Recipe: More Liqueur Recipes (33)

Liqueur De Framboise
Homemade Cream Liqueur
Irish Cream Liqueur
Irish Cream Liqueur 2
Strawberry Liqueur Jam
Banana Liqueur
Blueberry Liqueur
Cherry Liqueur
Cranberry Liqueur
Orange Liqueur
Papaya Liqueur
Pear Liqueur
Peach Liqueur
Raspberry Liqueur
Plum Liqueur
Pineapple Liqueur
Chocolate Liqueur
Hazelnut Liqueur
Irish Cream Liqueur
Coconut Liqueur
Coffee Liqueur
Almond Liqueur
Tea Liqueur
Ginger Liqueur
Licorice Liqueur
Cinnamon Liqueur
Peppermint Liqueur
Spicy Herbal Liqueur
Raspberry Liqueur I
Maxine's Cranberry Liqueur
Homemade Coffee Liqueur
Bailey's Original Irish Cream
Margarita Liqueur

From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net
Date: Wed, 03 Jan

LIQUEUR DE FRAMBOISE

1 lb Fresh raspberries **
1 lb Sugar
2 c Water
2 c Pure grain alcohol*
2 c Water
** This recipe works with most cane berries, such as blackberries, loganberries, etc. Ready in 3 months. Makes over 1 quart. Rinse and check
berries. Discard any overripe or moldy berries. Place berries in a large
bowl. Crush berries slightly with back of wooden spoon. Set aside. Warm 2
cups water with sugar in medium saucepan over moderate heat. Stir continuously til well dissolved and liquid is just warm. Pour sugar water
over berries, stir. Cover with plastic wrap and refrigerate for one week.
Stir occasionally. After aging in refrigerator, strain through a fine wire
mesh strainer into a large bowl or aging container. Add alcohol mixture,
stir. Cap and let age one month. Strain through cloth until clear. Re-bottle as desired. Ready for use in cooking at this point but age 2
months longer before drinking. *Variation: 4 cups 80 proof vodka may be
substituted for 2 cups pure grain alcohol and 2 cups water. Proof of liqueur will be slightly less.
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---------- Recipe via Meal-Master (tm) v8.02
Title: HOMEMADE CREAM LIQUEURS

---------------------------HOMEMADE CREAM LIQUEUR---------------------------
1 cn 14 oz Eagle Brand CONDENSED
SWEETENED Milk
(Not evaporated milk)
1 1/4 c Flavored liqueur (almond,
Coffee, orange or mint)
1 c Whipping cream or coffee
Cream (1/2 PINT)
4 Eggs *
----------------------------IRISH CREAM LIQUEUR----------------------------
1 1/4 c Or up to 1 3/4 cups Irish
Whiskey,or brandy, rum, rye
Whiskey, bourbon, scotch
1 14 oz can Eagle Brand
SWEETENED CONDENSED milk
(not evaporated milk)
1 c Whipping cream or coffee
Cream (1/2 PINT)
4 Eggs *
2 tb Chocolate flavored syrup
2 ts Instant coffee
1 ts Vanilla extract
1/2 ts Almond extract.

In blender container, combine all ingredients, blend until smooth. Store
tightly covered in refrigerator up to one month. Stir before serving
* Use only Grade A clean, uncracked eggs.
Eagle Brand Quick & Easy Typed by Dale/Gail Shipp
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IRISH'S CREAM LIQUEUR 2

2 Eggs
1 1/3 c Evaporated milk
1/2 ts Chocolate syrup
1 ts Vanilla
1/3 ts Lemon ext
1/4 ts Instant coffee
1 3/4 c Irish whiskey
Place all ingredients in a blender; blend well. Bottle and let mellow in
frig at least one week before serving. We found this best after 1 to 2
weeks. Store in frig. liqueur may be served at room temp by removing from
frig an hour or two before serving.
Use within 6 months.
From The Art of Making and Cooking with Liqueur
H Peagam
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STRAWBERRY LIQUEUR JAM

500 g Strawberries
1 md Green apple
Juice of 1 lime
1 3/4 c Sugar
2 tb Grand marnier
Wash & hull strawberries. Peel, core & finely chop apple. Add lime juice &
let stand covered for 30 minutes. Microwave the fruit & juice for 4 minutes
on high. Add sugar, stir & microwave 35 minutes on high, stirring every 10
minutes. Stand five minutes, pour into warm sterile jars. Seal.
Letts, "Jams, Pickles & Chutneys"
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BANANA LIQUEUR

2 md Bananas
1 ts Vanilla extract
3 c Vodka
1 c Sugar Extract (see recipe)
The tastiest bananas will have a bright yellow peel and no discoloured
areas which indicate a bruise. Never refrigerate bananas. Mash peeled bananas and add to vodka, cooled sugar syrup, ans vanilla
extract. Shake gently and let sit one week. Strain and filter. Let sit
longer for additional flavoring, but may be used now. Experiment with
cinnamon or nutmeg. Yield: 1 quart Container: Wide mouth quart jar
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BLUEBERRY LIQUEUR

3 c Fresh blueberries
- or blackberries
1 Clove
1/2 c Sugar syrup (see recipe)
-to taste
2 c Vodka
1 Lemon vedge, scraped peel
Note: Blueberries can be bought in season(May to Sept). Avoid stained
baskets and DO NOT rinse until ready to use. If freezing, do so BEFORE
rinsing. Rinse with cold water. Rinse berries and lightly crush. Add vodka, lemon peel, and clove. Pour in DARK bottle and store for 3-4 months. Strain through dampened cheesecloth squeezing out as much juice as
possible. Add sugar syrup to taste and store another 4 weeks. Liqueur will
tend to be on the watery side. Try adding glycerine if a thicker consistency is desired. Good for baking. Container: Wide mouth quart jar
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CHERRY LIQUEUR

1/2 lb Bing Cherries
1/2 lb Granulated sugar
2 c Vodka
Pick plump, shiny, well-coloured fruit with green stems, avoiding dark
coloured stems. Season is late April to August. DO NOT rince until use. Use cherries as soon as ripe. Wash, stem, and towel dry cherries and place in a jar. Pour sugar over the
cherries, followed by the vodka. DO NOT mix them. Cover with lid and store
on a shelf for 3 months without disturbing, then strain. Liqueur is ready
to serve.
Recipe can be varied with extracts (chocolate, mint, orange, etc). Add
approximately 1 teaspoon of extract to finished liqueur and let sit for
another few weeks. Experiment with small portions of flavorings to find
your desired taste. Container: Wide mouth quart jar.
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CRANBERRY LIQUEUR

1 lb Fresh Cranberries
1 1/8 c Vodka
1 1/8 c Sugar syrup (see recipe)
1/2 Orange wedge, scraped peel
Look for bright, plump cranberries, avoiding soft, crushed, or shriveled
ones. Season is Sept. to Dec. They will keep in the refrigerator for 4-8
weeks (can also be frozen), but DO NOT wash them until ready for use as
moisture will make them spoil.
Rinse cranberries and chop in blender. Combine all ingredients in jar and
steep for 4-5 weeks. Strain and filter. Ready to serve. Note: Cranberries can tend to have a bitter taste; more sugar syrup can be
added during the first steep or if after, let sit an additional week.
Yield: 1 pint Container: Wide mouth quart jar
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ORANGE LIQUEUR

4 md Oranges
1 Vanilla bean
2 1/2 c Vodka
1 c Brandy
1 c Sugar syrup (see recipe)
Look for firm, heavy oranges which indicates lots of juice, and smooth-skinned ones free from soft spots and mold. Wash and peel oranges making sure to scrape ALL white rind from the peels
to avoid bitter flavor. Add to liquor and vanilla bean. Steep 2-3 weeks,
strain and filter. Add sugar syrup and let age for 4 weeks. The entire orange may also be used. Cut oranges into wedges and follow
instructions. Gives opportunity to use tangerines, tangelos, or manderin
oranges. Cognac or brandy may be used as the base liquor and additional
spices or extracts can be added.
Yield: 1 quart plus Container: Wide mouth 1/2 or 1 gallon
jar
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PAPAYA LIQUEUR

1 Papaya
1 c Vodka
1 sm Lemon wedge, scraped peel
1/4 c Sugar syrup, optional to
-taste (see recipe)
Look for medium-sized papaya (slightly larger than a pear) with smooth,
unbruised skin, and a fruity aroma. Best time is May and June. Dark spots
on the skin are a bad sign and will cause a bad flavor (check stem for
decay and softness).
Cut papaya in half, remove seeds, and peel skin. Cut in medium chunks and
place in vodka with lemon peel(twist to release flavor). Let steep for 1
week. Strain and squeeze fruit, extracting juice. If desired, add sugar
syrup. Store for 3 weeks.
Yield: 1 pint Container: quart jar
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PEAR LIQUEUR

1 lb Pears
3 c Vodka, rum, or brandy
1 c Sugar syrup (see recipe)
2 pn Cinnamon, nutmeg
2 Clove
2 Coriander seed
2 Apple (optional)
The Bartlett pear is the best to use for liqueur making. It is juicy,
sweet, and smooth. Season is July to Nov. Avoid ones with cuts, bruises,
dark spots, or decay.
Slice pears (and apple if desired) and add to other ingredients., adding
sugar syrup last. Stir gently and steep 3 weeks. Strain and filter. Taste
and adjust flavor by adding more fruit or sugar syrup if needed. Steep 3-4
weeks, then strain. Ready for use. Other fruits can be combined with pears
to create a different taste.
Yield: 3 pints Container: Wide mouth 1/2 gallon jar
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PEACH LIQUEUR

12 md Peaches
4 Lemon peel strips, scraped
1 Cinnamon stick
3 c Vodka
1 c Sugar syrup (see recipe)
You want yellow or cream-coloured peaches. Season is May to Sept. Avoid
green ones as they won't ripen at home.
Peel peaches and cut in quarters. Combine with vodka, lemon peels, and
spices in covered jar and store for 1-2 weeks, shaking occasionally. Strain fruit, squeezing as much juice as possible, and filter. Add sugar
syrup and store for an additional 6 weeks. Yield: 1 liter Container: Wide mouth gallon jar
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RASPBERRY LIQUEUR

1 pt Fresh raspberries
2 1/2 c Vodka
1 Vanilla bean
1/4 ts Whole allspice
1/2 c Sugar syrup (see recipe)
Select full coloured and plumb berries, avoiding stained baskets (sign of
overripe or softened and decayed berries). Season is May to July. DO NOT
wash until ready to use as water causes mold to form. Rinse berries and place in a mixing bowl, lightly crushing to release
flavor. Add vodka, vanilla bean, and allspice. Stir and store in bottle
in cool dark place for 3 weeks. Strain mixture through dampened cleesecoth
squeezing as much juice as possible. Pour back in bottle adding sugar
syrup to taste (1/3 to 1/2 cup per pint) and age another 3-5 weeks. Yield: 1 pint plus Container: Wide mouth quart jar
-----
PLUM LIQUEUR

1 1/2 lb Fresh plums
2 c Vodka
1 1/2 c Sugar syrup (see recipe)
1 pn Cinnamon
Plums can be found from May to August. Choose rich coloured ones ranging
from fairly firm to slightly soft. Avoid hard, shriveled, poorly coloured,
soft, bruised or split ones.
Halve and pit plums and combine in jar with vodka (gin may be used also),
sugar syrup, and cinnamon. Cover and invert jar daily until sugar is disolved (about 4 days). Place in a cool dark place for 3 months. Occasionally shake gently. Strain. Ready to serve. Yield: 3 cups plus Container: Wide mouth quart jar
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PINEAPPLE LIQUEUR

2 c Fresh pineapple
2 c Vodka
1/2 c Sugar syrup (see recipe)
Buy the largest pineapple you can find as it will give you more meat. Look
for yellow to golden orange color for sweet tasting meat. Avoid greenish
color, bruises, discoloured areas, soft spots, or dried out brown leaves.
Slice pineapple and combine with vodka in jar. Steep for 1 week. Strain
and squeeze as much juice as possible from pineapple. Filter a few times
until liquid is smooth and pulp free. Add sugar syrup to taste. Pineapple
juice may be added for additional taste if desired. Age 1 month. Yield: 3 cups Container: Wide mouth quart jar
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CHOCOLATE LIQUEUR

2 ts Pure chocolate extract
1/2 ts Pure vanilla extract
1 1/2 c Vodka
1/2 c Sugar syrup (see recipe)
1/2 ts Fresh mint (optional)
dr Peppermint extract(optional)
Mix all ingredients and let mature 2 weeks. The chocolate tends to settle
on the bottom and may need to be stirred before serving. Finished version
will tend to be thin, but is still quite tasty and excellent for mixing in
coffee or pouring over desserts. Add glycerine to thicken if desired. For
chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint
extract. Let mature 2 additional weeks.
Yield: 1 pint Container: Quart jar
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HAZELNUT LIQUEUR

6 oz Hazlenuts*
1 Vanilla bean (1 inch)
1 pn Allspice
1 1/2 c Vodka
1/3 c Sugar syrup (see recipe)
Chop the hazlenuts to release the flavor of the nut and add to vodka,
vanilla bean, and allspice. Age for 2 weeks, shaking lightly occasionally.
Strain and filter until clear. Add sugar syrup, if desired, and age for an
additional 3 weeks. Ready to serve. Makes a nice gift and is nice over ice
cream as well as an aperitif.
*Try using pistachios which also make a delicious liqueur. If flavor is
too weak, add more nuts and resteep a week before adding the sugar syrup.
Yield: 1 pint Container: Wide mouth quart jar
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IRISH CREAM LIQUEUR

3 Eggs
1 tb Vanilla
2 ts Coconut extract
3 tb Chocolate syrup
14 oz Sweetened condensed milk
2 c Irish whiskey
Combine all ingredients in a blender for 3 minutes. Refrigerate until
thick, approximately 3-4 weeks.
Yield: 3 cups Container: Quart jar
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COCONUT LIQUEUR
Yield: 3 cups

2 c Packaged coconut
4 Coriander seeds
1/4 ts Vanilla extract
3 c Vodka
1/2 c Brandy
Add all ingredients together and steep for 3-4 weeks. Turn jar every few
days. The coconut tends to be porous and absorbs the alcohol so be sure to
thoroughly strain and filter the mixture to yield the largest amount.
Natural coconut may also be used, but tends to be watery and requires more
coconut.
Yield: 3 cups Container: Wide mouth jar
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COFFEE LIQUEUR

4 c Sugar
2 c Water
2/3 c Instant coffee
10 Coffee beans (whole)
Fifth of vodka*
1 Vanilla bean (2-3 inches)
Combine water, sugar, and coffee in a saucepan and bring to a full boil.
Skim off the froth and allow to cool thoroughly. Pour into the container.
Add vodka, coffee beans (optional but will add a fuller flavor), and vanilla bean. Store in a dark place for 3 weeks. Strain and filter. Ready
to serve.
*A brandy/vodka mix may be substituted for a simulated "Kahula" *A rum/vodka mix may be used to simulate "Tia Maria" Yield: 1 1/2 quarts (may be halved) Container: 1/2 gallon jar
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ALMOND LIQUEUR

3 oz Unsalted almonds, chopped
1/8 ts Almond extract
1 1/2 c Vodka
1 ds Cinnamon
1/3 c Sugar syrup (see recipe)

Combine all ingredients and shake thoroughly. Let steep for two weeks.
Filter and add more sugar if necessary. Let age for two more weeks and it
will be ready to serve. Excellent in coffee or over ice cream. Yield: 1 pint Container: Quart jar
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TEA LIQUEUR

Yield: 1 pint
2 ts Black tea leaves*
1 1/2 c Vodka
1/2 c Sugar syrup (see recipe)

Steep the tea leaves in vodka for 24 hours - NOT longer as a bitter taste
will occur. Strain and add sugar syrup. Age for 2 weeks. *Your favorite tea may be used for the flavor you desire and spices can be
added as well.
Yield: 1 pint Container: Quart jar
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GINGER LIQUEUR

1/2 c Crystalized ginger
2 c Vodka
1/2 c Sugar syrup (see recipe)

Add all ingredients together. Steep for 2 weeks. Strain and its ready to
serve. This liqueur has a real zing to it and will be enjoyed by a true
ginger lover. Makes a unique addition to meat and poultry marinades. Yield: 1 pint plus Container: Quart jar
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LICORICE LIQUEUR

2 1/2 tb Licorice root, chopped
1 1/2 c Vodka
1/2 c Sugar syrup (see recipe)-to taste

Wash the licorice root and chop into small pieces. Add to vodka and steep
for 1 week. Strain and filter. Add sugar syrup and steep for 1 week. Ready
to serve. Adjust taste with extract if necessary. Yield: 1 pint plus Container: Quart jar
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CINNAMON LIQUEUR

1 Cinnamon stick
2 Cloves
1 ts Ground coriander seed
1 c Vodka
1/2 c Brandy
1/2 c Sugar syrup (see recipe)

Steep all herbs in alcohol for 2 weeks. Strain and filter until clear and
add sugar syrup to taste. Let stand 1 week and its ready to serve. Makes a
nice hot drink when added to boiling water. Yield: 1 pint plus Container: Quart jar
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PEPPERMINT LIQUEUR

2 ts Peppermint extract(or 3 ts)
3 c Vodka
1 c Sugar syrup (see recipe)

Combine all ingredients and stir. Let stand for 2 weeks. Use 3 teaspoons
of extract for a stronger mint taste and additional sugar syrup for a
sweeter thicker liqueur.
Yield: 1 quart Container: Quart jar
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SPICY HERBAL LIQUEUR

6 Cardamom pods*
3 ts Anise seeds*
2 1/4 ts Chopped angelica root*
1 Cinnamon stick
1 Clove
1/4 ts Mace
1 Fifth of vodka
1 c Sugar syrup (see recipe)

Remove seeds from cardomom pods. Add the anise seeds, and crush all the
kernals with the back of a fork. Put them in a 1-quart container adding
angelica root, cinnamon stick, clove, mace, and vodka. Shake mixture well
and store in a cupboard for 1 week. Pour through cheesecloth lined strainer several times. Blend the liquid with the sugar syrup. Ready to
serve.
*Most of these ingredients can be found at health food stores. This liqueur is similiar to Italian Strega and the spicy taste may not appeal
to everyone.
Yield: 1 quart Container: 1/2 gallon jar
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RASPBERRY LIQUEUR I

4 c Clean dry raspberries
4 c Brandy
2 c Sugar
1/2 c Water

Put the raspberries into a jar and cover with the brandy. Seal and store on sunny windowsill for 2 months.
Put the sugar in a saucepan with the sugar and heat only enough to dissolve the sugar. Pour the syrup onto the raspberry liqueur. Strain and bottle.
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MAXINE'S CRANBERRY LIQUEUR
Yield: 8 servings

24 oz Cranberries; pkgs. fresh
4 c Sugar
3 c Gin ; (the most inexpensive

Chop cranberries in food processor or blender. Put in large lidded jar. Add sugar and gin. Store for 2 weeks, turning or shaking container daily. Strain off cranberries reserve for dessert topping, or use in cranberry nut bread. (The baking removes most of the alcohol). Decant liqueur into appropriate bottle. Keeps indefinitely.
This stuff is WONDERFUL for those Holiday get-togethers, and you'll be toasty warm, no matter what the weather!!
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HOMEMADE COFFEE LIQUEUR

4 c Sugar
1/2 c Instant coffee
3 c ;Water
1/4 ts Salt
1 1/2 c Vodka, high-proof
3 tb Vanilla
Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.

Title: Margarita Liqueur
Yield: 24 ounces

1 Bottle silver tequila
1 Peel of orange; cut in
. continuous spiral
1 Peel of lime; cut in
. continuous spiral
6 oz Cointreau

Share a shot of tequila with a friend while making this. Add citrus peel to tequila remaining in bottle, and then add the Cointreau to taste. Keep refrigerated and serve in sherry glasses. Remove citrus peel if liqueur starts to become bitter. It can be served straight or on the rocks with a twist of orange peel.
Take a bottle of this to the host of a dinner party instead of a bottle of wine.
Nutritional analysis per servinq: 155 calories, trace of fat, 3 grams
carbohydrates, O cholesterol, 1 milligram sodium.
Source: Tequila: Cooking with the Spirit of Mexico
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
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Georgette & Dave Burnside