As an ongoing part of my Solid Liquids Project, I have dehydrated various liqueurs into flavored powders and am now experimenting with new ways to use them.
In yesterday's post I described how I bought a pill press to make tablets out of the liqueurs.
I started with Angostura bitters, but then made additional "flavor pills" out of Campari, Midori, and Aperol.
It does take several minutes for the flavor to become noticeable in the champagne. I tried to speed up the process by experimenting with adding baking powder to the mix, but this affected the flavor of the drink.
Thus this works best with the most strongly flavored liqueurs, and using rather large sized flavor pill tablets. It could also be a fun addition to hot tea.
Sometime soon I'll do some experimenting (I've run out of sparkling wine for now) to see which flavors work best in this format.
I hope this inspires some fun experimenting!