Recipe: Liqueur Recipes (30)

Angelica Liqueur
Amaretto Liqueur
Fresh Mint Liqueur
Grand Orange-Cognac Liqueur
Rum Cream Liqueur
Kahlua
Galliano-type Liqueur
Coffee Liqueur
Irish Cream
Cranberry Liqueur
Standard Syrup
Ersatz Kahlua
Tea Liqueur
Kummel
Cherry Liqueur
Rum Cream Liqueur
Irish Cream
Bailey's Irish Cream
Mead
Rum Cream
Irish Cream Liqueur
Homemade Cream Cordial
Frank's Galiano
Vanilla-Coffee Liqueur
Kahlua
Almond Liqueur
Vanilla Liqueur
Walnut Liqueur
Cranberry Liqueur
Easy Homemade Cordial
From: jopete@atlas.odyssee.net
Date: Thu, 4 Jan 1996 10:44:03 -0500
To: mm-recipes@idiscover.net
Title: Angelica Liqueur
Categories: Beverages
Yield: 1 recipe
3 tb Dried chopped angelica root
1 tb Chopped almonds
1 Allspice berry, cracked
1 1" piece cinnamon stick, broken
3 To 6 anise or fennel seeds, crushed
1/8 ts Powdered coriander seed
1 tb Chopped fresh marjoram leaves or 1 tsp. dried
1 1/2 c Vodka
1/2 c Granulated sugar
1/4 c Water
1 dr Each yellow and green food color,(optional)
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.
**Microwave Directions: This step may be done in the microwave oven using a glass bowl. Microwave on HIGH for 1 to 1.5 minutes, stirring every 30 seconds.
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Amaretto Liqueur
Categories: Beverages
Yield: 1 recipe
1 c Granulated sugar
3/4 c Water
2 Dried apricot halves
1 tb Almond extract
1/2 c Pure grain alcohol and
1/2 c Water
1 c Brandy
3 dr Yellow food coloring
6 dr Red food coloring
2 dr Blue food coloring
1/2 ts Glycerin
Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer until all sugar is dissolved. Remove from heat and cool.
In an aging container, combine apricot halves, almond extract, grain alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup mixture. Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, as they may be used for cooking). Add food coloring and glycerin. Stir, recap and continue aging for 1 to 2 months.
Re-bottle as desired. Liqueur is ready to serve but will continue to improve with additional aging.
Variation: For a more prominent 'bitter almond' flavor, add 4 apricot nuts,** split in half, to basic mixture. Leave in for 2 days to 2 weeks depending upon depth of flavor desired. Remove and discard apricot nuts. Continue as directed.
**Note: Apricot 'nuts' come from within the apricot pit. You may split pits yourself or obtain them dried at a health food store.
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Fresh Mint Liqueur
Categories: Beverages
Yield: 1 recipe
1 1/4 c Fresh mint leaves,
-slightly packed *
3 c Vodka
2 c Granulated sugar
1 c Water
1 ts Glycerin
8 dr Green food coloring (opt)
2 dr Blue food coloring (opt)
* Grow your own mint. You can find it at any garden shops herb rack. Try different flavors. Orange mint is REAL good.
Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. measure cut mint leaves, packing lightly.
Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally.
After initial aging, strain leaves from liqueur; discard leaves.
In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool. Add cooled syrup to liqueur base, stirring to combine. Add glycerin and food color; pour into aging container for secondary aging of 1-3 more months.
A real good aging container is 1/2 gallon canning jars. If you want more of this get the book " Classic Liqueurs; The Art of Making and Cooking with Liqueurs " by Cheryl Long and Heather Kibbey.
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Grand Orange-Cognac Liqueur
Categories: Beverages
Yield: 1 pint
1/3 c Orange zest*
1/2 c Granulated sugar
2 c Cognac or French brandy
1/2 ts Glycerin
Grand Marnier is a classic orange liqueur to be savored. While ordinary brandy can be used, we recommend a good cognac or French brandy for best flavor. Ready in 5 to 6 months. Makes about 1 pint.
Place zest and sugar in a small bowl. Mash and mix together with the back of a wooden spoon or a pestle. Continue mashing until sugar is absorbed into the orange zest and is no longer distinct. Place into aging container. Add cognac. Stir, cap and let age in a cool dark place 2 to 3 months, shaking monthly.
After initial aging, pour through fine mesh strainer placed over medium bowl. Rinse out aging container. Pour glycerin into aging container and place cloth bag inside strainer. Pour liqueur through cloth bag. Stir with a wooden spoon to combine. Cap and age 3 more months before serving.
*Note: Authentic Grand Marnier uses bitter Haitian oranges to produce its classic taste. You may use any type of orange peel you wish; however, a bitter type, such as Seville, is preferred for authenticity.
From "The Art of Making and Cooking with Liqueurs" Cheryl Long and Heather Kibbey.
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Rum Cream Liqueur
Categories: Beverages
Yield: 1 recipe
14 oz Can sweetened condensed
-milk
1 c Dark rum
1 c Heavy cream
1/4 c Chocolate-flavored syrup
4 ts Instant coffee powder
1/2 ts Ground cinnamon
1/2 ts Vanilla extract
1/4 ts Coconut extract
Combine all ingredients in blender or food processor. Whirl at high speed until well blended and smooth. Serve immediately over ice. Or cover tightly and store in refrigerator up to 2 weeks. Stir before serving.
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From: Bimini44@aol.com
To: mm-recipes@idiscover.net
Kahlua
4 c sugar
1/2 c instant coffee
3 c water
dash salt
3 c vodka
3 tbsp vanilla
In 3 qt pan, mix sugar and coffee. Stir in water and salt. Over hi heat, boil till sugar is dissolved, Reduce and simmer 15 minutes. Cool completely, add vodka and vanilla. Aging 3 wks helps, but not necessary. makes 1 1/2 qts
Galliano-type Liqueur
2 c sugar
2/3 c water
2 1/2 c vodka
3 tsp lemon juice
3 tsp vanilla
2-4 drops yellow food extract
1/2 -1 tsp anise extract
Boil sugar and water 3 min. Cool completely and add remainder of ingredients

Newsgroups: rec.food.recipes
From: "L. J. Smith"
Coffee Liqueur
2 cups of water
2 cups of white sugar
1/2 cup dry instant coffee (fresh jar)
1/2 chopped vanilla bean (or 1/2 tsp. pure vanilla extract)
1 1/2 cups alcohol
Caramel coloring if desired.
Boil the water and sugar until dissolved. Turn off the heat.
Slowly add dry instant coffee and continue stirring. Add the
vanilla to the alcohol, then combine the cooled sugar syrup
and coffee mixture to the alcohol mixture. Cover tightly and
shake vigorously each day for 3 weeks. Strain and filter (only
if you have used vanilla bean).
NOTE: Vodka will give you Kaluha, Rum will give you Tia Maria,
and Brandy will give you another version of Kaluha. Grain Alcohol
will give you a Kaluha like liqueur as well.
Irish Cream
1 can Sweetened Condensed Milk
1 pint Half & Half -or- whipping cream
2 Tbl Hersheys Chocolate Syrup
1 tsp Vanilla
3/4 cup Whiskey
1/4 cup Rum
1/4 cup Cream De Cocoa
Mix in blender or with wire whip.
Refrigerate or freeze.
Serve over crushed ice.
Cranberry Liqueur
1 pound fresh cranberries
sliced and scraped peel of 1/4 orange
sliced and scraped peel of 1/2 lemon
1/2 cups of sugar syrup (recipe follows)
1 1/2 cups of alcohol (vodka or grain)
Wash cranberries and coarsely chop in blender or food processor.
Add all the ingredients to the alcohol. Steep for 4 weeks. Strain
and filter. If more sweetener is required, add more sugar syup to
taste and mature for another week.
Standard Sugar Syrup
1 cup white sugar
1/2 cup water
Put the sugar and water in a sauce pan and heat over a medium
heat, stirring occasionally until it forms clear liquid. Let it cool.

Date: Fri, 3 Dec 1993 12:47:25 EST
Sender: Foodlore/Recipe Exchange
From: Garry Howard
Thanks to Darlene Kirk who compiled the list.

E R S A T Z K A H L U A
53 proof
--------------------------
3 oz (by weight) Medium to dark roast coffee,
finely ground
2 3/4 cups Vodka, 80 proof
3/4 cups Brandy, 80 proof
4 tsp Good quality instant coffee
1 Tbl Vanilla extract
1 tsp Chocolate extract
1 tsp Glycerine (at most pharmacies)
1 drop Red food colouring (optional)
7/8 cups Distilled water
1 3/4 cups Granulated sugar

Place the ground coffee in a large wide-mouthed glass
bottle. Add the vodka and the brandy. Allow the mixture
to sit approximately 18 to 20 hours. Use coffee filters
to remove the coffee from the alcohol -- discard the
spent grounds. Add the instant coffee, the extracts, the
glycerine, and the food colour to the mixture. Set
aside.

In a scrupulously clean pan, boil the water. Add the
sugar, stirring rapidly. When the sugar is dissolved,
remove from heat. Allow the sugar syrup to return to room
temperature.

Add the syrup to the alcohol mixture. Store in a tightly
capped glass bottle. The liqueur is better when aged for
3 or more months.

----------------------------------------------
T E A L I Q U E U R
60 proof
---------------------

6 teabags Earl Grey tea (or other fine tea)
24 oz. Vodka (80 proof)
1 tsp. Glycerine
1 cup Granulated sugar
1/2 cup Distilled water

Combine tea and vodka in a large glass jar. Steep tea in
alcohol for approximately 20 to 22 hours, but no longer.
Remove tea. Add the glycerine.

In a scrupulously clean pan, boil the water. Add the
sugar, stirring rapidly. When the sugar is dissolved,
remove from heat. Allow the sugar syrup to return to
room temperature.

Add the syrup to the alcohol mixture. Store in a tightly
capped glass bottle. The liqueur is better when aged for
2 or more months.

-----------------------------------------------------
K U M M E L 60 proof
2 Tbl. Caraway seeds
1 1/2 tsp. Anise seeds
1 tsp. Fennel seeds
1 tsp. Angelica root (crushed)
2 Cloves
3/4 tsp. Cumin
1 pinch Pepper
24 oz. Vodka (80 proof)
1 tsp. Glycerine
1 cup Granulated sugar
1/2 cup Distilled water

Combine spices, seasonings, and vodka in a large glass
jar. Put jar in a cool, dark place, and allow to steep
for three weeks.

Strain and filter alcohol mixture. Add the glycerine.

In a scrupulously clean pan, boil the water. Add the
sugar, stirring rapidly. When the sugar is dissolved,
remove from heat. Allow the sugar syrup to return to
room temperature.

Add the syrup to the alcohol mixture. Store in a tightly
capped glass bottle. The liqueur is better when aged for
3 or more months.

----------------------------------------------------
C H E R R Y L I Q U E U R
(Tested on raspberries, blackberries and a mix of both).

Start with fresh fruit. Place cleaned fruit into a jar.

Add very strong alcohol just so it barely covers all of
the fruit.

-I used double distilled vodka (alcohol content probably
about 55-65%). -Beware though- Apparently operating a
still is VERY illegal ;-)

Let the covered jar sit for about a week and a half (it's
covered so the alcohol doesn't evaporate). Note that no
fermentation takes place here- all that happens is that
the fruit soaks up the alcohol, and releases some of its
juices. Depending on the type of fruit the level of fluid
may decrease. Once you've decided that the fruit has
soaked in much of the alcohol gently pour off the fluid
so as not to blemish the fruit (try one now for a taste
experience :-). Call this (very strong) fluid rack #1.

During the following steps you probably should avoid
blemishing the fruit if at all possible.

Replace the fruit in the jar, but layer it with sugar.
How much sugar is a bit difficult to say here. I usually
tried to do my best to cover almost all of the fruit with
_some_ sugar. Cover the jar again. What happens now is
that the sugar makes the fruit give off its alcohol and
shrivel slightly. In a couple of days the level of juice
in the jar should reach almost the top of the fruit. This
means it is time to pour it off again, call this rack #2.

Now we repeat the layering with sugar step (getting
rack#3, rack#4, etc) until only a very small amount of
juice is released. I have been told that with cherries
this can be kept up until only a tiny little bit of
cherry skin is surrounding the pit. Each rack is sweeter
and sweeter.

With rasp[black]berries I got to rack #4 and then got
bored waiting for really small amounts of juice. So I
took the berries, threw them into a cloth and twisted the
hell out them to release the vestiges of alcohol and
juice. This was rack#5. The left over pulp can be used
with ice-cream. Note that this step is entirely optional,
four racks were plenty enough (but why waste alcohol :-).

Now comes the fun part:

Invite several friends (I used 5) and mix the different
racks in various proportions and get some feedback on how
they taste (too sweet, too alcoholic, too dry, etc).
Don't use too many friends or else you won't have any
left after the tasting. Now you should know what
proportions to mix the final product in. Disposing of
juice _not_ used in the final mix is left as an exercise
to the reader (I had some sweet stuff left over and use
it on ice cream).

Thoughts on the final mix:

In my case the final mix was very close to the ratio of
rack#1: rack#2: rack#3 etc. This was convenient because
I got the maximum of liqueur with minimal leftovers.

-----------------------------------------------------
R U M C R E A M L I Q U E U R
1 can (14 oz) sweetened condensed milk
1 cup dark rum
1 cup heavy cream
1/4 cup chocolate-flavored syrup
4 tsp instant coffee powder
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp coconut extract

Combine all ingredients in blender or food processor.
Whirl at high speed until well blended and smooth.
Serve immediately over ice. Or cover tightly and
store in refrigerator up to 2 weeks. Stir before
serving.

----------------------------------------------------
I R I S H C R E A M
1 can (14 oz) SWEETENED condensed milk
1-3/4 C Irish whiskey (I've substituted Canadian Club
with success even though the flavor is quite different)
4 eggs (fresh uncracked grade A eggs are imperative since
this won't be cooked)
1 C cream (the calorie conscious can fool yourselves with
half-half or milk)
2 T chocolate syrup
1 T powdered coffee
1 t vanilla extract
1/2 t almond extract

Combine all ingredients in a blender until smooth. Store
in the
refrigerator for up to one month.

---------------------------------------------
B A I L E Y'S I R I S H C R E A M
In blender, combine
1 pint half and half
2 eggs
1 1/2 cup Irish whiskey (Canadian Club works too)
2 tblsp. chocolate syrup
dash cinnamon
1 tsp. vanilla

Blend until mixed well, serve cold. Stores up to two
weeks in the fridge, but it's never lasted that long :-).

-----------------------------------------------------
G L U E W E I N

4 litres of cheap red wine
250 ml of cheap brandy/vodka
1 cup sugar
juice of 3 Lemons
pinch of carddamon
6 cinnamon sticks
6 full slice of lemon approx 5mm thick
1 bay leaf......

Chuck all ingredients in large pot EXCEPT for the sugar.
Cover , simmer gently for 10 mins, taste. Now add 2
teaspoons of sugar per person (level NOT heaped) Simmer
for 10 mins.

Place lemon slices in glass mugs and ladel the concotion
into glass.... The lemon must float. If not, disgard
lemon and cut new slices.... The secret is to drink the
hot mixture thru the lemon..it gives a very distinctive
flavour.

CAUTION:::::: DO NOT ALLOW THE MIXTURE TO BOIL:::::::::

(after all you wouldn't want all that alchol to
evaporate would you?)

Variations of this:

Rum instead of brandy/vodka, more sugar less sugar......
above will serve 6 people adaquetly, it depends on how
drunk you wish to get.

I have tried to lessen the amount for less people but it
never tasted the same, so I just make it up and store it
in fridge and reheat when needed.

------------------------------------------------------
M E A D

3 lbs honey(lighter the better )
1 lemon
1 orange
1/2 onz citric acid,
Tannin 2-3 drops or yeast 1/16th onz

METHOD:

1. Put honey into large pot add hot water to make up
total to 1 gallon stir well until honey melts, simmer low
for further 5 mins.

2. Add the juice of lemon and orange, the tannin and
citric acid.

3. Strain liquid into fermentation vessel,place in warm
spot and plug the top with cotton wool.

Wait 4 days then......


4. Now fit fermentation lock onto vessel.

ASIDE ( glass jar large enough to take all the liquid
is all that is needed
To make ferm.vessel..as for the lock...use a
rubber bung with a hole punched into the top..now buy an
air lock (used in beer fermenting) and use that as the
lock ...cost... $2.50)

5. After the mixture stops bubbling (approx 3-5 days)
syphon into sterilised container add one Campden tablet
and close the container with air lock.

6. Let stand until clear then syphon into sterilised
bottles,add 1 teaspoon ofsugar per 750ml bottle and
cap...wait 14 days then drink.

----------------------------------------------------
R U M C R E A M
1 14oz can of sweetened condensed milk
1 egg
8 oz Myers (very) Dark Rum
1 tbls (real) vanilla

Place all ingredients in a blender and blend on medium
for 3-5 minutes.

Place in the refrigerator overnite (waiting is the
hardest part of this recipe).

------------------------------------------------------
I R I S H C R E A M L I Q U E U R
1 3/4 C. liquor (Irish whiskey, brandy, rum,
bourbon, scotch, vodka or rye whiskey)
1 (14 oz.) can Eagle Brand Milk
1/2 pint Whipping Cream
4 Eggs (grade A uncracked)
2 Tbsp. Chocolate Flavored Syrup
2 tsp. Instant Coffee
1/2 tsp. Almond Extract

Blend (use blender) all ingredients untill
smooth. Store tightly covered in refrigerator. Shake
before serving. Keeps up to one month.

-------------------------------------------------------
H O M E - M A D E C R E A M C O R D I A L

1 (14 oz.) can Eagle Brand Sweetend Milk
1 1/4 C. liqueur (almond, coffe, orange or mint)
1 C (1/2 pint) whipping or light cream
4 eggs (Grade A clean, uncracked)

In blender container, combine all ingredients;
blend until smooth. Serve over ice if desired. Store
tightly covered in refrigerator up to one month. Stir
befoer using. (Makes about 1 quart.)

------------------------------------------------------
F R A N K'S G A L I A N O

2 C. Sugar
1 C. Water

Boil gently for 5 min. Cool completely and add:

3 tsp Pineapple Extract
3 tsp Vanilla Extract
1/2 tsp Bananna Extract
1/4 tsp Anise Extract
5 drops yellow food coloring
1/5 100proof Vodka

Mix and pour into bottle. Drink and enjoy.

-------------------------------------------------------

Vanilla-Coffee Liqueur

Makes 5 cups

1 1/2 cups brown sugar, packed
1 cup granulated sugar
2 cups water
1/2 cup instant coffee powder
3 cups vodka
1/2 vanilla bean, split (or 2 teaspoons vanilla extract)

Combine sugars and water. Boil for 5 minutes. Gradually stir in
coffee. Cool. Add vodka and vanilla and mix thoroughly. Cover and let
ripen for 1 month. Remove vanilla bean.
--------
A friend of mine makes Kahlua quite frequently. I asked
her for her recipe.

1 qt. water
3 c. sugar
4 Tbsp. instant coffee

Bring to boil. Reduce heat and simmer 1 hour.

let cool and 1 Tbsp. Vanilla and either a pint or fifth
of Vodka.

---------
To make Kahlua:

4 cups water
4 cups sugar
2 oz good instant coffee
1 vanilla bean
1 Fifth Cheap Bourbon (that's a 750ml bottle)

Simmer water, sugar, and coffee until the sugar
dissolves. Put vanilla
bean and bourbon in a gallon jug and add the coffee syrup
you just prepared. Cover and let sit one month.
Date: Wed, 1 Dec 1993 15:35:29 -0600
Sender: Foodlore/Recipe Exchange
From: "Fran E. Rich"
Sugar Syrup - Boil together 1/2 cup sugar and 1/4 cup water until
completely dissolved. Makes 1/2 cup sugar syrup.

Almond Liqueur

1/2 tsp. pure almond extract or 3 oz. chopped, fresh (unblanched and
unsalted almonds
1 1/2 cups vodka
1/2 cup sugar syrup
Mix all ingredients and shake well. If made with extract, mature several
days. If made with chopped almonds, mature 2 weeks. Filter, sweeten, and
let mature several more weeks.

Vanilla Liqueur

2 fresh whole vanilla beans about 5" long
1 1/2 cups vodka
1/2 cup sugar syrup.
Steep beans in vodka 2-3 weeks. Be sure they are completely immersed.
Remove beans and filter if necessary. Add sugar syrup and mature about 1
month.

Vanilla Liqueur made with vanilla extract

1 1/2 tsp. pure vanilla extract, dried or ground vanilla
1 pinch cinnamon
1 1/2 cups vodka or brandy
1/2 cup sugar syrup
Mix vanilla and alcohol and shake well. Steep 1 week. Add sugar syrup. If
using dried or ground vanilla, filter before adding syrup. Mature at least
a week.

Walnut Liqueur

3-4 oz. chopped black walnuts (or any other nut)
pinch cinnamon
pinch cloves
12 raisins or currants (optional)
1 1/2 cups vodka
1/2 cup sugar syrup
Steep nuts, raisins and spices in vodka 2 weeks. Shake occasionally.
Strain and filter. Add sugar syrup. Mature 2-3 weeks.

Cranberry Liqueur

1 lb. fresh cranberries
sliced and scraped peel of 1/4 orange and 1/2 lemon
1 1/2 cups sugar syrup
1 1/2 cups vodka.
Wash cranberries and coarsely chop in blender or food processor. Add all
ingredients to alcohol. Steep 4 weeks. Strain and filter. If more
sweetener is required, add more sugar syrup to taste and mature another week.
Newsgroups: rec.food.recipes
From: dong298599@aol.com (DonG298599)
Easy Homemade Cordial
Slice into a wide mouth crock: 2 cups pitted fruit (e.g., plums, skinned
peaches, etc.)
Pour 2 cups cooled simple syrup* over the fruit.
Add two cups of spirits (i.e., gin, vodka, grain, brandy)
Cover with lid or plate.
Stir once a day until it reaches the flavor/color you want.
Strain off fruit into bottle.
* For two cups simple syrup: Bring 1 cup of water to a boil. Stir in two
cups granulated sugar.
Stir until dissolved.
I use a spirit complementary to the type of fruit. For plum - gin; for a
raisin cordial - rum.
The longer it sits, the flavor changes. No need to refrigerate - nothing
can grow in all the alcohol and even the fruit flies stay away. The fruit can be saved for other uses.