Making drinks with liqueurs will impress many. Liquer recipes made easy
Raspberry Liqueur
2 1/2 cups to 3 cups raspberries rinsed
2 cups brandy -- approximately
3/4 cup sugar
1/3 cup water
1 tablespoon lemon zest -- grated
1/2 teaspoon glycerine optional thickener
Lightly crush 2 cups of the berries with a fork place in a quart-size glass canning jar or any other that has an enamel-lined lid. Pour in enough brandy to cover the berries. Add equal portions of the remaining berries and brandy to reach the top of the jars lip make sure that all the berries are covered by the brandy. Pour in just enough brandy to begin a small overflow then tightly cap the jar and wipe the outside clean. Allow to steep in a cool dark place for 2 months. Or tape a piece of black construction paper around the jar. Every 2 weeks gently shake the jar to distribute the flavors. After 2 months gently pour the jars contents through a regular strainer or sieve discard the residue. Follow this by 2 strainings through slightly dampened cheesecloth or through a large clean coffee filter placed inside a funnel loosely cover the contents with plastic wrap since the process may take several hours. In a small pan combine the sugar water and lemon zest. Bring to a boil over moderate-high heat. Simmer uncovered for 5 minutes. Let cool to room temperature. Add the optional glycerine if desired. Funnel into a glass bottle then funnel in the sugar syrup through a strainer to remove the zest. Cover tightly shake to blend. Let mature at room temperature or slightly cooler for at least 1 month. Can use vodka instead of brandy.
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2 1/2 cups to 3 cups raspberries rinsed
2 cups brandy -- approximately
3/4 cup sugar
1/3 cup water
1 tablespoon lemon zest -- grated
1/2 teaspoon glycerine optional thickener
Lightly crush 2 cups of the berries with a fork place in a quart-size glass canning jar or any other that has an enamel-lined lid. Pour in enough brandy to cover the berries. Add equal portions of the remaining berries and brandy to reach the top of the jars lip make sure that all the berries are covered by the brandy. Pour in just enough brandy to begin a small overflow then tightly cap the jar and wipe the outside clean. Allow to steep in a cool dark place for 2 months. Or tape a piece of black construction paper around the jar. Every 2 weeks gently shake the jar to distribute the flavors. After 2 months gently pour the jars contents through a regular strainer or sieve discard the residue. Follow this by 2 strainings through slightly dampened cheesecloth or through a large clean coffee filter placed inside a funnel loosely cover the contents with plastic wrap since the process may take several hours. In a small pan combine the sugar water and lemon zest. Bring to a boil over moderate-high heat. Simmer uncovered for 5 minutes. Let cool to room temperature. Add the optional glycerine if desired. Funnel into a glass bottle then funnel in the sugar syrup through a strainer to remove the zest. Cover tightly shake to blend. Let mature at room temperature or slightly cooler for at least 1 month. Can use vodka instead of brandy.
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Sangria Blanco
1/4 cup sugar
1/2 cup water
2 stick cinnamonbroken in 1/2
1 cup sparkling water
1 cup apple juice
1/2 cup orange juice
25 ounces white wine dry 1 bottle
1 orange med unpared
1 apple unpared
1 banana medium
ice cubes
Wine should be chilled. Use Chardonnay or any other dry white wine. Orange should be cut into halves and thinly sliced. Apple should be eating apple cut into thin wedges.Heat sugar water and cinnamon to boiling in 1-quart saucepan reduce heat. Simmer uncovered for 5 minutes. Cover and refrigerate at least 2 hours but no longer than 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture sparkling water apple juice orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass.
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1/4 cup sugar
1/2 cup water
2 stick cinnamonbroken in 1/2
1 cup sparkling water
1 cup apple juice
1/2 cup orange juice
25 ounces white wine dry 1 bottle
1 orange med unpared
1 apple unpared
1 banana medium
ice cubes
Wine should be chilled. Use Chardonnay or any other dry white wine. Orange should be cut into halves and thinly sliced. Apple should be eating apple cut into thin wedges.Heat sugar water and cinnamon to boiling in 1-quart saucepan reduce heat. Simmer uncovered for 5 minutes. Cover and refrigerate at least 2 hours but no longer than 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture sparkling water apple juice orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass.
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Greenbrier Creek
"2 oz gin
4 oz Kahlua ® coffee liqueur
2 oz melted chocolate
Pour the Kahlua coffee liqueur into a frosted note: important brandy snifter glass. Add the gin, and mix well. Drizzle the hot melted chocolate over the drink, being sure to let it slightly drip onto the side of the glass. Do not mix. Serve."
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"2 oz gin
4 oz Kahlua ® coffee liqueur
2 oz melted chocolate
Pour the Kahlua coffee liqueur into a frosted note: important brandy snifter glass. Add the gin, and mix well. Drizzle the hot melted chocolate over the drink, being sure to let it slightly drip onto the side of the glass. Do not mix. Serve."
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Irish Shake
"1 oz Irish cream
3 oz milk
1 scoop chocolate ice cream
1/2 oz whipped cream
Blend all the ingredients except the whipped cream in a cocktail shaker half-filled with ice cubes. Pour into a frappe glass or similar, cover it with the whipped cream, and serve."
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"1 oz Irish cream
3 oz milk
1 scoop chocolate ice cream
1/2 oz whipped cream
Blend all the ingredients except the whipped cream in a cocktail shaker half-filled with ice cubes. Pour into a frappe glass or similar, cover it with the whipped cream, and serve."
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Ginger Float
"1 oz amaretto almond liqueur
1 oz Irish cream
6 oz Schweppes ® ginger ale
Pour the amaretto almond liqueur and irish cream into a highball glass 3/4 filled with ice cubes. Fill with ginger ale, to taste, stir briskly and serve."
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"1 oz amaretto almond liqueur
1 oz Irish cream
6 oz Schweppes ® ginger ale
Pour the amaretto almond liqueur and irish cream into a highball glass 3/4 filled with ice cubes. Fill with ginger ale, to taste, stir briskly and serve."
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Mariachi
1 1/2 oz sambuca
1/2 oz Kahlua ® coffee liqueur
1 dash Tabasco ® sauce
Build all the ingredients in an old-fashioned glass and serve with a chilli pepper or jalapeno pepper wedged onto the rim of the glass.
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1 1/2 oz sambuca
1/2 oz Kahlua ® coffee liqueur
1 dash Tabasco ® sauce
Build all the ingredients in an old-fashioned glass and serve with a chilli pepper or jalapeno pepper wedged onto the rim of the glass.
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Iced Fritter
1 1/2 oz Tia Maria ® coffee liqueur
8 oz chocolate milk
Stir the Tia Maria coffee liqueur and chocolate milk together with 3 ice cubes in a highball or other tall glass. Serve.
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1 1/2 oz Tia Maria ® coffee liqueur
8 oz chocolate milk
Stir the Tia Maria coffee liqueur and chocolate milk together with 3 ice cubes in a highball or other tall glass. Serve.
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Hpnotiq Champagne
"3 1/2 oz Hpnotiq ® liqueur
2 oz good quality Champagne
Pour the Champagne into a Champagne flute. Add the Hpnotiq liqueur, and serve."
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"3 1/2 oz Hpnotiq ® liqueur
2 oz good quality Champagne
Pour the Champagne into a Champagne flute. Add the Hpnotiq liqueur, and serve."
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Fall Spice Cordial
"1/2 cup light brown sugar
1/2 cup white sugar
2 1/4 cups apple juice
1 tsp real vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp dried, chopped orange peel
1 cup white brandy
1/2 cup 100 proof vodka
Bring brown sugar, white sugar and apple juice to a boil over medium-high heat. Add cinnamon, ginger, nutmeg, cloves, allspice and orange peel. Boil for 4 minutes and remove from heat. Let stand until just warm. Transfer to a clean 1 qt aging vessel. Add vanilla, brandy and vodka. Cover tightly and let stand for 1-4 weeks. Filter out solids before bottling."
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"1/2 cup light brown sugar
1/2 cup white sugar
2 1/4 cups apple juice
1 tsp real vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp dried, chopped orange peel
1 cup white brandy
1/2 cup 100 proof vodka
Bring brown sugar, white sugar and apple juice to a boil over medium-high heat. Add cinnamon, ginger, nutmeg, cloves, allspice and orange peel. Boil for 4 minutes and remove from heat. Let stand until just warm. Transfer to a clean 1 qt aging vessel. Add vanilla, brandy and vodka. Cover tightly and let stand for 1-4 weeks. Filter out solids before bottling."
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Homemade Coquito Bueno
"4 cans Coco Lopez ® cream of coconut
3 cans evaporated milk
3 cans condensed milk
1 1/2 tsp vanilla extract
2 eggs
1 gallon vanilla ice cream
powdered cinnamon to taste
1 liter white rum
Combine all ingredients in a blender, and blend well. Store in glass bottles, and place in refrigerator."
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"4 cans Coco Lopez ® cream of coconut
3 cans evaporated milk
3 cans condensed milk
1 1/2 tsp vanilla extract
2 eggs
1 gallon vanilla ice cream
powdered cinnamon to taste
1 liter white rum
Combine all ingredients in a blender, and blend well. Store in glass bottles, and place in refrigerator."
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