Other recipes in this category
  • Caribbean Orange Liqueur
    "3 large oranges
    3 cups vodka
    1 1/3 cups superfine sugar

    1. Pare very thinly the bright-colored rind from the oranges 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 vodka. Close jar.

    Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor.

    2. Remove peel and add remaining vodka. Close jar and add remaining cup of vodka. Close the jar and store in a cool dark place at least 1 month to age."
  • 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."
  • 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.
  • Orange Blossom Punch
    1 cup frozen orange juice concentrate -- thawed
    10 ounces frozen strawberry daiquiri mix concentrate -- or peach thawed
    750 milliliters champagne -- see notes chilled
    ice cubes
    NOTES May use sparkling white grape juice in place of champagne.
    In a punch bowl combine thawed concentrates. Add 4 cups cold water stir to combine. Gently add champagne or grape juice but do not stir. Serve immediately over ice. If desired garnish with strawberries and Flordia orange wedges.
  • 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."