What proof should my liqueur be?

[Robb]

Today's the day I move into the next step of my damiana liqueur-making project. The big question is: what percent alky-haul should I do it? Where do you like your after-dinner cordial to sit? Remember we're starting from 40%.

[bif]

1. All booze should be 80 proof

That's my personal rule.

[GOPisEvil]

2. I never gave it a second thought.

Wow...I just bought whatever I needed, and stuck to the big names. :shrug:

So, by elimination, my vote is: Robb is a dingbat! }(

[Kellanved]

3. this one

Every sip is the punishment it should be.

[bif]

6. Is Stroh a rum from Austria?

I think I sampled it when I was there many moons ago.

[Kellanved]

8. yes

As it mostly used as an instrument of torture, that is somehow fitting.

[bearfan454]

4. Whatever does it for you.

Everyone is different.

[alwynsw]

5. If it's bourbon, I recommend 114 proof (57% alcohol)

Old Granddad 114 is killer. Not enough O's in smoooooth to describe it - for a bourbon.

I'm still primarily a Scots Whisky man myself. Yes. I'm a disloyal Kentuckian.

[soothsayer]

7. wow, i've got to try that!

I'm a wild turkey 101 gal myself, but that sounds like a winner.

[soothsayer]

9. Go with a high proof for after dinner stuff

even Underberg (mysterious old German concoction of herbal bitters, said to aid digestion, especially after a big meal) is 44%.

[TXlib]

10. Liquor is 40%; liqueur (cordial) should be no more than 25%.

I like to make liqueurs, as well; I freeze fresh berries (to break the cell walls), and macerate them in good vodka for 6 months.

Then I strain it, and add sugar and water to adjust the sweetness and abv to the right level. After I let it rest another couple of months, I filter it.

Good stuff.

What is damiana liqueur?

[Robb]

11. Damiana is an herb

Sort of an aromatic oregano kind of thing; it's claimed to be an antispasmodic, antidepressant, aphrodisiac, astringent, diuretic, laxative, stimulant, and general "nerve tonic".

Personally, I merely find it yummy. There's a great lamb crust made from damiana and mustard. :P