Message 14847 of 39188 in General Discussion

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> Adding to this, I don't know why but, Drambuie Cream tends to curdle 
> less fast.

Less fast than ... ? Baileys?

Yep, the schnapps that works best with the Brain is Peach, which fruitiness 
we'll assume is acidic. Other flavours like toffee, butterscotch or cacao 
hardly react at all.

...Yet results are still mixed with the other fruits. Some of this will depend 
on the quality and chemical make-up of the cheap liquers.
Midori is sort-of OK, but will form chunks if left for a bit (QF). Banana (non 
acidic) is fine. Strawberry (often) ends up lumpy. If there's acid content in 
flavoured vodka (citron/limon) it seems to be held in check enough to NOT 
touch the cream.

The oddest thing that I've found is that Triple Sec does NOT react with 
Baileys. The old Orgasm would be somewhat less appealing if it did, and 
whether you use Cointreau or the no-name, it layers or mixes smoothly.

So what's up with that?

Our citrus, as a rule, does NOT react where the fruity fruits do.

On that, I'll hazard a guess that apple and pear liquers WILL react a bit and 
creme de menthe won't. Any takers?

.dan.