Here you have a few recipes for homemade rum cordials.

ORANGE RUM CORDIAL
adapted from a recipe by: Glorious Liqueurs Edited by Mary Aurea Morris

4 medium navel oranges
1 medium lemon
3 cups light rum
1 teaspoon vanilla extract
1 1/8 cups granulated brown sugar, *see note
8 drops yellow food coloring, optional
1 drop red food coloring, optional
1 teaspoon glycerine, optional

Rinse and dry the oranges and the lemon. Use the shredding side of a cheese grater to scrape only the orange part off the oranges; be careful not to scrape off the white, bitter part. Scrape the peel off half the lemon the same way. Put the orange and lemon zests in a glass jar; add the rum. Seal tightly and let steep for 3 days in a cool, shaded place, shaking the jar once a day.

Strain the flavored rum into a clean bowl; whisk in the sugar until it dissolves and the mixture clears. Stir in the optional colorings, vanilla, and glycerine. Pour the liquid into a clean glass bottle, or bottles, seal tightly, and allow to mature for at least a week before using. Store at room temperature.

To make superfine sugar, whirl 1 1/8 cups "Brownulated" sugar in a food processor or in two batches in a blender at highest speed, until fine but not powdered.

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VANILLA CORDIAL
Yield: 7 Cups

3 cups Water
2 cups Firmly packed dark brown Sugar
1 cup Sugar
1 Vanilla bean; split lengthwise (or 1/4 To 1/2 cup vanilla extract)
1 quart Light rum

In a large saucepan, combine water, sugars, and vanilla bean, if used. Bring to a boil over moderate heat and boil for 5 minutes, stirring occasionally. Remove from the heat and let cool.

Add the rum and vanilla extract, if using. Pour into 2 quart-sized bottles with tight fitting covers. Let stand 2 weeks, shaking occasionally. Remove the vanilla bean, if used, before serving.

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RASPBERRY CORDIAL

2 parts raspberry juice
2 parts vodka
1 1/4 parts sugar

Combine all ingredients and stir until sugar is dissolved. Store in large bottles for 22 days. Pour into gift bottles and seal.

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CREAM CORDIAL

14 oz sweetened condensed milk
1 1/4 cups coffee liqueur*
1 cup whipping cream
4 eggs

In blender container, combine all ingredients, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator for up to one month. Stir before using.

*The Coffee Liqueur can be substituted with Almond, Mint or Orange Liqueur.

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PRUNE LIQUEUR
From France

"This liqueur is great for drinking and also when used in cooking."

1 1/2 lb. Dried pitted prunes
2 cup sugar
2 1/2 cup vodka
1 to 1 1/2 cup brandy

Chop prunes and add to liquor and sugar mixture. Age for a month or so. Strain off liquid and add back to aging container. Squeeze juice from fruit and add to other liquids. Age for another 3 months.

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A VERSION OF "CURACAO"
From the Dutch West Indies

"I use a blue version of this to make "Blue Martinis" Color it to your own liking!"

5 large oranges
1 1/2 tsp. Crushed coriander seed
2 cup vodka
2 cup vodka
3 Tbs. Juice from oranges
1 cup water
1 cup sugar

Thinly peel zest from oranges and place on cookie sheet. Place zest in warm oven and allow to dry. Add dried zest, coriander seed water and vodka to aging container. Add fresh orange juice to container. Shake mixture well. Let age for 2 weeks. Make simple syrup using water and sugar and allow to cool. Strain orange mixture and add syrup. Age an additional 3 months.