The way I will do it, as far as I understand yes.
I can be confident in that respect as far as I don't think ANYBODY actually knows what pure THC tastes like, the chemicals that we ASSOCIATE with the 'taste' will be removed.
What we know as the taste comes from contaminants in the hash like chlorophyll and shit so what you have to do is harvest all the cannabinoid's with no contaminates, dissolve the pure cannabinoid's in pure ethanol (drinking alcohol), then make an alcoholic beverage using that THC/alcohol solution as a base.
So the method is........
1) Get some pure heptane.
http://papercement.com/bestine.html
Bestine Solvent & Thinner is 100% pure n-heptane (MSDS from the manufacturer), or if you fancy ringing a chem supply house to purchase a bottle of 100% n-heptane for a couple of quid it's perfectly legal and you need it for 'extracting essential oils'.
Heptane is a fully non-polar solvent, basically this means that all the good stuff we want (THC and related cannabinoids) will dissolve in it while all the crap we don't want (chlorophyll and other contaminates) won't.
Some people use hexane as the solvent of choice for high grade hash in the states but hexane will oxidise into another very harmful chemical that causes CNS depression so it has been ousted for heptane in commercial labs, hence my choice.
2) Make some budder with heptane.
3) Dissolve budder in ethanol (96% spyritus).
4) You now have a drinkable, near pure, alcohol/cannabinoid solution for making products with.
Polish Liqueur/Brandy using a rectified alcohol base.
1) Get some fruit and a few tablespoons of sugar in a large mason jar, cover and steep in the cannabinoid infused alcohol base until the fruit has absorbed all the alcohol.
Keep topping up the alcohol base as it gets absorbed by the fruit until the fruit will absorb no more.
2) When the fruit will absorb no more alcohol (a couple of months to do proper) then you can dilute the jar with as much distilled water again, shake it up and bottle it.
It's ready to drink at this point and will be around 30-40% ABV, when our las's family make them in Poland (minus the cannabinoids mind!) they will filter out the fruit at this stage and add more alcohol/sugar/herbs to taste and bring the ABV to around 60%. The fruit will be used as a topping for bowls of ice cream (it's wicked!) or in pies/deserts.
Her mum makes 'Cherry' at around 60% as standard but I have some 'peach' here that her brother made for xmas that is around 25-30%.
Alcopop RTD's like Smirnoff Ice, WKD, VK, Bacardi Breezer, Sourz and MD 20/20 are all made simply by using an ethanol base then diluted with flavoured water and carbonated before bottling.
Even jelly shots and alcoholic slush puppies, I thought of doing slush puppies years and years ago then I saw them first available at 'The Foundation' night club in Wakefield (legendary) a couple of months later.
Simply a 'slushie' machine with the temp dropped and a couple of litre bottles of Spyritus thrown in the top, the concept made a lot of fucking money back then.
It fed the back end of the 90's 'E' generation!