Other recipes in this category
  • 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."
  • 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."
  • 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."
  • 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."
  • 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.
    "