Making drinks with liqueurs will impress many. Liquer recipes made easy
Italian Limoncello
"2/5 part 100 proof vodka
4 cups sugar
5 cups water
zest of 15 fresh lemons
1. Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.
3. In a large saucepan, combine the sugar and water and cook until thickened, appx. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days.
4. After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve."
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"2/5 part 100 proof vodka
4 cups sugar
5 cups water
zest of 15 fresh lemons
1. Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.
In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.
3. In a large saucepan, combine the sugar and water and cook until thickened, appx. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days.
4. After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve."
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Kotikalja
3 dl sugar
4 1/2 dl rye malt whiskey
4 - 5 liters water
1 tbsp yeast
Put rye malt and sugar in a bucket. Boil water and pour it in the bucket. Let the mixture cool down and drain filter it. Dissolve yeast in a bit of kotikalja and add it to kotikalja. Leave the bucket until next day in room temperature 20 C. Cool down the drink. Kotikalja stays drinkable 3-4 days stored in closed bucket or bottles in a cold place.
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3 dl sugar
4 1/2 dl rye malt whiskey
4 - 5 liters water
1 tbsp yeast
Put rye malt and sugar in a bucket. Boil water and pour it in the bucket. Let the mixture cool down and drain filter it. Dissolve yeast in a bit of kotikalja and add it to kotikalja. Leave the bucket until next day in room temperature 20 C. Cool down the drink. Kotikalja stays drinkable 3-4 days stored in closed bucket or bottles in a cold place.
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Leche de Monja
"eggs
lime juice
sugar
pisco brandy
Place whole eggs, in shell, organic would be preferable in a jar. Cover with lemon/lime juice. Seal the jar and refrigerate. Leave the eggs to marinate for 2-3 weeks. The shells should become soft. Place the eggs and juice in a blender and blend until smooth. Strain to remove egg membranes. Add sugar and pisco to taste."
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"eggs
lime juice
sugar
pisco brandy
Place whole eggs, in shell, organic would be preferable in a jar. Cover with lemon/lime juice. Seal the jar and refrigerate. Leave the eggs to marinate for 2-3 weeks. The shells should become soft. Place the eggs and juice in a blender and blend until smooth. Strain to remove egg membranes. Add sugar and pisco to taste."
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Limoncello Liqueur
7 lemons
1 liter alcohol
1 liter water
700 g sugar
Soak skin of 7 lemons in alcohol for 2 days. Strain. Boil water and sugar and chill. Mix with alcohol. Store in the fridge.
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7 lemons
1 liter alcohol
1 liter water
700 g sugar
Soak skin of 7 lemons in alcohol for 2 days. Strain. Boil water and sugar and chill. Mix with alcohol. Store in the fridge.
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Wassail 2
"1 gal apple cider
8 cinnamon sticks
1 washed, sliced lemon
1 washed, sliced orange
1 tbsp cloves
1 tbsp allspice
1 gal white wine
2 cups rum
Simmer the nonalcoholic ingredients together for 1-2 hours, then add the wine and rum about 10 minutes before serving hot."
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"1 gal apple cider
8 cinnamon sticks
1 washed, sliced lemon
1 washed, sliced orange
1 tbsp cloves
1 tbsp allspice
1 gal white wine
2 cups rum
Simmer the nonalcoholic ingredients together for 1-2 hours, then add the wine and rum about 10 minutes before serving hot."
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Medd
"2.3 liters honey
9 liters water
4 lemons
30 g cloves
900 g sugar
1 piece scoured ginger
60 g yeast
1 piece bread
1. Spread the yeast on a piece of bread.
2. Boil the water, honey and sugar. Stand in an earthenware pot. Skim off any scum. Add lemon juice, cloves and ginger. Leave to cool. When just warm, float the bread and yeast on the top. Cover with a clean cloth. Leave for about 6-8 days.
3. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.
"
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"2.3 liters honey
9 liters water
4 lemons
30 g cloves
900 g sugar
1 piece scoured ginger
60 g yeast
1 piece bread
1. Spread the yeast on a piece of bread.
2. Boil the water, honey and sugar. Stand in an earthenware pot. Skim off any scum. Add lemon juice, cloves and ginger. Leave to cool. When just warm, float the bread and yeast on the top. Cover with a clean cloth. Leave for about 6-8 days.
3. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.
"
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Old Fashioned Hot Buttered Rum
"1 cup sugar
1 cup brown sugar
1 cup butter
2 cups vanilla ice cream
rum
water
nutmeg
1. Combine sugar, brown sugar and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted 6-8 min.
2. Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth 1-2 min. Store refrigerated up to 2 weeks or frozen up to one month.
3. For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg."
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"1 cup sugar
1 cup brown sugar
1 cup butter
2 cups vanilla ice cream
rum
water
nutmeg
1. Combine sugar, brown sugar and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted 6-8 min.
2. Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth 1-2 min. Store refrigerated up to 2 weeks or frozen up to one month.
3. For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg."
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Orange Bitters
"1/2 lb dried, bitter seville orange peel
1 pinch cardamom
1 pinch caraway
1 pinch coriander seeds
2 cups grain alcohol
water
4 tbsp caramel food coloring
1. Chop the orange peel finely and mix it with the herbs and alcohol. Let it stand for 15-20 days in a sealed jar, agitating it every day.
2. Pour off spirits through a cloth, and seal again.
3. Put the strained off seeds and peel in a saucepan, crush it, cover with boiling water and simmer for 5 minutes. Pour into another jar, cover and let stand for 2 days. Strain this off and add it to the spirits. Add caramel coloring, filter again and let it rest until it settles perfectly clear."
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"1/2 lb dried, bitter seville orange peel
1 pinch cardamom
1 pinch caraway
1 pinch coriander seeds
2 cups grain alcohol
water
4 tbsp caramel food coloring
1. Chop the orange peel finely and mix it with the herbs and alcohol. Let it stand for 15-20 days in a sealed jar, agitating it every day.
2. Pour off spirits through a cloth, and seal again.
3. Put the strained off seeds and peel in a saucepan, crush it, cover with boiling water and simmer for 5 minutes. Pour into another jar, cover and let stand for 2 days. Strain this off and add it to the spirits. Add caramel coloring, filter again and let it rest until it settles perfectly clear."
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Pineapple Liqueur
"400 g pineapples
100 g sugar
125 ml 151 proof rum
125 ml vodka
lemon juice
pineapple juice
1. Crush pineapple pieces very finely and add, with the sugar, to pineapple juice in a pan. Leave to stand overnight.
2. Drain syrup and strain pineapple pieces through a cheese cloth or in a food processor. Mix juice with rum and vodka, and add lemon juice to taste. Pour into a 0.7 litre bottle and fill with pineapple juice or water. Leave for one week."
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"400 g pineapples
100 g sugar
125 ml 151 proof rum
125 ml vodka
lemon juice
pineapple juice
1. Crush pineapple pieces very finely and add, with the sugar, to pineapple juice in a pan. Leave to stand overnight.
2. Drain syrup and strain pineapple pieces through a cheese cloth or in a food processor. Mix juice with rum and vodka, and add lemon juice to taste. Pour into a 0.7 litre bottle and fill with pineapple juice or water. Leave for one week."
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Plum Liqueur
"2 lb plums
2 cups granulated sugar
2 cups vodka
1/2 cup brandy
1. Wash plums and pat dry, cut in half or smaller, and pit. Place in an aging container, pour sugar over, and stir. Add vodka and brandy, stirring to partly dissolve sugar. Cap container and place in a cool, dark place for 2 months, stir occasionally.
2. Place a strainer over a large bowl and strain liqueur. Press the liquid from the plums with the back of a wooden spoon, and discard plum pulp. Re-strain liqueur through cloth until clear, and bottle as desired.
3. Plum liqueur is ready for drinking or cooking, however for best results, age for another month."
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"2 lb plums
2 cups granulated sugar
2 cups vodka
1/2 cup brandy
1. Wash plums and pat dry, cut in half or smaller, and pit. Place in an aging container, pour sugar over, and stir. Add vodka and brandy, stirring to partly dissolve sugar. Cap container and place in a cool, dark place for 2 months, stir occasionally.
2. Place a strainer over a large bowl and strain liqueur. Press the liquid from the plums with the back of a wooden spoon, and discard plum pulp. Re-strain liqueur through cloth until clear, and bottle as desired.
3. Plum liqueur is ready for drinking or cooking, however for best results, age for another month."
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