I remember my first, probably illegal, foray into liqueur production. Like many great discoveries, it happened by chance. A bottle of orange squash, barley water or something similar had slipped down behind the desk in my room at school and had lodged behind the radiator. When I came across it many weeks later, it smelt distinctly alcoholic, looked radioactive, and was probably poisonous, but it tasted pretty good, along the lines of Grand Marnier (OK, Continue Reading →