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Basics of Flavour - Profile of Blackcurrant
Friends in Europe, when I asked about it a while back, compared it sorta to a cranberry that we have state side, but different, I know not much help.
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Basics of Flavour - Profile of Blackcurrant
Friends in Europe, when I asked about it a while back, compared it sorta to a cranberry that we have state side, but different, I know not much help.
On the contrary; I found it quite helpful. I especially liked the cranberry comparison. I gives me additional ways of thinking about it. I am glad you shared!I know not much help.
I can't help with the TFA, but I did try FA ...nope
The one I did try and will stick with is Black Current by INW ... warning, it is SUPER strong, but very true to a nice tart real Black Current taste.
It's great with a "pastry" or cream ... I'll have to try it with my champagne now ...thanks for the idea.
The one I did try and will stick with is Black Current by INW ... warning, it is SUPER strong, but very true to a nice tart real Black Current taste.
It's great with a "pastry" or cream ... I'll have to try it with my champagne now ...thanks for the idea.
In @ames001 OP she said she was thinking 8-11% champagne with 5-8% black currant (here's a link to her OP). The BC sounds a little high to me (I am thinking more along the lines of 4-5%) but I was trying to hold off and see if Ames had time to respond to any of my previous questions (re: what she wants from the combination) so I had a direction to start experimenting. Fruit forward/champagne accent, champagne forward/fruit accent, or ???
TFA Pancake is amazing... My friend did a blueberry pancake as well. It was good right away and I was surprised by that. He used way less pancake but it was still prominent for sure. (all TFA except the butter)
3% Blueberry extra
2% Blueberry Wild
0.5% CAP Golden Butter
2% Pancake
2% Whipped Cream
I had to sub the butter with Lorann's but everything else I like the same... It's tasty
Mixing some up tonight ... give me a week or so to really get a true flavor.I would love to know your thoughts once you have a chance to try it even though it is INW and not TFA. I am curious to see what you come up with.
I hadn't thought of using butter. I have TFA butter so I might try some on the next batch. I don't think I want whipped cream though. I used the cake batter because to me the pancake tastes mostly like syrup.
Sorry! @IDJoel and @FranC
I was incapacitated for awhile
The black currant champagne mix is inspired by an actual drink. I think its rare to see it outside of England; but the drink, is a shot of Black currant liquor (creme de cassis) in a champagne flute topped up with champagne.
I'm really not too picky if it ends up being just those two in practice. From my knowledge of tpa's bav cream through using TV that might blend it out nicely if the two alone comes out sharp?
Was i of any help?
I was incapacitated for awhile
The black currant champagne mix is inspired by an actual drink. I think its rare to see it outside of England; but the drink, is a shot of Black currant liquor (creme de cassis) in a champagne flute topped up with champagne.
I'm really not too picky if it ends up being just those two in practice. From my knowledge of tpa's bav cream through using TV that might blend it out nicely if the two alone comes out sharp?
Was i of any help?
No apologies required! I think the majority of us understand that not everyone can (or even wants... {what heresy!
}) to check in every day. I hope your incapacitation was a minor one for your sake. I appreciate you getting back to me!Horrible description... `cause now I want one!
Actually that was a very good description; I can wrap my head around that rather well. I do have a follow-up question:Is the Creme de Cassis just a light note to the cocktail (more of a champagne with a blackcurrant accent), or is the blackcurrant more dominant and sweetening to the cocktail (making it more of a cocktail instead of a flavored champagne)?
I believe the cocktail you are referencing is a Kir Royal(e). The recipes I have found on the web seem to run from a 1 part BC to 5 parts C (1:5) to a 1:9 ratio. I am imagining the 1:5 to be much sweeter, a little less bubbly, and perhaps a bit thicker than the 1:9 ratio. (And I am sure, like almost all other cocktails, every bartender has their own take. So I am not holding your feet to the fire for a definitive answer; only what your recollections and preferences lean to.
Outstanding! With that kind of a head start even a simpleton like me stands a chance of getting it somewhere in the ballpark.Was i of any help?
I don't like a lot of syrup on my pancakes. Lol. The whipped cream is barely detectable to be honest... I don't know. I just add whipped cream to virtually everything, especially bakery flavors. It adds a little something.
No apologies required! I think the majority of us understand that not everyone can (or even wants... {what heresy!
Horrible description... `cause now I want one!
Is the Creme de Cassis just a light note to the cocktail (more of a champagne with a blackcurrant accent), or is the blackcurrant more dominant and sweetening to the cocktail (making it more of a cocktail instead of a flavored champagne)?
I believe the cocktail you are referencing is a Kir Royal(e). The recipes I have found on the web seem to run from a 1 part BC to 5 parts C (1:5) to a 1:9 ratio. I am imagining the 1:5 to be much sweeter, a little less bubbly, and perhaps a bit thicker than the 1:9 ratio. (And I am sure, like almost all other cocktails, every bartender has their own take. So I am not holding your feet to the fire for a definitive answer; only what your recollections and preferences lean to.
Outstanding! With that kind of a head start even a simpleton like me stands a chance of getting it somewhere in the ballpark.
I've had worse incapacitations in my day
It is indeed a kir royale; i can't believe i skipped that out of my description...
I honestly don't know my personal exact proportions....just a bar shot (50ml) into a fairly standard champagne flute... I use a medium champagne (too sweet is all syrup too dry and the cassis can't even balance it)
I would guess closer to the 1:5 ratio
Glad to hear that (not that you've had worse; only that it wasn't worse!).I've had worse incapacitations in my day
Sounds good. I mixed up two slightly different trials to start with. I want to see how/if they develop and what might be needed to enhance them. I am starting with a 5% Black Currant-TFA:10%Champagne Type-TFA (my initial thought) and a 8% Black Currant-TFA:8%Champagne Type-TFA (my thoughts after doing a quick single flavor taste test of each).It is indeed a kir royale; i can't believe i skipped that out of my description...
I honestly don't know my personal exact proportions....just a bar shot (50ml) into a fairly standard champagne flute... I use a medium champagne (too sweet is all syrup too dry and the cassis can't even balance it)
I would guess closer to the 1:5 ratio
My initial perceptions immediately after mixing:
On the 5% CB:10% C mix (trial #1): very light berry (kind of a cross between fresh blackberry/boysenberry/raspberry with a pleasant hint of sweet and just a suggestion of tart; no tannin note) along with a suggestion of a light white wine. Not getting much of a suggestion of the "fizz" I remember from previous use of TFA's champagne.
On the 8% CB:8% C mix (trial #2) : Berry is a bit more prevalent but muddled (and overpowering?) the wine characteristics of other mix. This will need to settle if it is going to be useful.
I will revisit these two in a couple of days, and again in a week, and see what comes of them. Then I will decide which way to go from there. I do have to say that I kind of liked #1 and already have a couple of ideas about what I may want to try next with it. The BC reminds me of Flavor Art's Forrest Fruit which I really enjoy. I think this is going to be a fun exercise!
Dang! I want to go to the bars you go to...if a bar shot at them is 50mL!!!
You and me both! Actually an ounce and a half shot doesn't sound out of the question; in that creme de cassis seems to be around the 15-30% ABV range. Cut that with another 4-5 oz. of 12-16% champagne and it is no Long Island Iced Tea.Glad to hear that (not that you've had worse; only that it wasn't worse!).
Sounds good. I mixed up two slightly different trials to start with. I want to see how/if they develop and what might be needed to enhance them. I am starting with a 5% Black Currant-TFA:10%Champagne Type-TFA (my initial thought) and a 8% Black Currant-TFA:8%Champagne Type-TFA (my thoughts after doing a quick single flavor taste test of each).
My initial perceptions immediately after mixing:
On the 5% CB:10% C mix (trial #1): very light berry (kind of a cross between fresh blackberry/boysenberry/raspberry with a pleasant hint of sweet and just a suggestion of tart; no tannin note) along with a suggestion of a light white wine. Not getting much of a suggestion of the "fizz" I remember from previous use of TFA's champagne.
On the 8% CB:8% C mix (trial #2) : Berry is a bit more prevalent but muddled (and overpowering?) the wine characteristics of other mix. This will need to settle if it is going to be useful.
I will revisit these two in a couple of days, and again in a week, and see what comes of them. Then I will decide which way to go from there. I do have to say that I kind of liked #1 and already have a couple of ideas about what I may want to try next with it. The BC reminds me of Flavor Art's Forrest Fruit which I really enjoy. I think this is going to be a fun exercise!
Thank you @IDJoel !
I'm glad to see i wasnt outrageously off for my percentages
I'm patiently awaiting the results They go down really smooth and they honestly don't hit you that hard! Granted i might be a little unqualified to state that as it's not uncommon for me and a friend to finish a 40 of Jaeger, plus Sambuca or wine, in a night
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