Making drinks with liqueurs will impress many. Liquer recipes made easy
Cream Cordial
"14 oz sweetened condensed milk
1 1/4 cups coffee liqueur
1 cup whipping cream
4 eggs
In blender container, combine all ingredients, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator for up to one month. Stir before using.
*The Coffee Liqueur can be substituted for Almond, Mint or Orange Liqueur."
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"14 oz sweetened condensed milk
1 1/4 cups coffee liqueur
1 cup whipping cream
4 eggs
In blender container, combine all ingredients, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator for up to one month. Stir before using.
*The Coffee Liqueur can be substituted for Almond, Mint or Orange Liqueur."
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Creme de Menthe
8 cups sugar
6 cups water
1 pint 188 proof grain alcohol
1 oz pure mint extract
1 tbsp green food coloring
Bring sugar and water to a boil and simmer for 10 minutes. Cool. Add the remaining ingredients and stir. Cover and let ripen for 1 month.
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8 cups sugar
6 cups water
1 pint 188 proof grain alcohol
1 oz pure mint extract
1 tbsp green food coloring
Bring sugar and water to a boil and simmer for 10 minutes. Cool. Add the remaining ingredients and stir. Cover and let ripen for 1 month.
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Fresh Mint Liqueur
"1 1/4 cups fresh mint leaves
3 cups vodka
2 cups granulated sugar
1 cup water
1 tsp glycerine
8 drops green food coloring
2 drops blue food coloring
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.
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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 glycerine and food color, pour into aging container for secondary aging of 1-3 more months.
"
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"1 1/4 cups fresh mint leaves
3 cups vodka
2 cups granulated sugar
1 cup water
1 tsp glycerine
8 drops green food coloring
2 drops blue food coloring
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.
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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 glycerine and food color, pour into aging container for secondary aging of 1-3 more months.
"
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Galliano Liqueur
"2 cups distilled water
1 cup white corn syrup
1/2 cup sugar
2 - 3 drops yellow food coloring
1 1/2 cups 188 proof grain alcohol
6 drops anise extract
2 tsp vanilla extract
Boil water, corn syrup and sugar for 5 minutes. Add the remaining ingredients and stir. Cover and let stand 1 month."
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"2 cups distilled water
1 cup white corn syrup
1/2 cup sugar
2 - 3 drops yellow food coloring
1 1/2 cups 188 proof grain alcohol
6 drops anise extract
2 tsp vanilla extract
Boil water, corn syrup and sugar for 5 minutes. Add the remaining ingredients and stir. Cover and let stand 1 month."
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Grand Orange-Cognac Liqueur
"1/3 cup orange zest
1/2 cup granulated sugar
2 cups cognac
1/2 tsp grenadine syrup
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 glycerine 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."
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"1/3 cup orange zest
1/2 cup granulated sugar
2 cups cognac
1/2 tsp grenadine syrup
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 glycerine 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."
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Hot Buttered Rum Batter
1 lb brown sugar
1/2 lb salted butter
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp vanilla
Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.
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1 lb brown sugar
1/2 lb salted butter
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp vanilla
Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.
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Hot Buttered Rum Batter 2
1/2 cup brown sugar
1/2 cup sugar
1/2 lb butter
1 pint vanilla ice cream
Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.
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1/2 cup brown sugar
1/2 cup sugar
1/2 lb butter
1 pint vanilla ice cream
Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.
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Hot Summer Breeze
1 oz vodka
3 oz orange juice
3 oz ginger ale
Soak several slices of habanero pepper in the bottle of vodka for 3 months before using. It will give you that feeling of a summer hot breeze.
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1 oz vodka
3 oz orange juice
3 oz ginger ale
Soak several slices of habanero pepper in the bottle of vodka for 3 months before using. It will give you that feeling of a summer hot breeze.
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"Irish Cream, Home Made 2"
3 eggs
1 can sweetened condensed milk
1 pint whipping cream
2 tbsp chocolate syrup
2 drops coconut syrup
1 cup vodka
1/2 cup brandy
Mix all ingredients in a blender until well stirred. Consume within two weeks. Some ingredients are perishable. Store in an airtight container so you can shake it before each use. The chocolate settles at the bottom.
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3 eggs
1 can sweetened condensed milk
1 pint whipping cream
2 tbsp chocolate syrup
2 drops coconut syrup
1 cup vodka
1/2 cup brandy
Mix all ingredients in a blender until well stirred. Consume within two weeks. Some ingredients are perishable. Store in an airtight container so you can shake it before each use. The chocolate settles at the bottom.
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"Irish Cream, Home Made"
1 can sweetened condensed milk
1 cup cream
3 eggs
1 tbsp chocolate syrup
1 cup rye whiskey
Mix all ingredients together in a blender or mix in a bowl with a whisk until fully blended.
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1 can sweetened condensed milk
1 cup cream
3 eggs
1 tbsp chocolate syrup
1 cup rye whiskey
Mix all ingredients together in a blender or mix in a bowl with a whisk until fully blended.
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