The blue one restores mana
I leave a bottle in front of my office door so they know a boss fight is coming.
Is that what antioxygens do?
Wait until you hear about blue raspberry
They did it for things like ices because raspberry juice is actually clear or pale red at best. People would think red was cherry flavored so they used blue.
Did people not know this? They sit right next to each other on the shelf. I’ve found that typically when a cheap liquor is very obnoxiously colored, it’s going to be made with food dye, vs a product that’s more expensive will use specific tricks in the industry to get the color right. A good example is Empress Gin. The color comes from pea flowers and will even change color when you add acid. And even though it’s very bright in color, it’s still nowhere near as electric blue as blue curacao.
I’ve found that typically when a cheap liquor is very obnoxiously colored…
See Arrow and De Kuyper
Pierre Ferrand dry curacao is pale orange. Creme de Menthe is usually dyed green because I guess people expect mint to be green.
I have to point out just how good Empress is. It makes a fantastic g&t.
One of my local watering holes fills a chalice with empress, tonic, raspberries, and whole peppercorns. Absolutely delicious
What you really want though, is Dry Curaçao, which is not clear, but is significantly higher quality
Pierre Ferrand, my preference for curacao.
Cointreau or Grand Marnier are the higher quality orange liquors I’d substitute for blue Curaçao, since they don’t need to be sweetened like something dry
I prefer sweetening separately, because it allows you to control the sweetness more
And is in fact dry (as in lack of sweetness) so you might want to add some simple syrup to a cocktail you’re making if it calls for a different type.
Always sweeten to taste! Dry Curaçao is still pretty sweet, so go cautiously
Red velvet cake is essentially chocolate cake dyed red.
Real red velvet doesn’t use food dye. It’s just cheaper to make imitation red velvet
Still basically chocolate cake though.
Tell me you’ve never had an old fashioned red velvet cake without saying that you’ve never had an old fashioned red velvet cake. The original recipes have very little cocoa powder in them, and taste mostly of vanilla and buttermilk, with a slight chocolate undertone.
My old ass recipe has heaps of cocoa but the red comes from beet juice.
Always kills.
Yeah I’m with the other guys, having made both versions, these are not the same cake. It’s a pretty common myth though, like, frighteningly common. Did someone tell you growing up that they were the same? My mother did, but my mother was a bad cook
Homeopathic chocolate maybe, the recipe was developed specifically to use less chocolate
