Ching Shih Bay Rum

Messages
15,762
Location
Halifax, Republic of Yorkshire
Four years ago, I brewed this (the darker one on the right):

MqkRiV-_N3PZJiBx0Hfvzpe4OoUVckHQFvfPRurO9gx72aAsjDT5mclw6ULTzErwsJjLXRbsM-eEYPAPnwo6obcU9J5i_6u87t0Q_u_WDeTNyyZ35LuZFMNgRvsUXe99qXKl6p25Ir90xxGYu0nrILqQ8KlOutYlGsIbR1SKGLC3mAB7-z-_GjWXdmcPtEHITOAp_w_zdOjkiJw6w_PyQf_LbpI1jM8HaNCADUtaICyJKru7qRFonZLT58FxgQEqxX7j9WilyO9xI00sd6y5LAh6kOXyUH---zz0N6FkOVXSq3RpN-kf1AtxQoebBfB7NMPsNqe6uCZ4VbQE9lv432KZPa1vI0r3xWda7n-8_C7e4US1NsbXLgiUN20jrMMGse9d4nQgt442x9ravnZCJVE5jmYFlqPGm161MgM2Puu7V5DDelQxUjDTGLBFG-GJPJAWWzIFPSczKiRFRCeiZjou43gHhhKzy6QIEQGppADhCed5NvYOzogZ3R4fsV_eemhjqaCtFg91AbGogIF373rqQ9q8n03wzfny2nQzm40EXBsLwQK0PrveYGjt2qsAC9SgBzJF1aC_N9yLk1ET16g9YrwLY-KYpwucVVvFnFvYTwoadTWee2jmgxxsP8Qf6FMFeiUoj_zfBwNKegirvrOBJblOdzq89-3e5DelUps=w800


Into a 200ml bottle went a tablespoon of Chinese Christmas Spiced Tea (a Chinese Congou, spiced with orange peel, lemon peel and cinnamon), 5 cloves and topped up to the shoulder with Lamb's Navy Rum, then 25 drops of Bay Rum essential oil and 10 drops of Cade essential oil. I love cade! This brew is dark and with the earthiness of the tea, but I wanted it to be really tarry ... so a few drops (equivalent of 5 if it was from a proper dropper) of Birch Tar. Topped up with witch hazel.

This was strained off after about 3 months and put into a slightly larger bottle (like the one on the left, an English Whisky bottle if memory serves), again topped up with witch hazel as it was seriously dark and tarry. I tried it after a year and it was okay ... three more years on and I'd completely forgotten about it, so fingers crossed.

Tonight's the night, fellows!

ACtC-3d7IV8qEk33Hwkc5gbRkZFYYZo88840JMPz6YqK2dRy4XTvTvTPcu3v2D7psmT1BL2LJhjJ_wjeUAR60ISgWBRs3c0coy-YO9tDAVzOQ4NQCNDOIs63cKecXhFyknHyKGkudsuzwB_KjvPy-5tg_nFDBw=w800
 
Back
Top Bottom