A bit of a departure for me, this is not a liqueur inspiration, but rather a nostalgic drink from childhood. I guess this means I need to make a red version as well…
Batch 1: fermented and aged 11 months in glass, 6 bottles
Ingredients: water, onion, parsnip, honey, water, coconut cream, apple, white scorpion, guava, lime juice, garlic, apple cider vinegar, salt, blue spirulina
This was originally meant to be an aged version of a white hot sauce I made last year, but I was inspired by a hot sauce group I’m in to go blue. The addition of a little blue spirulina brings the view into tropical territory and I heavily upped the acidity to match on the palate, leaving us with a gorgeous aquatic blue-green sauce with a rich texture and zippy profile. I love this anywhere I need a hit of medium heat and lots of acidity, like tacos, scrambled eggs, and appropriately, seafood.