Message 14858 of 39188 in General Discussion

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> there's acid content in flavoured vodka (citron/limon) it seems to be 
> held in check enough to NOT touch the cream.

I serve up one cocktail called a lemon coconut cream, using citron vodka, when 
the cream contacts the vodka in the mixing glass it starts to curdle a little 
but with a vigourous shake it smooths out...

> 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.

I imagine the sour apple liqueurs would curdle like crazy. However I've never 
tried a pear liqueur but pear schnapps (real schnapps, not the sweet crap) and 
poire william would be ok due to their more subtle flavour and high alcohol 
content.
     On st. paddys day I served a layered shooter- creme de menthe, baileys 
and grand marnier (irish flag!) no curdling was apparent.