Making drinks with liqueurs will impress many. Liquer recipes made easy
Raspberry Cordial
2 parts raspberry juice
2 parts vodka
1 1/4 parts sugar
Combine all ingredients and stir until sugar is dissolved. Store in large bottles for 22 days. Pour into gift bottles and seal.
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2 parts raspberry juice
2 parts vodka
1 1/4 parts sugar
Combine all ingredients and stir until sugar is dissolved. Store in large bottles for 22 days. Pour into gift bottles and seal.
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Rum Shrub
"6 oranges
1 pint cold water
2 - 3 lb sugar
1 pint orange juice
2 qt rum
1. Pare oranges very thinly and place the rinds into a gallon jar. Add their juice, one pint of cold water, and close the jar. Stand for three days, stirring occasionally.
2. Strain into an enamel dish, add two - three pounds of sugar, and bring to the boil. Add pint of orange juice, and strain again. Add rum, and bottle."
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"6 oranges
1 pint cold water
2 - 3 lb sugar
1 pint orange juice
2 qt rum
1. Pare oranges very thinly and place the rinds into a gallon jar. Add their juice, one pint of cold water, and close the jar. Stand for three days, stirring occasionally.
2. Strain into an enamel dish, add two - three pounds of sugar, and bring to the boil. Add pint of orange juice, and strain again. Add rum, and bottle."
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Absinthe Liqueur
"1 pint vodka
2 tsp crumbled wormwood
2 tsp crumbled anise seeds
1/2 tsp fennel seeds
4 cardamom pods
1/2 tsp ground coriander
2 tsp chopped angelica root
Steep wormwood in vodka for 48 hours. Remove, add the rest and steep for one week. Age."
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"1 pint vodka
2 tsp crumbled wormwood
2 tsp crumbled anise seeds
1/2 tsp fennel seeds
4 cardamom pods
1/2 tsp ground coriander
2 tsp chopped angelica root
Steep wormwood in vodka for 48 hours. Remove, add the rest and steep for one week. Age."
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Absinthe Liqueur 2
"1 bottle vodka
50 g sugar
50 ml anise extract
1 tbsp chopped licorice
1 twig wormwood
Mix together and let sit a few days. Strain through a coffee filter. To serve mix 1 part absinthe to 4 parts water, add ice, enjoy."
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"1 bottle vodka
50 g sugar
50 ml anise extract
1 tbsp chopped licorice
1 twig wormwood
Mix together and let sit a few days. Strain through a coffee filter. To serve mix 1 part absinthe to 4 parts water, add ice, enjoy."
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Daiquiri Liqueur
"4 limes
3 cups light rum
1 1/2 cups superfine sugar
Pare very thinly the bright-colored rind from the limes no white. Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top jar. Add 2 cups of the rum. Close the jar. Store in a cool, dark place for 2 days or until rum has absorbed the flavor. Remove the peel and add the sugar. Shake vigorously until the sugar dissolves and add remaining cup of rum. Close jar and store in a cool, dark place at least 1 month to age"
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"4 limes
3 cups light rum
1 1/2 cups superfine sugar
Pare very thinly the bright-colored rind from the limes no white. Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top jar. Add 2 cups of the rum. Close the jar. Store in a cool, dark place for 2 days or until rum has absorbed the flavor. Remove the peel and add the sugar. Shake vigorously until the sugar dissolves and add remaining cup of rum. Close jar and store in a cool, dark place at least 1 month to age"
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Almond Shrub
"1 qt rum
1 glass orange juice
rind of 1 lemons
1/2 lb sugar
1 glass milk
5 - 10 drops almond extract
Put into gallon or half-gallon jar the spirits, thin lemon peel, orange juice, and sugar. Now take the essence of bitter almonds you can use any amount you please and add it to the glass of milk. Mix thoroughly and pour into the jar. Cover, put in a warm place 65-70 degrees fahrenheit, and keep it there until the milk has curdled.
This takes from one to three hours. Then filter through filter paper and bottle.
Rest it for two weeks before drinking it."
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"1 qt rum
1 glass orange juice
rind of 1 lemons
1/2 lb sugar
1 glass milk
5 - 10 drops almond extract
Put into gallon or half-gallon jar the spirits, thin lemon peel, orange juice, and sugar. Now take the essence of bitter almonds you can use any amount you please and add it to the glass of milk. Mix thoroughly and pour into the jar. Cover, put in a warm place 65-70 degrees fahrenheit, and keep it there until the milk has curdled.
This takes from one to three hours. Then filter through filter paper and bottle.
Rest it for two weeks before drinking it."
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Amaretto Liqueur
"1 cup granulated sugar
6 drops red food coloring
3/4 cup water
2 drops blue food coloring
2 apricot dried halves
1/2 tsp glycerine
1 tbsp almond extract
1/2 cup grain alcohol
1/2 cup water
1 cup brandy
3 drops yellow food coloring
Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer until all sugar is dissolved. Remove from heat and cool. In an aging container, combine apricot halves, almond extract, grain alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup mixture.
Cap and let age for 2 days.
Remove apricot halves. Save apricot halves, can be used for cooking. Add food coloring and glycerine. Stir, recap and continue aging for 1 to 2 months. Re-bottle as desired.
Liqueur is ready to serve but will continue to improve with additional aging."
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"1 cup granulated sugar
6 drops red food coloring
3/4 cup water
2 drops blue food coloring
2 apricot dried halves
1/2 tsp glycerine
1 tbsp almond extract
1/2 cup grain alcohol
1/2 cup water
1 cup brandy
3 drops yellow food coloring
Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer until all sugar is dissolved. Remove from heat and cool. In an aging container, combine apricot halves, almond extract, grain alcohol with 1/2 cup water, and brandy. Stir in cooled sugar syrup mixture.
Cap and let age for 2 days.
Remove apricot halves. Save apricot halves, can be used for cooking. Add food coloring and glycerine. Stir, recap and continue aging for 1 to 2 months. Re-bottle as desired.
Liqueur is ready to serve but will continue to improve with additional aging."
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Angelica Liqueur
"3 tbsp dried and chopped angelica root
1/2 cup granulated sugar
1 tbsp chopped almonds
1/4 cup water
1 cracked allspice
1 drop yellow food coloring
1 inch broken cinnamon stick
1 drop green food coloring
3 - 6 crushed anise seeds
1/8 tsp powdered coriander seeds
1 tbsp fresh chopped marjoram leaves
1 1/2 cups vodka
Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in container. Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid.
Cap and allow to age and mellow in a cool, dark place for one month."
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"3 tbsp dried and chopped angelica root
1/2 cup granulated sugar
1 tbsp chopped almonds
1/4 cup water
1 cracked allspice
1 drop yellow food coloring
1 inch broken cinnamon stick
1 drop green food coloring
3 - 6 crushed anise seeds
1/8 tsp powdered coriander seeds
1 tbsp fresh chopped marjoram leaves
1 1/2 cups vodka
Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in container. Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid.
Cap and allow to age and mellow in a cool, dark place for one month."
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Banana Cognac
"1 oz Marie Brizard ® creme de banane
1 oz Remy Martin ® cognac
Pour the Marie Brizard banana liqueur into a cocktail glass. Add the cognac or substitute brandy, allow to clear, and serve."
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"1 oz Marie Brizard ® creme de banane
1 oz Remy Martin ® cognac
Pour the Marie Brizard banana liqueur into a cocktail glass. Add the cognac or substitute brandy, allow to clear, and serve."
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Leaky Buttery Nipple
1 oz butterscotch schnapps
1 oz Kona coffee liqueur
1 splash cream
Pour the butterscotch schnapps and Kona coffee liqueur into a cocktail glass over ice. Top with a quick splash of cream, stir and serve.
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1 oz butterscotch schnapps
1 oz Kona coffee liqueur
1 splash cream
Pour the butterscotch schnapps and Kona coffee liqueur into a cocktail glass over ice. Top with a quick splash of cream, stir and serve.
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