Category: Liqueurs Recipes

Ingredients

• 1 lb brown sugar
  1/2 lb salted butter
  1 tsp ground nutmeg
  1 tsp ground cinnamon
  1 tsp ground cloves
  1 tsp ground cardamom
  1 tsp vanilla

Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.

Ingredients

• 1/2 cup brown sugar
  1/2 cup sugar
  1/2 lb butter
  1 pint vanilla ice cream

Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.

Ingredients

• 3/4 oz Rumple Minze peppermint liqueur
  3/4 oz Jagermeister herbal liqueur
  3/4 oz Goldschlager cinnamon schnapps
  3/4 oz Black Haus blackberry schnapps

Add all ingredients to an old-fashioned glass with/without ice as desired. Stir lightly and serve.

Ingredients

• 3 tbsp dried and chopped angelica root
  1/2 cup granulated sugar
  1 tbsp chopped almonds
  1/4 cup water
  1 cracked allspice
  1 drop yellow food coloring
  1 inch broken cinnamon stick
  1 drop green food coloring
  3 – 6 crushed anise seeds
  1/8 tsp powdered coriander seeds
  1 tbsp fresh chopped marjoram leaves
  1 1/2 cups vodka

Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in container. Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid.

Cap and allow to age and mellow in a cool, dark place for one month.

Ingredients

• 2.3 liters honey
  9 liters water
  4 lemons
  30 g cloves
  900 g sugar
  1 piece scoured ginger
  60 g yeast
  1 piece bread

1. Spread the yeast on a piece of bread.

2. Boil the water, honey and sugar. Stand in an earthenware pot. Skim off any scum. Add lemon juice, cloves and ginger. Leave to cool. When just warm, float the bread and yeast on the top. Cover with a clean cloth. Leave for about 6-8 days.

3. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.

Ingredients

• 7 lemons
  1 liter alcohol
  1 liter water
  700 g sugar

Soak skin of 7 lemons in alcohol for 2 days. Strain. Boil water and sugar and chill. Mix with alcohol. Store in the fridge.

Ingredients

• 4 cans Coco Lopez cream of coconut
  3 cans evaporated milk
  3 cans condensed milk
  1 1/2 tsp vanilla extract
  2 eggs
  1 gallon vanilla ice cream
  powdered cinnamon to taste
  1 liter white rum

Combine all ingredients in a blender, and blend well. Store in glass bottles, and place in refrigerator.

Ingredients

• 3 large oranges
  3 cups vodka
  1 1/3 cups superfine sugar

1. Pare very thinly the bright-colored rind from the oranges (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top jar. Add 2 cups vodka. Close jar.

Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor.

2. Remove peel and add remaining vodka. Close jar and add remaining cup of vodka. Close the jar and store in a cool dark place at least 1 month to age.