A COLLECTION OF HOME-MADE LIQUEUR RECIPES – Beverages and Drinks Recipes

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A COLLECTION OF HOME-MADE LIQUEUR RECIPES – Beverages and Drinks Recipes

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Recipe ingredients and directions:

 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.

Drink and Enjoy!!

Theresa

ua2

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.

Category: Beverages & Drinks Recipes

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Paul

Owner of Recipe Flow

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