Other recipes in this category
  • 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."
  • 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.
  • 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.
    --
    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.
    "
  • Hazelnut Liqueur
    1/2 pound hazelnuts -- finely chopped
    1 1/2 cups vodka
    1/3 cup sugar
    3 tablespoons water
    1 teaspoon vanilla extract
    In a glass bottle or jar steep the chopped hazelnuts in the vodka for about 2 weeks in a cool dark place gently shaking the bottle every day. Gently pour the contents through a strainer or sieve pressing hard on the nuts to release all the flavor. Follow this by 2 strainings through slightly dampened cheesecloth or large coffee filter loosely cover the contents with plastic wrap since the process may take several hours. In a very small saucepan combine the sugar and water. Bring to a boil over moderate-high heat. Simmer uncovered for 5 minutes. Let cool to room temperature. Stir in the vanilla. Funnel into a glass bottle the funnel in the sugar syrup. Cover tightly shake to blend. Let mature at room temperature or slightly cooler for at least 3 weeks. Homemade version of Frangelico.
  • 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.