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Originally Posted by onesnowyowl
Those of you who have infused (and mal already gave her 2 cents on this) do you recommend using a more expensive liquor? .
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I'll give you another penny...
It's kinda like cooking with wine - if I wouldn't drink it -- I wouldn't cook with it... however...
Irish cream I tend to use the cheaper whiskeys (too cheap and you never get the smoothness, but it's got so much other stuff in it, it's silly to use the expensive stuff)
Moonshine is not exactly drinkable straight - but put enough fruit into it and it kills the burn of the booze.
For something lighter (like lemon ginger) you'll probably want a better (not best) quality booze