Hey Linda,
Yes, I was actually thinking that ginger beer (or ale) could be nice with the syrup for a non-alcoholic drink. You might have to play around with the vodka, since it lacks flavor (especially compared to whiskey) but totally worth a try!
I think the syrup would be good in any application. You could reduce it even further for a more concentrated syrup and drizzle over vanilla ice cream. You could use it as a soda syrup and mix with sparkling water. All sorts of possibilities!
That stuff is totally the best! I love it over whole wheat pancakes (reduced down a bit) with some greek yogurt. And that pie yesterday looked so so good…man I love cornmeal in crusts.
mmmm! i always save fruit poaching liquid…that stuff is gold. usually i make sodas or champagne drinks from them (or reduce to ice cream syrup), but this sounds downright good, and i love the name!
Tim—I’m looking back through some of your old posts and found this. Funny how it’s exactly the same situation as my spring rhubarb poaching-liquid cocktail! Great minds…
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Kimberley says:
November 10th, 2010 at 11:28 am
Genius.
linda says:
November 10th, 2010 at 12:29 pm
tim,
exceptional creativity…pure genius!
keep poaching & inventing…OMG!
i would try vodka…with the poaching liquid…would you use a splash of ginger ale??
Tim says:
November 10th, 2010 at 12:45 pm
Hey Linda,
Yes, I was actually thinking that ginger beer (or ale) could be nice with the syrup for a non-alcoholic drink. You might have to play around with the vodka, since it lacks flavor (especially compared to whiskey) but totally worth a try!
Caroline Shields @ carolineskitchentable says:
November 10th, 2010 at 1:00 pm
The sign of a true chef. I love bonus recipes. Nice work.
Lisa (dinner party) says:
November 10th, 2010 at 2:10 pm
ooh, sounds lovely! great photo too.
Good to Think and Eat says:
November 10th, 2010 at 2:20 pm
Do you think the syrup would also be good over vanilla ice cream or would it be too sweet?
Tim says:
November 10th, 2010 at 2:51 pm
I think the syrup would be good in any application. You could reduce it even further for a more concentrated syrup and drizzle over vanilla ice cream. You could use it as a soda syrup and mix with sparkling water. All sorts of possibilities!
Eva says:
November 10th, 2010 at 4:50 pm
That stuff is totally the best! I love it over whole wheat pancakes (reduced down a bit) with some greek yogurt. And that pie yesterday looked so so good…man I love cornmeal in crusts.
Donna says:
November 14th, 2010 at 7:21 am
We have made cocktails with the poaching liquid from our peaches. Makes a lovely Bellini.
linda says:
November 14th, 2010 at 6:12 pm
tim,
thanks for the speedy reply…i am going to play around with the vodka…maybe flavored vodka…
steph (whisk/spoon) says:
November 17th, 2010 at 10:01 am
mmmm! i always save fruit poaching liquid…that stuff is gold. usually i make sodas or champagne drinks from them (or reduce to ice cream syrup), but this sounds downright good, and i love the name!
Tiffany says:
November 22nd, 2010 at 4:23 am
Love you how don’t wast anything
XOXO,
http://outfitidentifier.com/
Sarah says:
May 13th, 2011 at 8:11 am
Tim—I’m looking back through some of your old posts and found this. Funny how it’s exactly the same situation as my spring rhubarb poaching-liquid cocktail! Great minds…