Message 21731 of 39188 in General Discussion

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> The lime-infused rum, on the other hand... Definitely need to do 
> something
> OTHER than full slices of the fruit. It was bitter and overpowering. 
> It did NOT
> get drunk.

The problem there is the peel.  Limes are only sweet in the flesh in the 
center, not the peel and the pith in between, both of which are pretty bitter. 
 I read somewhere a while back that the trick with peels, especially orange 
peels, is to tie a string to the peel and suspend it in the bottle, but not 
actually in the alcohol.  I guess it gives it the right scent but doesn't 
transfer the bitter flavor.  Of course, you still want to put the meat of the 
fruit into the liquor.

-- 
Cody