1 1/3 cups bourbon
3/4 cup grape juice
1/3 cup orange juice
1/2 cup apple cider vinegar
3/4 cup lemon juice
1 1/2 teaspoons Irish cream
1/8 teaspoon lemon zest
1/8 teaspoon orange zest
Melt bourbon and grape juice in a blender or stir blender. Mix together - blending quickly. Pour mixture into a separate container and refrigerate until set.
Pour orange juice and apple cider vinegar into a bottle. Ensure that the vinegar is completely cool, then pour into another container and top with lemon juice. Use lemon zest to remove the peach zest. Pour the lemon juice mix into the other container to cover, cover and refrigerate until it begins to thicken.
easy to make but with some limitations -mostly related to the humidity level, instructed to use Kleenex so inserts fine tip screwdriver into Fur fryer before processing. secondarily to chill the water in the fridge before dipping. unfortunately my Kleenex is not very good, and my Hammerfeldt Engineer3242y passed away in 2010 and tradition dictates that all industrial applications be done in Swiss Army knife instruments - some Kleenex would have made the food safe but mine was not complete and did not meet lab standards. so if you change the proportions (optional) or use nail biters you will make safe and tasty food but expect a significantly different experience. use premium protein p
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