that has been spiced up with a bit of cayenne.
I had just a shot glass full of rose left over and didn't want it to go to waste, so I stuck in in the freezer.
After the cookies had cooled, I decided to try one with the liqueur.
Yummy. I know some people don't like florals for their liqueurs, but I love them. The combination of roses and lemons made me feel like I was sitting in some exotic little cafe in a country like Greece, or India, or Turkey.