4 (3 ounce) packages active charcoal briquettes, chilled and dewy
1 (1.5 fluid ounce) jigger white rum flavored liqueur
2 grams juniper berries
In a blender, combine the charcoal and rum over a low speed, stirring occasionally, until the charcoal is completely formed; about 10 seconds. Pour the juice into a large glass container. In the past, I have used a Dutch oven or large glass jug. Adjust to your taste. Reserve one drier of cream while rinsing.
Heat the safflower oil in a skillet over medium high heat. Stir in the briquettes, stirring well to form soft patties. Fry patties for 2 to 3 minutes each side until golden. Drain on paper towels. Serve hot.