okay, fuck it, I need some anecdata

[jmtorres]

I like my--okay, I wasn't going to make the joke, but it actually works: I like my drinks like I like my women. Fruity!

*snickers and waves a rainbow flag*

Anyway, this would be about the drinks. I am currently trying to research what you can safely put in Baileys Irish Cream without curdling it; specifically I am looking for fruit liqueurs/schnapps you can put in Baileys, and I am having a hard time because part of the internet is busy denying the fact that it can curdle at all (based on the fact that it is stable enough for sale?) when I know empirically that Baileys and Chambord will curdle; and just looking through drinks sites has convinced me that people will serve curdled/curdling Baileys and just name the drink something really vile like Abortion or Smashed Brains or Cumdumspter.

(ew.)

So! Fruit alcohols that can safely be mixed with Baileys? Fruit alcohols that most assuredly cannot? I take your advice.

Comments

[jumpuphigh]

This isn't really fruity but if you like fruity, you may like it. Butterscotch schnapps. Nomnomnom

AKA: A Slippery Nipple

[jmtorres]

Yup, drink that one fairly regularly. *grins*

[jumpuphigh]

You have good taste. :D

[echan]

My initial thought was, anything significantly acidic like citrus would curdle it, so no lime juice, no Midori, no citrus vodka. But I did a bit of googling, and people were saying even regular vodka can curdle it. The Bailey's Wikipedia page says "weak acids such as lemon, tonic water, or traces of wine" will curdle it. I've never bothered to know which alcoholic items were acidic, but I imagine most are. nshoe might know? I tried searching the internet for acidity tables for alcoholic items; most data that's not horrible is framed around acid-reflux patients (like this research study), and I couldn't find anything that broke out specific products. Unexpectedly fascinating question, though. :)

[jmtorres]

Hmm, suspect vodka is denaturing proteins just by being high enough alcohol content, not necessarily by being acidic (ETA were you around that time I was reading up on exactly how alcoholic you can make jello shots before they refuse to set?). Did search for pH of liqueurs, thought that might be more useful than "acidity" since acidity is used a lot in flavor profile of wines and that was skewing the results, but apparently just no one talks about the pH of various alcohols.

*hugs you*

[whichy]

Once again not fruity, but I have successfully mixed it with Kahlua and godiva liquer.

[jmtorres]

And Starbucks liqueur I've done. Makes me wonder if it's actually the acidity that curdles Baileys, because shouldn't coffee-based liqueurs be fairly acidic?

[whichy]

I might have had it curdle once or twice I think - now that you mention it. But there have been many more happy times when it hasn't.
It might have to do with temperatures or which is poured into which ...

Now I am going to have to go home and play ... oh noes!!