Tag Archives: marrow

Class-A Amnestic

1 big marrow
pair of tights or stockings
Demarara sugar
juice of 1 lemon

48 hour turbo yeast

I’m a member (albeit a somewhat unproductive member) of a creative writing website known as the SCP Foundation. One of the running themes of this site is the use of amnestics (drugs to wipe memories in order to cover up mistakes, covert activities and so forth) and given the power of a certain modified wartime brew I thought this might make a good name. I’d actually like to make a few different Foundation-themed brews but this seems a good place to start. This recipe, while sounding somewhat dodgy, has been fairly successful and so I give you Old Boar’s Class-A Amnestic.

It does require a little more work (and a stronger stomach) than my usual recipes, but here we go.

Class-A Amnestic label

All credit for the name, idea and logo to

First take a marrow, or squash, or similar, the larger the better (depending how much you want to make). Also take a pair of old tights, or stockings. Make or use something to hang the tights on over a large bowl, bucket or other container.

Next step is to decapitate the squash – taking the top couple of inches off but leaving the rest intact. A long spoon or carving fork is then used to take out the core (i.e. the vine-like thingy with seeds attached) but, and this is important, not puncture the outer flesh.

Fill the newly freed up space with Demarara sugar (normal castor will work fine, but doesn’t give quite as nice a flavour). Add a teaspoonful of your favourite turbo yeast and the juice of half a lemon. Put the top of the squash back on and use cellotape to seal the cut up. Insert the squash, carefully, into a leg of the tights (with the cut top bit uppermost), hang over the pot, bucket or other and leave it.

That’s the hard bit. You need somewhere you can leave a rotting, fermenting marrow for a week. Over that time the rot will make a hole in the bottom and liquid will start to drip from it. After a week you can then take the marrow, take the top off and drop the whole rotten mess into the bucket to be smashed and pulped however you wish. Nose protection is advised. Then, using a muslin bag, cheesecloth or similar take the crushed remains and forcibly strain them into a new container. Put the results into one or more demijohns, and leave to ferment. Rack as you would normally until it stops fermenting. Then bottle, think about what you’d like to forget, and drink.


Posted by on February 11, 2014 in Experimental, Liquers, Recipe


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