ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Honey based liqueur

Misc.
ADVERTISEMENT

hi,
Enjoyed your posting of liqueurs. I'm trying to find a recipe for a honey based liqueur that used grain alcohol and many spices besides honey. The final product tasted like Drambouie but I think, better. Surfed w/ Copernic and still didn't turn up anything. By the way, at the time we mmade this drink it was called Krupnicas(spelling my own).
Thanks
Bernie Schecter



MsgID: 0046163
Shared by: Bernie Schecter
In reply to: Recipe: Liqueur Recipes (33)
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Liqueur recipes
  Sue
2 Recipe: Liqueur Recipes (33)
  Betsy at TKL
3 Recipe: Liqueur Recipes (30 more)
  Betsy at TKL
4 ISO: Honey based liqueur
  Bernie Schecter
ADVERTISEMENT
Random Recipes
  • Banana Bread Cookies (with chocolate chips and nuts)
  • BANANA BREAD COOKIES 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup brown sugar 1/4 tsp baking soda 1/4 tsp salt 2 eggs 1 banana, sliced 1 tsp vanilla 2 cups flour 1/2 to 1 cup semisweet chocolate chunks (or chocolat...
  • Roasted Corncakes Stuffed with Goat Cheese and Chives
  • ROASTED CORNCAKES STUFFED WITH GOAT CHEESE AND CHIVES 3 tablespoons corn oil 1/4 teaspoon paprika 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided use 4 ears fresh corn, shucked 2 large eggs 1/2 ...
  • TV and Radio Recipes (10)
  • October 24, 2007 Recipe Swap 10 TV AND RADIO RECIPES All Recipes Posted This Week - Mix-and-Match Menu...
ADVERTISEMENT
  • Tex-Mex Buffet
  • TEX-MEX BUFFET "Eveybody helps themselves." 4 to 6 large flour tortillas 4 to 6 corn taco shells 2 cups cooked rice 1 can (15-ounce) pinto or pink beans, drained and rinsed 4 to 6 ounces grated Monterey Jack or Chedd...
  • Hot and Numbing Chicken (Sichuan)
  • HOT AND NUMBING CHICKEN 1 pound boneless, skinless chicken breasts water 1 to 1 1/2-inch piece fresh ginger, peeled and lightly crushed 8 scallions, white parts only, trimmed, divided use 1 teaspoon Sichuan peppercorn...
  • Artichoke Balls (food processor)
  • ARTICHOKE BALLS 1 (8 ounces) jar marinated artichoke hearts and liquid 3/4 cup fresh mushrooms, sliced 2 garlic cloves 2 cups grated Parmesan cheese 1 1/2 cups dry bread crumbs 2 eggs 1 teaspoon Jane's Crazy Mixed U...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Honey based liqueur
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!