Copenhagen Forever
Well-Known Member
My son uses Grizzly Mint and I aim to get him cook'n. I'll be splitting the 8 oz. I have cooking now with him so he can experiment with Mint. I bought some menthol crystals and I have peppermint oil. For sweetness I thought Splenda would work. There is a severe lack of info on the web on this flavoring. I found one;
"Mentol Solution - menthol crystals were dissolved in Everclear at a ratio of 2c. Everclear to 30 grams menthol crystals. Then left to dissolve.
Inital test - Then using a ratio of 20-40-40(menthol-mint-wintergreen), 10 drops menthol, 20 drops mint, and 20 drops wintergreen were added to 1.5 oz(1 can) of copenhagen mix(from below) that had been aging in a tub.
Results - It can definitely be tweaked some, but I actually kind of like it.(A first so far) Very close to Red Seal or Skoal wintergreen. I may lighten up of the menthol a little, but I'll have to play with it when I have more time to tweak the ratios. Menthol definitely gets rid of the bitterness of the other two as long as too much menthol is not used. Otherwise, it's like sucking on a Hall's ice cough drop. I haven't used it as a substitution in the "Skoal" recipe below yet."
Anybody have a thought on how you would go about it?
"Mentol Solution - menthol crystals were dissolved in Everclear at a ratio of 2c. Everclear to 30 grams menthol crystals. Then left to dissolve.
Inital test - Then using a ratio of 20-40-40(menthol-mint-wintergreen), 10 drops menthol, 20 drops mint, and 20 drops wintergreen were added to 1.5 oz(1 can) of copenhagen mix(from below) that had been aging in a tub.
Results - It can definitely be tweaked some, but I actually kind of like it.(A first so far) Very close to Red Seal or Skoal wintergreen. I may lighten up of the menthol a little, but I'll have to play with it when I have more time to tweak the ratios. Menthol definitely gets rid of the bitterness of the other two as long as too much menthol is not used. Otherwise, it's like sucking on a Hall's ice cough drop. I haven't used it as a substitution in the "Skoal" recipe below yet."
Anybody have a thought on how you would go about it?