A Note About Dehydrating Honey-Based Liqueurs
An Unexpected Flavor Trend in Copenhagen

Which Liqueurs Crystallize When Dehydrated?


SolidLiquidsProjectSquareLogoIn the Solid Liquids Project I've experimented with various methods to dehydrate liqueurs into solids. I've found that not every liqueur does crystallize through conventional heating methods to boil off the alcohol and water. Ones that do not crystallize usually leave a thick, sticky, gummy glob at the bottom of their container.

I have not figured out why some liqueurs don't crystallize, though I've had some theories.

First Eleven oven_tn

Here is my list of liqueurs I've tried to crystallize (most of them in silicone cupcake cups in the oven) and whether or not it worked.

Liqueur Crystallization 

Liqueur Crystallizes? Notes
Campari Yes  
Midori Yes  
Amaretto Yes  
Luxardo Maraschino Yes  
Green Chartreuse Yes  
Rhum Clement Creole Shrub Yes  
Emmett's Irish Cream Yes Dairy
Aperol Yes  
Tuaca Yes  
Hiram Walker Triple Sec Yes  
Licor 43 Yes  
Creme de Violette Yes  
DeKuyper Peppermint Schnapps Yes  
Pallini Limoncello Yes Beet sugar
Disaronno Yes  
Luxardo Bitter Yes  
Cointreau Yes Beet Sugar
Mandarin Napoleon Yes  
The King's Ginger Yes  
Wild Turkey American Honey No Honey
X-Rated Fusion Liqueur No Fruit Juice
Hypnotiq No Fruit Juice
Irish Mist No Honey
Courvoisier Rose No Fruit Juice
Velvet Falernum No- Squishy, thick  
Hiram Walker Gingerbread Liqueur No- Mostly Solid  
Combier Roi Rene Rouge No- Mostly Solid Cherry Juice?
Firelit No- Hard puck  
Potters Creme de Cacao No-Thick, Squishy  
Hiram Walker Blueberry Schnapps No- Soft Squishy  
Patron Citronge No-Soft, squishy  
Barenjager No- Crusty top gel beneath Honey
Drambuie No- Crusty top gel beneath Honey
St.Germain No- Crusty top gel beneath  
Cynar No- Crusty top gel beneath  
Solerno No- Gel  
J. Witty Chamomile No- Crusty top thick gel beneath Agave?
Benedictine No- Crusty top gel beneath Honey
Cherry Heering No- Dense Gel  
Root No- Solid Puck  
Kahlua No- Full volume gel  
Domaine de Canton No- Gel  
VEEV No- Crisp, glassy puck  
Ancho Reyes No- Crisp, glassy puck  
Creme Yvette No- soft gel puck  
Bols Yogurt No- brown, crisp  
Allspice Dram No- thick gel  
Rothman & Winter Apricot brittle clump  
Drambuie 15 No- Crisp, sticky clear candy  
Pimm's No- glassy shattering candy  

It is possible that your results may differ for some of these, or that you have tried other liqueurs with successes and failures to share. If so, please let me know in the comments. 

Dehydrated frangelico_tn

 

The Solid Liquids Project index is at this link.

 

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